No Cream of Soup King Ranch Chicken
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Usually, I try not to share any dinner recipes during the summer that require the oven. Nobody wants a hot house from cooking dinner in the oven. However, I had to share this recipe now for king ranch chicken without soup from a can in it.
This recipe ready to be posted on the blog for 2 months now, but just haven’t gotten around to sharing it. With all I had going on in my life with work, family, and my dad sick with cancer – I wasn’t quite as organized as I normally was. So this recipe kind of got lost, but I am so excited to share it now even if it bakes in the oven.
I love king ranch chicken. It’s like a nice creamy chicken enchilada casserole that is full of flavor. It also uses a can of cream of chicken soup. This recipe does not! You make your own creamy base with using butter, onion, spices, flour, and chicken broth. Then it also gets some green chilies, Rotel, and sour cream mixed in for more flavor and creaminess.
My family LOVED this king ranch chicken made without soup and it will be a regular that I make for sure. It is so full of flavor and I love the creamy base is prepared from scratch.
Ingredients for No Cream of Soup King Ranch Chicken Casserole Recipe
- BUTTER
- ONION
- GARLIC
- CHILI POWDER
- GROUND CUMIN
- SALT
- FRESHLY GROUND BLACK PEPPER
- FLOUR
- CHICKEN BROTH
- GREEN CHILES
- MILD RO*TEL
- LIGHT SOUR CREAM
- COOKED CHICKEN BREASTS
- MONTEREY JACK CHEESE
- CHEDDAR CHEESE
- CORN TORTILLAS
Instructions for No Cream of Soup King Ranch Casserole
Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch casserole dish with cooking spray and set aside.
Make the Flavor Base: Melt butter in a large skillet over medium heat. Add diced onion and sauté for about 10 minutes, or until softened. Stir in minced garlic, chili powder, cumin, salt, and pepper, and let it cook for 1 minute to release the spices’ aroma.
Create the Sauce: Sprinkle flour over the onion mixture and stir constantly for about 1 minute. Gradually whisk in chicken broth, stirring until smooth. Bring the mixture to a boil and let it simmer for 2 minutes, until thickened. Remove from heat.
Combine the Ingredients: Stir in green chilies, Rotel tomatoes, and sour cream until well combined. Fold in the shredded chicken, making sure everything is evenly coated.
Layer the Casserole: Place a layer of tortilla halves, slightly overlapping, to cover the bottom of the prepared baking dish. Top with 1/3 of the chicken mixture and sprinkle with 1/3 of the shredded cheeses. Repeat this layering process two more times, ending with cheese on top.
Bake to Perfection: Cover the casserole with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until the top is lightly browned and bubbling.
Finish and Serve: Let the casserole rest for 10 minutes before slicing and serving. This dish serves 8 and is sure to become a new family favorite. Top with some fresh cilantro if desired.
Frequently Asked Questions
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a great shortcut. Simply shred it and use it in place of cooked, shredded chicken for convenience.
What can I use instead of sour cream?
You can substitute sour cream with plain Greek yogurt for a lighter option. It provides the same creamy texture and tangy flavor.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, let it come to room temperature first.
Are there gluten-free options for this recipe?
Yes! Use gluten-free flour for the sauce and gluten-free tortillas in the layers to make the recipe celiac-friendly.
Can I add extra vegetables?
Definitely! Bell peppers, corn, or black beans are great additions that complement the flavors of this dish.
What’s the best way to reheat leftovers?
Reheat individual portions in the microwave or warm the casserole in the oven at 350°F until heated through. Cover with foil to prevent drying out.
No Cream of Soup King Ranch Chicken
Real Mom Kitchen
Equipment
Ingredients
- 6 Tbsp butter
- ½ yellow onion chopped
- 3 garlic cloves minced
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp kosher salt
- freshly ground black pepper to taste
- ¼ cup flour
- 14.5 oz can chicken broth
- 4 oz can diced green chilies
- 10 oz can Mild Rotel Tomatoes drained
- 1 ½ cups light sour cream
- 3 cups chicken cooked and diced
- 2 cups Monterey Jack cheese shredded
- 2 cups cheddar cheese shredded
- 21 corn tortillas cut into halves
Instructions
- Preheat oven to 375. Lightly spray a 9×13 baking dish with cooking spray and set aside.
- In a large skillet over medium heat melt butter. Add in the onion and sauté 10 minutes or until softened. Add in the garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.
- Sprinkle flour over the onion mixture stirring constantly, about 1 minute. Whisk in broth and bring to a boil, stirring constantly. Boil for 2 minutes or until thickened then remove from heat.
- Add green chilies Rotel tomatoes, and sour cream and stir to combine. Add chicken and mix together.
- Place a single layer of 1/3 of the tortilla halves slightly overlapping to the bottom of prepared baking dish. Top with 1/3 of chicken mixture. Sprinkle with 1/3 of the cheeses. Repeat layers 2 more times.
- Cover with oil and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until lightly browned. Let stand 10 minutes before serving. Serves 8.
Nutrition
Recipes adapted from Charlotte Shares.
