Best 8 Big Daddys King Ranch Chicken Recipes

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"Big Daddy's King Ranch Chicken" is a delectable casserole dish that combines the flavors of Mexican and American cuisines. It's a hearty and comforting meal that can be prepared in advance and reheated for convenience. The combination of shredded chicken, three cheeses, peppers, onions, and creamy sauce makes this dish a winner at any occasion. Follow our ultimate recipe guide to discover the secrets of creating the perfect "Big Daddy's King Ranch Chicken" that will leave you and your loved ones asking for more.

Let's cook with our recipes!

KING RANCH CHICKEN



King Ranch Chicken image

King Ranch chicken. It's a classic American casserole that many recall as the best thing from their childhood. It's chicken and roasted peppers layered with tortillas and cheesy goodness. One taste and you may want to rewrite your early years.

Provided by Jessica Dupuy

Categories     Mains

Time 2h

Number Of Ingredients 20

6 tablespoons (3 oz) unsalted butter or mild vegetable or olive oil (plus more for the baking dish)
1 1/2 cups chopped onion (about 1 large)
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped poblano pepper (about 2 medium peppers)
1 jalapeño pepper (seeded and chopped )
2 garlic cloves (chopped)
1 tablespoon chile powder
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 3/4 cups store-bought or homemade chicken stock
One (10-oz) can diced tomatoes with green chiles (drained)
1 1/2 cups sour cream
2 pounds smoked chicken meat
1 cup loosely packed fresh cilantro leaves (chopped, plus more for garnish)
2 cups shredded Monterey Jack cheese
2 cups shredded sharp Cheddar cheese
Eighteen (6-inch) corn tortillas
1/4 cup mild vegetable or olive oil (for frying the tortillas)

Steps:

  • Preheat the oven to 375°F (190°C). Lightly slick a 13-by-9-inch (33-by-23 cm) baking dish with butter or oil.
  • Melt the butter or heat the oil in a large skillet over medium-high heat. Add the onion and the bell pepper, poblano pepper, and jalapeño peppers and cook, stirring frequently, until tender and lightly browned, 8 to 10 minutes.
  • Add the garlic, chili powder, cumin, salt, and pepper, and cook, stirring, for 1 minute.
  • Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute. Still stirring constantly, slowly stir or whisk in the stock and bring to a boil. Boil until the mixture thickens, which could take anywhere from 1 to 2 minutes. Remove from the heat.
  • Add the tomatoes and sour cream to the skillet and stir to combine. Add the chicken and cilantro and stir again until blended.
  • Combine the cheeses in a small bowl.
  • Place a large cast-iron skillet or wok over medium-high heat. Lightly brush each tortilla on both sides with oil. Cook the tortillas, working with just a couple at a time, on the hot skillet or wok until lightly browned and crisp, flipping once, about 1 minutes per side.
  • Cover the bottom of the prepared baking dish with 6 tortillas, overlapping the tortillas slightly. Top with 1/2 of the chicken mixture and 1/3 of the cheese mixture. Repeat the layers once, adding 6 more tortillas and the remaining chicken mixture and 1/2 the remaining cheeses. Top with the remaining tortillas and cheese.
  • Lightly coat a sheet of aluminum foil with butter or oil and cover the baking dish, butter or oil side down. Bake the casserole for 20 minutes.
  • Uncover the casserole and continue to bake until bubbly and lightly browned on top, 10 to 15 more minutes.
  • Let the casserole stand 10 minutes to cool slightly and then sprinkle with cilantro, serve, and prepare to be serenaded by compliments.

Nutrition Facts : ServingSize 1 portion, Calories 738 kcal, Carbohydrate 12 g, Protein 39 g, Fat 60 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 162 mg, Sodium 873 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 32 g

BIG DADDY'S DOWNTOWN ROASTED CHICKEN



Big Daddy's Downtown Roasted Chicken image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

5 chipotles
2 tablespoons adobo sauce
5 cloves garlic
2 shallots, diced
2 limes, juiced
1/2 cup cilantro leaves
1/2 cup olive oil
2 tablespoons kosher salt
1 tablespoon cracked black pepper
3 (3 to 4 pound) chickens, trussed

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chipotles, adobo sauce, garlic, shallots, lime juice, cilantro, olive oil, salt and pepper into a blender. Pulse the marinade until smooth and emulsified. Rub each chicken liberally with the marinade.
  • Arrange the chickens on a half sheet pan with a rack. Roast until cooked through, about 60 to 75 minutes. Remove from the oven and allow them to rest for about 15 minutes. Carve 1 chicken and arrange it on a serving platter. Serve. Reserve the remaining chickens for recipes that use roast chicken.

KING RANCH CHICKEN



King Ranch Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 17

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
  • Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
  • Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
  • Look at that! Serve it with a salad and a dang hearty appetite.
  • To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
  • Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
  • Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
  • Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g

BEST KING RANCH EVER



Best King Ranch Ever image

A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole.

Provided by razzchick

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 9

6 cooked chicken breasts, shredded
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup chicken broth
½ cup chopped onion
1 (4 ounce) can chopped green chiles
6 corn tortillas, torn into strips - or more as needed
2 cups shredded Monterey Jack cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
  • Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
  • Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 17.2 g, Cholesterol 61.7 mg, Fat 14.9 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1048 mg, Sugar 2 g

DORITOS KING RANCH CHICKEN



Doritos King Ranch Chicken image

Provided by My Food and Family

Categories     Home

Time 35m

Number Of Ingredients 8

1/2 chopped onion
1/2 stick oleo
1 regular can cream of chicken soup
1 regular can cream of mushroom soup
1 regular can Ro*Tel (chilies and tomatoes)
2 large cans cooked chicken
1 bag Doritos
1 large bag cheddar cheese

Steps:

  • Sautee onion in oleo until clear. Add soups, Ro*Tel, and chicken to onion.
  • Layer a casserole dish with Doritos. Layer some soup mixture and then cheese. Keep layering until all ingredients are gone and cheese is on top.
  • Bake at 350°F for 15 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KING RANCH CHICKEN- FROM SCRATCH



King Ranch Chicken- from scratch image

This recipe is a potluck favorite. I like it better than the usual recipes I find that use creamed soups. They do not compare to this version! It takes some time to prepare so give yourself at least an hour for that but it is well worth it for a special meal or potluck. You make this recipe once and you will never make it the 'quick' way again.

Provided by Michelle Kasper

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon chili powder (homemade, if possible)
3 tablespoons all-purpose flour
3/4 cup chicken stock or 3/4 cup broth
3/4 cup buttermilk
salt & freshly ground black pepper
2 tablespoons butter or 2 tablespoons olive oil
1 medium onion, chopped
1/2 large green bell pepper, chopped
1 medium poblano chile, chopped
1 cup finely chopped mushroom
2 plum tomatoes, peeled,seeded and chopped (or 1/2 C canned tomatoes)
2 tablespoons chopped pimiento
canola oil, for softening tortillas
8 corn tortillas
3 -4 cups diced cooked chicken (mixture of light and dark meat preferred)
1/3 cup sliced green olives
1/3 cup green onion, including tops,chopped
2 cups grated longhorn cheese or 2 cups mild cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Grease a 9x13-inch baking dish or 3-quart casserole.
  • A cast iron dutch oven is best.
  • Make the Sauce: Melt the butter in a heavy skillet over medium-low heat.
  • Add the garlic and chili powder, and sauté for a minute or two.
  • Raise the heat to medium.
  • Quickly sprinkle in the flour and stir to mix.
  • Pour in a small amount of the chicken broth, stirring constantly to remove lumps and allowing the flour to"cook" briefly.
  • Gradually add the remaining chicken broth, add the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes.
  • Add salt and pepper to taste.
  • Sauce may be prepared in advance and refrigerated.
  • Make the Filling: Warm a heavy skillet over medium heat, add the butter or olive oil, and sauté the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimientos until onion is transparent, about 4 or 5 minutes.
  • Fold into the mixture the diced chicken, olives and green onions, combining well.
  • Remove from heat.
  • Assembling the Dish: In a small skillet, heat about about half an inch of canola oil.
  • Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened.
  • Cover the bottom of your baking dish with 4 of the softened tortillas.
  • Layer the remaining ingredients in the following order: Half of the chicken/vegetable mixture Half of the grated cheese Half of the sauce The remaining 4 softened tortillas The remaining chicken/vegetable mixture The remaining grated cheese The remaining sauce Bake for 30 minutes at 350°F until casserole is heated through and bubbly.
  • Makes 6 to 8 servings.

SHERRI'S CHICKEN KING RANCH CASSEROLE



Sherri's Chicken King Ranch Casserole image

This is a family favorite-from my dear friend Sandra. Below is the exact recipe given to me but over the years I have tried many additions and substitutions like: adding mushrooms, poblano or jalapeno peppers, roasted red peppers, kernel corn, diced carrots, sliced zucchini or yellow squash, spinach; or substituting monterrey jack or cheddar cheese, flour tortillas instead of corn, you get the idea-just make it your own! (Plus, don't worry so much about the layers-I've tossed everything together and poured into pan, topped w/ cheese and it was still great.) You can make this a day ahead and it also freezes well-just thaw in refrigerator overnight and bake as directed. If it is too thick (because the tortillas soak-up moisture), just thin w/ some chicken stock. (I've seen other recipes where you soak the tortillas in broth but I've never tried it.) Cooking time does not include time to cook the chicken. I hope you enjoy this as much as I do!!!

Provided by Mrs.Jack

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 white onion, chopped
1 green bell pepper, chopped
2 tablespoons butter
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can rotel, do not drain (diced tomatoes with green chilies)
2 garlic cloves, minced
1 roasting chicken, cooked, boned, and chopped (about 3 cups)
16 ounces Velveeta cheese, grated, and divided
12 corn tortillas, torn into 1-inch size pieces (or use flour tortillas)

Steps:

  • Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
  • Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
  • Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
  • Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
  • Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 434.3, Fat 26.5, SaturatedFat 12.9, Cholesterol 82.2, Sodium 1584, Carbohydrate 30.4, Fiber 2.8, Sugar 6.6, Protein 19.6

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
  • Use a large skillet or Dutch oven: This will give you plenty of room to cook the chicken and vegetables without overcrowding them.
  • Brown the chicken before adding the other ingredients: This will help to seal in the flavor and prevent the chicken from drying out.
  • Use a variety of vegetables: This will add flavor and texture to the dish. Some good choices include bell peppers, onions, corn, and black beans.
  • Use a creamy soup: This will help to thicken the sauce and make it more flavorful. Some good choices include cream of chicken soup, cream of mushroom soup, or cream of celery soup.
  • Simmer the dish for at least 30 minutes: This will allow the flavors to meld and the chicken to become tender.
  • Serve over rice or tortillas: This will help to soak up the delicious sauce.

Conclusion:

King Ranch chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a weeknight meal or a potluck dinner. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a new recipe to try, give King Ranch chicken a try. You won't be disappointed!

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