Food & Drink


Am I here, cooking an omelet during one of the hottest days of summer? It’s a bit wild, but t, he stomach is craving what it wants, and mine desires King Ranch Chicken Casserole! This creamy and delicious Chicken Casserole recipe is a perfect comfort food, and that’s what I’ve been craving amid months of eating little other than summery refrigerator salads.


King Ranch Chicken Casserole is a traditional Texan casserole comprising layers of cheese, chicken tortillas, and chicken, and a thick delicious gravy (read about the alleged background of the dish in this article). As with many words, this King Ranch Casserole is often made with canned Condensed Soups. If you’ve met me, you’ll know I’m not a fan of canned soups. So I devised a homemade version of this recipe using simple, straightforwardavy.


The recipe is among those for which it is as numerous different versions as small towns across America. My take on Kinch Ranch Chicken Casserole has an ounce smaller amount of “sauce” and a little more texture. I made this using crispy tortilla chips (the large rectangle chip) instead of corn tortillas. Also, I utilized less of the creamy gravy you would typically find in a Kinch Ranch Casserole. It’s rich, cheesy, and tasty, just less than gloopy.


I’m not a big lover of using condensed soup for my cooking. I prefer to mix an easy Roux in a pan and thicken the recipe this way. It’s easy, and there are no mystery ingredients in this, making it challenging to figure out the best way.  Go to the step-by-step photos beneath the recipe to see how to make it!


The level of spice in my casserole was nearly undetectable. The degree of heat can vary depending on the chili powder and the diced tomatoes seasoned with green chilies (Rotel). The chili powder (an ingredient in chili that is not ground red chiles) will vary in intensity depending on the brand, and the one I’m using moment (a generic product from a grocery store) contains no heat. This is also true for diced tomatoes in canned cans with green chilies. Some are spicy, while others are mild. Some brands label them as mild or spicy, but some don’t. Be conscious of the two components if trying to reduce the temperature.

Love casseroles? Try these canned soup-free dishes: Creamiest Green Bean Casserole, Cheesy Chicken Vegetable and Rice Casserole, Wild Rice and Vegetable Casserole, and Cheesecake Cottage Pie.


One lb. skinless, boneless bird breast ($5.79)

1 Tbsp chili powder ($0.30)

One tablespoon cooking oil ($0.04)

2. Tbsp of butter ($0.26)

One yellow onion ($0.21)

One bell pepper with a green color ($0.63)

2 Tbsp all-purpose flour ($0.02)

1 cup chicken broth ($0.13)

1 10oz. can dice tomatoes with chiles and green chilies (Rotel) ($0.45)

1/2 cup sour cream ($0.22)

Eight oz. cheddar cheese, shredded ($1.69)

5 cups tortilla chip strips* ($1.00)

2. Green onions ($0.23)


Place the breasts of chicken on the cutting board, then cover with plastic wrap, then use a mallet or a rolling pin to crush the chicken into an even thickness, approximately 1 to 3/4 inches thick. Then, sprinkle each side of your breasts of chicken by rubbing chili powder.

The cooking oil should be heated in a large pan over medium. Once the oil is hot, swirl to coat the skillet’s exterior, and then add the spiced chicken breast. Cook the chicken until it is browned on both sides and cooked through, approximately 5 minutes on each side. Transfer the chicken to an unclean cutting board and allow it to cool.

While the chicken cooks while the chicken is cooking, chop finely the bell pepper and onion and cut the cheese into shreds. Begin to warm the oven to 375oF.

After you have removed the chicken from the skillet and add to the skillet butter, onions, and bell pepper, cook the onions and bell peppers in the butter at medium-low until the onions become light and soft.

Incorporate the flour into the pan along with the bell pepper and onion. Continue to cook for around an additional minute until the mixture covers the base of the pan and becomes golden brown.

Pour the chicken broth into the skillet, stirring to dissolve the flour and any bits of chicken that are browned off on the surface of the pan. Let the broth heat up to a boil; at that point, it will begin to thicken into the consistency of a gravy. Take the skillet off the flame.

Then, drain the tomatoes from the can together with the green chiles. Cut the chicken that has been cooked. Add the tomatoes and chicken to the gravy.

After incorporating the tomatoes and chicken into the gravy, add the sour cream and half a cup of shredded cheddar and mix until it is all combined.

Spread a few handfuls of tortilla chip pieces in the dish’s bottom. 9×13 inch or 3 4 quart casserole dish. Spread half the chicken mixture over the chips. Lay more tortilla chip pieces on the top (about half the amount before), then pour the rest of the chicken mixture over the top. Then, sprinkle another 1.5 cups of cheddar.

The casserole is baked in an oven at 375oF for 15 mins until the cheese melts and the soup bubbles on the outside. Sprinkle chopped green onions over the top of the soup after baking, and serve hot.