Comments on: King Ranch Chicken

By: Jill

Jill — Wed, 13 Oct 2010 20:32:06 +0000

Your hilarious, glad I found your blog! I grew up on this stuff but needed to find the actual recipe. I found you on google cuz your picture looked like the tastiest version.

By: anon

anon — Sat, 12 Dec 2009 23:55:32 +0000

I was looking for a recipe for King Ranch Chicken, and while I don't read your blog, so I don't know if you post over at Big Oven…but I'm fairly certain they are using your picture.

By: Barb in Austin

Barb in Austin — Sat, 17 Oct 2009 03:21:25 +0000

Mixture of casserole ingrediients are good served over baked tortilla chips,crushed
to med ium size instead of putting tortillias in casserole is my family's favorite way
with this.

By: Kate

Kate — Mon, 13 Jul 2009 19:27:25 +0000

I bookmarked this LONG ago, when you first posted, because I knew one day all the weather fronts would collide into a Perfect Storm and I'd need a quick way to use up pantry staples and turn out something idiot-proof for dinner. That happened this weekend. It started with a bag of Trader Joe's Salted Tortilla Chips. They were just not my style. Thick, hard, not much flavor. Too natural tasting (hah! although I dislike Doritos as too fake tasting, so Im bipolar that way). I didn't like them as chips, but thought they'd make a great casserole addition. I had soup. chips. Leftover fried chicken. Salsa. I remembered this post and an hour later I ate this casserole for dinner and I'm actually embarrased that 1) it's the first time I've ever had it (where have I been?) and 2) that I liked it so damn much. I mean, way too much. I'm likely to finish the entire thing myself ina matter of days. Gawd, I loves me some King Ranch Chicken, too!

By: Amber

Amber — Tue, 16 Jun 2009 22:48:32 +0000

Why tapioca?

By: homesick texan

homesick texan — Tue, 24 Mar 2009 00:01:33 +0000

Add some chile powder or ancho chile powder for some great additional flavor. I usually use plain tortilla chips for the crunch, but layering as with lasagna is great with soft tortillas, either corn or flour. (You don't have to drain anything – it's that easy!) To brown the cheese, either cook it longer or just put the broil on for a few minutes. Usually, cooking it longer works without burning the casserole.)

I am a homesick Texan in New York so it is great to see everyone enjoy this! Experiment with this – I try all sorts of variations and the recipe is very forgiving!

Enjoy!

By: Dana McCauley

Dana McCauley — Wed, 18 Feb 2009 23:45:35 +0000

Meant to ask….is this a Southwest version of Chicken a la King?

By: Dana McCauley

Dana McCauley — Wed, 18 Feb 2009 23:44:48 +0000

Years ago I worked at a super premium health spa called King Ranch so when I saw the title of your post, I thought for one crazy second that you were going to feature one of our recipes!

I’ve never heard of this dish before but I’m fascinated!

By: TXCajun

TXCajun — Tue, 27 Jan 2009 02:17:07 +0000

Hi, I love your Blog! This is a good ol’ Texas traditional casserole. I follow the same basic recipe, using 2.5 to 3 cups chicken sauteed with the onion and bell pepper, then spice the soup mixture up a little with 1/4 tsp garlic powder and 1 tsp chili powder. Also, I combine grated 4 oz Monterrey Jack (I like it with the peppers)and 4 oz extra sharp cheddar. Let the casserole set in fridge overnight to let the flavors come out before baking. THEN, make it extra special with a dollop of sour cream when served. Now that’s comfort food!

By: Laura

Laura — Sat, 10 Jan 2009 04:13:35 +0000

Awesome! My family loved it. The cheese didn’t brown though, like in the picture. I think it would have to be cooked at a higher temperature for that.