@cowboykentofficial: King Ranch Chicken Casserole is a staple throughout Texas and many US Southern States. It is one of the most iconic fall comfort foods, but do you know how it got its name? And who remembers breaking the “king chicken” and hoping you didn’t get the short end? Tell me what your family called it! King Ranch Chicken Casserole 3 tablespoons butter 1 red bell pepper, chopped 2 roasted green chilies or 1 green bell pepper 1 yellow onion, chopped 3 cups chopped or shredded cooked chicken (or 1 small rotisserie chicken) 1 (10.5-oz.) can cream of chicken soup 1 (10.5-oz.) can cream of mushroom soup 1 (10-oz.) can diced tomato and green chiles (Rotel) 3 teaspoons ancho chili powder 2 teaspoons Kent’s Mesquite Smoke seasoning 2 teaspoons garlic powder 3 teaspoons black pepper 14 corn tortillas, torn into 1-inch pieces 2 ½ cups shredded cheddar cheese ½ cup chopped green onion, for topping Directions Preheat the oven to 350 degrees F. Grease a 9x13- inch casserole dish or 12-inch Dutch oven. Melt the butter in a medium cast iron skillet over medium heat. Stir in the bell pepper, green chilies and onion. Cook for about 5 minutes, or until tender. In a large bowl combine the chicken, chicken soup, mushroom soup, Rotel and the seasonings. Stir in the veggies from the skillet. Begin with an even layer of corn tortillas on the bottom of the casserole dish, followed by a layer of the chicken mixture and then a sprinkling of cheese. Repeat until all the ingredients are used (about 2 - 3 layers). Finish with a layer of tortillas and cheese on top Bake for 30 to 35 minutes, or until bubbling. Top with the chopped green onions and serve warm. #KingRanchChicken #ChickenCasserole #FallRecipes #CastIronCooking #CowboyCooking

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Thursday 24 September 2026 22:15:00 GMT