King Ranch Chicken and Fresh Veggie Casserole is a hearty, comforting dish that combines the rich flavors of creamy chicken, vibrant vegetables, and melty cheese. Originating from Texas, this casserole brings a taste of the Southwest to your dinner table with layers of tender chicken, bell peppers, tomatoes, and corn tortillas, all smothered in a luscious sauce made from scratch. Perfect for family dinners or potlucks, this casserole is not only delicious but also packed with nutrients from the fresh veggies. It’s an easy, make-ahead dish that will leave everyone asking for seconds.
Ingredients:
- For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- For the Casserole:
- 3 cups cooked chicken, shredded or cubed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, finely chopped
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 12 small corn tortillas, torn into pieces
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture is bubbly and lightly golden.
- Gradually whisk in the chicken broth and milk, cooking until the sauce is smooth and thickened, about 5 minutes.
- Stir in the diced tomatoes with green chilies, ground cumin, chili powder, salt, and pepper. Simmer for another 2-3 minutes, then remove from heat.
- Cook the Vegetables:
- In a large skillet, heat a bit of oil over medium heat. Add the diced red and green bell peppers, chopped onion, corn, and minced garlic.
- Cook until the vegetables are tender, about 5-7 minutes. Remove from heat.
- Assemble the Casserole:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of the prepared sauce on the bottom of the dish.
- Layer half of the torn corn tortillas over the sauce, followed by half of the cooked chicken, half of the vegetable mixture, and half of the shredded cheddar cheese.
- Repeat the layers, ending with the remaining sauce and cheese on top.
- Bake:
- Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro.
Enjoy your King Ranch Chicken and Fresh Veggie Casserole, a delicious and satisfying meal that’s perfect for any occasion!
