This Texas King Ranch Casserole Recipe Is Over 100 Years Old (9 Ingredients) by Donna John

I think you need a classic 100-year-old Texas recipe in your life. With the popularity of my healthier king ranch casserole recipe came the comments and emails asking about the original recipe. So I grabbed the box of recipes I've had since 1989 and found the original king ranch casserole recipe I made for my family back in the day. Last night, my husband got to enjoy it, and I'm so happy this easy recipe found its way out of the box.

This popular Texas casserole is cheesy, creamy and full of bold flavors. It's one of the easiest casseroles to make, using pantry ingredients. To make this Mexican-inspired casserole you will need cooked, shredded chicken, butter, a bell pepper in any color, an onion, a can of cream of chicken soup, a can of cream of mushroom soup, a can of tomatoes with green chiles, corn tortillas and cheddar cheese.

The high-protein casserole is quick and easy to prepare for the baking pan. You simply cook the onion and pepper in the butter until soft, then stir in everything but the cheese. The chicken mixture is layered with the corn tortillas and shredded cheese, then baked until hot and bubbly.

An article in The Dallas Morning News states that "even though the King Ranch Chicken Casserole didn't originate at the King Ranch, the dish still belongs to Texas, and its flavors and evolution showcase the history and people of our state. Texans know the secret ingredient to the casserole, and it's not condensed soup or bechamel, it's people." Lady Bird Johnson even had her own recipe for the casserole.

King ranch casserole is a dinner on its own, but you could add a side dish like a fresh salad, guacamole or cilantro lime rice.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

• 2 tablespoons butter
• 1 bell pepper, chopped (red, green, orange, yellow or a combination)
• 1 onion, chopped
• 10 ounces (1 can) cream of chicken soup
• 10 ounces (1 can) cream of mushroom soup
• 10 ounces (1 can) tomatoes and green chiles (undrained)
• 2 cups shredded cooked chicken
• 12 corn tortillas, torn into bite-sized pieces
• 2 cups shredded cheddar or colby-jack cheese
• fresh chopped cilantro (optional)

Here's how to make it: 

1. In a large skillet, melt the butter. Add the onion and pepper and cook until soft, about 5 minutes.
   
2. Add both soups, tomatoes and green chiles and cooked chicken. Season with black pepper, if desired. (You can use the healthier version of the canned soups. I used the meat from half a rotisserie chicken.)
   
3. Stir will to combine. (To change things up, add some whole kernel corn, minced jalapeno or chopped poblano.)
   
4. Put a layer of corn tortillas on the bottom of a lightly oiled 13x9-inch baking dish. Top with one-third of the chicken mixture and one-third of the cheese. Repeat three times, ending with cheese. (Freshly grated cheese melts better than the prepacked shredded cheese, so shred your own if you can.)
   
5. Bake in a preheated 325-degree F oven for about 40 minutes.
   
6. Let the casserole sit for a few minutes before serving so it can firm up a bit before serving. Store the casserole in an airtight container in the fridge and reheat in the microwave. 
   

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