Once Upon a Menu: King Ranch Casserole

King Ranch Casserole! Where the heck is it from? You'd think King Ranch, but nobody there will claim it! No matter, this Tex-Mex classic is one you should lasso.

Save time with pre-cooked chicken, add Ro-Tel and condensed soups to bring it together,

layer with tortillas, add plenty of cheese and bake 'till gold and bubbly!

The name's a mystery. The recipe? A keeper.

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Here's a 2020 version of this recipe that includes even more history.

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For more stories and recipes follow my Once Upon a Menu series on Instagram, Facebook, and TikTok @theinfinitefeast.

King Ranch Casserole

Makes 6 servings

2 tablespoons canola or olive oil

18 ounces (or 2 packages) pre-cooked carved chicken breast, cut bite-sized

1 1/2 teaspoons chili powder

1/4 cup (1/2 stick) butter

1 sweet onion, diced

1/4 cup dry white wine

1 can (10 ounces) Ro-Tel tomatoes with green chiles, drained

1 can (4 ounces) diced green chiles

1 can (10.5 ounces) cream of chicken soup

1 can (10.5 ounces) cream of mushroom soup

Juice of 1 large or 2 small limes

16 corn tortillas, quartered

8 ounces shredded Mexican blend cheese

1/3 cup chopped parsley

1/2 cup sliced scallions, white and green parts

Heat oven to 350°F. Butter or spray a 9 x 13-inch baking dish.

To large skillet, over medium-high heat, add oil. Add chicken and chili powder, cook till lightly browned, 3 to 4 minutes. Transfer chicken to plate.

In same skillet, melt butter. Add onion, cook till soft, 5 to 7 minutes. Add wine, cook till nearly evaporated.

Stir in Ro-Tel, green chiles, soups. Cook 3 to 4 minutes. Stir in lime juice and chicken. Taste for salt, add if needed.

Layer half tortillas in prepared dish, followed by half chicken mixture and half cheese. Repeat layers.

Bake till bubbling and cheese is melted and lightly browned, 25 to 30 minutes. Let rest 10 minutes. Scatter parsley and scallions over top.

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