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King Ranch Chicken Casserole


King Ranch Chicken Casserole



Cornbread, chicken, onions, peppers, tomatoes and cheddar cheese are combined in creamy chicken

sauce, covered with cheese and baked until golden brown. This quick and delicious recipe is ready in

about 30 minutes and is made with a simple technique.




1 1/2 tablespoons olive oil

1 green pepper, finely chopped

1 red pepper, finely chopped

1 small onion, finely chopped


1 small jalapeno, finely chopped

2 cloves garlic, chopped

3 tablespoons oil

3 tablespoons all-purpose flour

2 cups sodium bicarbonate


2 teaspoons ground cumin

2 teaspoons chili powder

2 pinches ground red pepper

kosher salt and freshly ground black pepper to taste

6 6-inch white or yellow tortillas, cut into 1-inch pieces


2 cups cooked chicken, diced or shredded

1 can Rotel diced tomatoes and green peppers (chopped)

1 1/2 cups shredded cheddar cheese or Mexican blend

2 tablespoons chopped fresh cilantro



Preheat oven to 350 degrees.

Add olive oil to a large heatproof skillet over medium heat. Add peppers, onions and jalapenos. Cook

for 4-5 minutes; or until vegetables are soft. Reduce heat. Add the garlic and cook for 1 minute,

stirring constantly. Transfer the vegetables to a plate and cover to keep warm.


Melt the butter in a pan over medium heat. Sprinkle with flour. Bring to a boil, cook for 1-2 minutes;

Blow continuously. Add cumin, ground pepper and red pepper to the chicken. Season to taste with

kosher salt and freshly ground black pepper. Reduce heat and simmer until slightly thickened, about 3

minutes. Stir in cornbread, cooked chicken, sun-dried tomatoes and green peppers.

Creamy cheese. Bake for 20 minutes; or until the cheese melts. Sprinkle green peppers, onions and

jalapenos on top. Place it in the oven for 2-3 minutes to warm up. Sprinkle with coriander. Work fast.



Cut the vegetables into small pieces and finely chop the garlic and jalapeno. That’s why every bite of

this recipe ensures there’s plenty of delicious food.

You can use white cornbread or yellow cornbread, either works.

With a little patience and understanding, you too can choose good but mild jalapenos. So always look

for small, soft and green peppers everywhere. They should be free of conflict. Also remove roots and

seeds before cutting. Be sure to wash your hands thoroughly after handling jalapeno to avoid

accidentally touching your eyes.

Cheddar cheese, Pepper Jack cheese, Monterey Jack cheese, and Colby Jack work well with this recipe.

Jalapeno may not be used for people with sensitive mouths. Or replace it with some green peppers.

This recipe is quick to make, so plan ahead and have all your ingredients on hand.

This can also be combined and cooked into 8 or 9 dishes.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooling, after preparation, first let the plate cool slightly. Do not cook. Cover with two layers of plastic

wrap and aluminum foil. Store in the refrigerator for up to 2 months. Remove from the refrigerator

about 40 minutes before cooking. Cook as directed.


Calories: 419 kcal Carbohydrate: 25 g Protein: 24 g Fat: 25 g Saturated fat: 11 g Saturated fat: 3 g

Saturated fat: 8 g Trans fat: 2116 IU Vitamin C: 53 mg Calcium: 273 mg Iron: 3mg

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