My King’s Ranch casserole recipe is good for your soul. This retro recipe ROCKS! Mine is based upon the recipe my mother acquired way back when…so far back, who knows when she picked the recipe up, or where it came from. There is a legend within my family that it somehow came directly from the King Ranch, but I’m not so sure about that.
What I am sure about is the deliciousness of this recipe. There’s no soup cans mixed in to form the sauce or base, there’s no Rotel (although that can be added). What is this casserole? Good food, folks.
Best of all, you can add to this simple recipe. Whatever veggies you want to include, you can easily incorporate. If you’d like your casserole spicy, no problem.
And please, modern women, don’t think that because everything is made from scratch that my good for the soul King’s Ranch casserole is difficult to make. Don’t fool yourself into thinking this recipe takes a long time to prepare, either. I had my casserole in the oven within 30 minutes.
I have a thing for boiling chicken. It’s something I do pretty much non-stop during the cooler months of the year. Fresh chickens are inexpensive and they can feed me and Afriel for days. There’s so much to do with a boiled chicken, too. Better yet? It makes the house smell great.
Once your King’s Ranch casserole is plated, the toppings can be whatever you desire. That’s what I love the most about this basic King’s Ranch casserole recipe. I used my kick-ass red salsa, fresh cilantro, and chopped green onions to top off my plate of King’s Ranch casserole. And yes, it was delicioso!
You can build this recipe any way that you like. I promise what you take out the oven will be a mixture of melted, bubbly love. Texas soul food, ya’ll!
King’s Ranch Casserole
- Boil a chicken. Season the water with celery, onion, spice, and herbs. Save two cups of chicken broth for the casserole.
- When the chicken is boiled, hand pick and shred.
- Preheat the oven to 350 degrees.
- Make a white sauce with two tablespoons of butter, 2 tablespoons of flour, and 1 to 1 1/2 cups of milk.
- Grease a 9 x 13 inch pan with butter. Cover the bottom of the pan with flour tortilla pieces.
- The next layer will be pieces of shredded chicken.
- Pour the white sauce over the chicken.
- Add another layer of tortilla pieces.
- Pour the chicken broth over the casserole.
- Add 1-2 cups of grated cheese to the top of the casserole.
- Cover the casserole with foil.
- Bake the casserole for around 45 minutes (give or take). When the cheese is nice and bubbly, take the casserole out.