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Family Favorite King Ranch Chicken Casserole

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“There are all kinds of King Ranch chicken recipes out there, but this one is the ''BEST OF THE BEST" in my house. This is truly a scrumptious dish and your family and friends will love you for it. It does take some preparation time, but it's worth the time and effort.”
READY IN:
1hr 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
  2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
  3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
  4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 9x13-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
  5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving. You'll want to make extra because it truly is even better the next day.
  6. Chili Powder Note: 1 teaspoons chili powder and 1/8 teaspoons ground red pepper.

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