Reducipe – King Ranch Chicken

Posted on January 18, 2008 by Melissa
Filed Under Food, Reducipes

Reducipe
Pronunciation: ri-doos-uh-pee
Function: noun
1 : a recipe that can help lower your food costs in a variety of ways
     a : by scaling back an expensive recipe to be less pricey but still just as tasty
     b : by turning an already inexpensive meal into something special
     c : by using leftovers in creative ways to stretch their use

THAT’s what I’m talking about! King Ranch Chicken is a creamy, cheesy casserole with an undeniable Tex-Mex flare. It’s one of those comfort foods that you don’t see that often on restaurant menus but when you do, you simply have to order it.

King Ranch, founded in 1853 in South Texas, is the largest ranch in the United States (it’s even larger than Rhode Island). Many assume this recipe was created at the historic cattle ranch but the true origin seems to be shrouded in mystery. According to Mimi Swartz of Texas Monthly:

No one seems to know who invented it. The casserole may have come to King Ranch, but the descendants of Captain Richard King prefer to tout their beef and game dishes. “Kind of strange, a King Ranch casserole made with chicken,” noted Martin Clement, the head of the public relations for the ranch. … Most likely the dish got its name from an enterprising South Texas hostess or a King Ranch cook whose preference for a poultry doomed him to obscurity.

I had never encountered this classic Texan casserole until college when a boyfriend told me that it was one of his favorite dishes from his late mother. I managed to get a copy of the recipe from his father and quickly learned why the dish evoked such strong memories for him. The combination of tortillas, cheese, chicken, and tomatoes is surprisingly gentle for a cuisine known for it’s kick. It’s far from bland but at the same time it’s soothing and familiar.

Even with modernization, the dish still tastes pretty much like it used to–slightly salty, slightly chewy, slightly spicy, slightly greasy. Yes, it lacks the challenge of a T-bone or a spicy bowl of red– King Ranch casserole calms, it does not wish to offend.

Over the years I’ve tweaked the recipe’s flavors and textures but the concept of the original version remains the same. Call me retro, but I still like to use the condensed soups that made these casseroles so popular and easy-chic. Condensed soups might not be as trendy today as they used to be but they will always have a place in my pantry.

This recipe is perfect for when you have leftover shredded chicken you need to use. If you have never had this dish (and if you live outside of the south you might not have) please give it a try. I bet your guests will enjoy it.

King Ranch Chicken

2-3 tablespoons butter, plus more for baking dish
2 cups chicken, shredded
1 large yellow onion, diced
1 medium green bell pepper, diced
1/4 lb mushrooms, sliced (optional)
Chili powder
Garlic salt
Cumin
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
1-2 cups cheddar cheese, shredded
Chicken broth
15-20 corn tortillas
1 handful Cilantro, lightly chopped
1 can Rotel, undrained

Preheat the oven to 375 degrees. Lightly coat the inside of a medium casserole dish with some butter and set aside.

Melt the butter in a skillet over medium heat. Add the onions, bell pepper, and mushrooms (if desired) and sauté until the onions are tender and the mushrooms are browned. Remove from heat and set aside.

Mix the two condensed soups together in a bowl. Set aside.

Warm a little chicken broth in a shallow bowl. Dip the tortillas in this warm broth to soften them for the casserole.

Start off the casserole by lining the bottom and sides of the dish with a layer of the softened tortillas. Tear them to make them fit if needed. Make sure to leave some of the edges exposed so they get crispy in the oven.

Layer the casserole dish in the following order:

Tortillas

Shredded chicken

Onion mixture

Sprinkling of Chili Powder, Garlic Salt, and Cumin

Soup mixture (spread out with a spoon)

Cilantro

Cheddar cheese

Depending on the size of your dish you will get two or three layers. End with a layer of cheese. Pour the can of Rotel over the top, making sure to distribute the tomatoes and liquid evenly.

Bake uncovered until bubbly, about 30-45 minutes. Serve hot with sour cream or salsa. Serves 4-6.

One of my favorite parts is the crispy tops of the tortillas that get baked in the oven. If you like that kind of texture contrast I recommend cutting up additional tortillas and sprinkling them on top of the Rotel before baking. You will get more crunchy tortillas that way.

This is the type of casserole that’s actually better the next day. The leftovers are fantastic so make enough for lunches. I haven’t tried freezing it yet but the original instructions say to freeze it uncooked, and then thaw completely before cooking. That would be a major time saver and perfect for unexpected guests. This would also make a fabulous pot luck recipe!

Ingredient	Cost	Ingredient	Cost
Butter	$0.18	Soups	$1.28
Chicken	$1.43	Cheese	$0.94
Onion	$0.87	Broth	$0.59
Bell Pepper	$0.86	Tortillas	$1.28
Mushrooms	$0.88	Cilantro	$0.20
Spices	N/A	Rotel	$0.59
		Total	$9.10 or $1.52 a serving

This time I used Campbell’s cream of chicken and mushroom soup instead of combining the two separate soups together. Oddly enough, it cost me more to buy that one can of soup instead of buying two off brand soups. I didn’t expect that – whoops! Not a bad price for a legendary dish, huh? Enjoy!

Comments

3 Responses to “Reducipe – King Ranch Chicken”

Steve on January 20th, 2008 11:29 am

Nothing better than learning how to save money by cooking. As a college student I know the struggles of fast food and always going out to eat.

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links for 2008-05-26 « Free Hogg on May 25th, 2008 8:35 pm

[...] Reducipe – King Ranch Chicken : A Penny Closer (tags: recipe reducipe) [...]
Regis Online(new comment) on January 21st, 2009 3:33 pm

This is a great recipe; it’s everything this article says. I’ve made it before but these tips to save money really help because it can be a bit expensive to make.