I’ve noticed that from my younger demographic readers, I get the greatest response when I post my go-to recipes that happen to be nostalgic “grandma recipes. Therefore, today, I’m sharing a Texas gold-star recipe handed down in many Lone Star families, the King Ranch Chicken casserole which originated from the King Ranch itself in South Texas.

Casseroles ruled the recipe scene from the 70s through the 90s. Diligent outside-the-home working moms depended on casseroles for their weekly meal planning. They even hosted weekend parties where parents gathered for the sole purpose to assemble casseroles to freeze and pull out during the week. Ingredient shopping was shared from week to week and these main dishes were put together like an assembly line with each participant going home with three casseroles per week!

King Ranch Chicken is an easy recipe to follow. Cover the raw whole chicken with  cut up celery, carrots, and salted water, (or you can use a rotisserie chicken and canned chicken broth). Bring to a boil and simmer for one hour. Cool and remove bones and skin. Reserve 2 cups of the liquid for stock. The rest of the stock can abe frozen for future recipes.

In a large bowl, mix all the sauce ingredients. Layer in an oblong casserole dish the corn tortillas, chicken, sauce, and grated cheddar cheese. Bake at 350 till bubbly and cheese melts.

Which is your favorite casserole?

1 whole chicken, can use rotisserie chicken

1 can cream of mushroom soup

1 can cream of chicken soup

2 tsp each of oregano, garlic powder, onion powder

1 tsp each of cumin, and chili powder

2 cups chicken stock

2 cans drained Rotel Tomatoes

3 cups grated sharp cheddar cheese

12 corn tortillas

King Ranch Sauce Ingredients

Pin It on Pinterest

Share This