Pioneer Woman King Ranch chicken layers torn corn tortillas with shredded rotisserie chicken, a creamy Tex-Mex sauce, and two melted cheeses in a 13×9 dish. And from The Pioneer Woman, it serves 8 to 12 at around 400 calories in about 1 hour and 30 minutes, since a store-bought rotisserie chicken cuts most of the prep.
Ree Drummond tears corn tortillas into pieces instead of using tortilla chips, which is the shortcut most King Ranch recipes take. Those torn tortillas soften in the sauce as the casserole bakes, so they hold the layers together instead of shattering into crunchy shards when you scoop a serving.
The sauce is where this casserole succeeds or fails, because it cooks the vegetables with the spices before the canned soups go in. Dump everything in cold and the chili powder tastes raw, since blooming it in the hot oil with the peppers is what builds the smoky base.
Source: The Pioneer Woman (Ree Drummond)
Pioneer Woman King Ranch Chicken
Course: ChickenCuisine: AmericanDifficulty: Easy8
servings30
minutes55
minutes400
kcalOnion, bell peppers, and jalapeño cook with chili powder and cumin before cream soups, Rotel, and broth stir in to form the sauce. Then shredded rotisserie chicken folds in, and the mixture layers between torn corn tortillas and a mix of cheddar and Monterey Jack. And 30 minutes covered followed by 15 to 20 uncovered at 375°F turns the top golden and bubbly.
Ingredients
- For the sauce and filling:
1 Tbsp canola or vegetable oil, plus more for the dish
1 large white or yellow onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeño, seeded and finely chopped
2 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp black pepper
1 (10.5-oz) can cream of chicken soup
1 (10.5-oz) can cream of mushroom soup
1 (10-oz) can diced tomatoes with green chilies (such as Rotel)
1/2 cup chicken broth
- For the layers:
1 whole rotisserie chicken, cooled and torn into chunks (about 4 cups)
16 corn tortillas, torn into pieces
1 1/2 cups shredded sharp cheddar (about 6 oz)
1 1/2 cups shredded Monterey Jack cheese (about 6 oz)
Directions
- Preheat and grease: Set the oven to 375°F, then grease a 13×9-inch baking dish with oil so the bottom layer doesn’t stick.
- Cook the vegetables: Heat 1 tablespoon of oil in a large Dutch oven over medium, then add the onion, bell peppers, jalapeño, chili powder, cumin, salt, and pepper.
- Soften and bloom: Cook 5 to 7 minutes until the vegetables are tender and lightly golden, since cooking the spices with the peppers deepens their flavor.
- Build the sauce: Stir in the cream of chicken soup, cream of mushroom soup, Rotel, and chicken broth, then bring everything to a simmer.
- Reserve and fold: Set aside 1/2 cup of the sauce for the bottom of the baking dish, then remove the pot from heat and fold in the shredded chicken.
- Start the first layer: Spread the reserved sauce across the bottom of the dish, then scatter half the torn tortillas on top.
- Add the filling: Spoon half the chicken mixture over the tortillas, then sprinkle with half the cheddar and half the Monterey Jack.
- Repeat the layers: Add the remaining tortillas, the rest of the chicken mixture, and the rest of both cheeses, since two even layers give you a balanced bite.
- Bake covered: Cover the dish tightly with foil and bake for 30 minutes, so the steam melts the cheese through and softens the tortillas.
- Uncover and finish: Remove the foil and bake 15 to 20 minutes more until the top is golden and the edges bubble.
- Rest and serve: Let the casserole sit for 5 minutes before scooping, because the sauce thickens as it cools and the layers hold together better.
FAQs
Can I assemble this the night before?
Ree recommends assembling a day ahead and storing it covered in the fridge until ready to bake. The tortillas soak up sauce overnight, which actually helps the layers hold together better when you scoop a serving.
Pull the dish from the fridge while the oven preheats so it starts to warm up, since a cold casserole takes longer to heat through in the center. Add 5 to 10 extra minutes to the covered bake time if it still feels cold when it goes in.
How do I freeze this for later?
Line the dish with foil before assembling, then fold the foil over the top and freeze until solid. Once frozen, lift the entire foil package out of the dish, wrap in plastic, and store for up to 3 months.
When you’re ready to bake, remove the plastic, set the foil package back in the dish, and thaw overnight in the fridge. Bake at 375°F following the same times, since the casserole behaves the same once it’s thawed through.
What can I use instead of canned cream soups?
A homemade white sauce works if you melt 4 tablespoons of butter, whisk in 4 tablespoons of flour, and stir in 3 cups of chicken broth until thick. That swap removes the processed ingredient but adds about 15 minutes to the prep.
The canned soups do a specific job here, because they thicken the sauce without reducing and they add a savory saltiness that the dish is built around. If you go homemade, taste and add extra salt, since the broth alone won’t carry enough. For another Ree casserole that uses a similar layered approach, try the Pioneer Woman baked ziti.
Can I use flour tortillas instead of corn?
Flour tortillas work but change the texture noticeably, because they turn softer and chewier than corn after soaking in the sauce. Corn tortillas hold a slight bite and add a toasty flavor that fits the Tex-Mex profile better.
If you go with flour, use the same 16 tortillas torn the same way, since the layering stays identical. Some versions of King Ranch chicken use tortilla chips, but Ree specifically chooses torn corn tortillas so the casserole holds together as layers instead of breaking apart.
What should I serve alongside this?
A simple avocado salad or a quick pico de gallo balances the richness, since the casserole is heavy with cream soups and two cheeses. Mexican-style rice also pairs well, because it fills the plate without competing with the Tex-Mex flavors.
Keep the sides light, since a single scoop of this casserole is already a full meal on its own. For another Pioneer Woman recipe that works well in a Tex-Mex dinner rotation, try the Pioneer Woman sloppy joes for a faster weeknight option.
