King Ranch Chicken is a Southern classic that combines the richness of creamy sauces with the flavors of chicken, tomatoes, and peppers, all baked to perfection. In this blog post, you’ll discover how to make Magnolia Table King Ranch Chicken, a dish made famous by Joanna Gaines in her cookbook Magnolia Table. The recipe is perfect for family dinners, potlucks, or special occasions. Follow along as we break down the ingredients, instructions, tips, and everything you need to make this dish shine!
How to Make Magnolia Table King Ranch Chicken Recipe
Ingredients
For the Magnolia Table King Ranch Chicken, you will need the following ingredients:
- 4 boneless, skinless chicken breasts (or use leftover rotisserie chicken for convenience)
- 1 can (10 oz) of diced tomatoes with green chilies
- 1 can (10 oz) of cream of mushroom soup
- 1 can (10 oz) of cream of chicken soup
- 1 cup of chicken broth
- 1 cup of sour cream
- 1 large onion, diced
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cups shredded cheddar cheese
- 2 cups of crushed tortilla chips or 8 small corn tortillas cut into strips
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Chicken: If you’re using raw chicken breasts, start by boiling them in a large pot of salted water for 15-20 minutes or until fully cooked. Once done, shred the chicken into bite-sized pieces and set aside. For a quicker alternative, you can use rotisserie chicken, which will save time on cooking.
- Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of oil and sauté the diced onions, bell peppers, and garlic until soft and fragrant, about 5 minutes.
- Make the Sauce: To the sautéed vegetables, add the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chicken broth, sour cream, chili powder, and cumin. Stir well to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
- Layer the Casserole: Preheat your oven to 350°F (175°C). In a large casserole dish, begin layering. Start by spreading a thin layer of the creamy sauce on the bottom. Next, add a layer of shredded chicken, followed by a layer of crushed tortilla chips or corn tortilla strips. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
- Add the Cheese: Generously sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Cooking Tips
- Make It Creamier: If you prefer a richer texture, add an extra ¼ cup of sour cream or cream cheese to the sauce. This will make the dish even more indulgent.
- Add Spice: For those who like it spicy, add an extra can of diced tomatoes with chilies or include a chopped jalapeño in the vegetable sauté.
- Crock Pot King Ranch Chicken: For a slow-cooker version, simply layer the ingredients in your crockpot and cook on low for 4-6 hours. This method is perfect for busy days when you want a hands-off approach.
- Substitute Corn Tortillas: If you don’t have crushed tortilla chips, corn tortillas work great. Cut them into strips and layer them just as you would with chips.
What to Serve with Magnolia Table King Ranch Chicken
This hearty casserole pairs well with a variety of sides, desserts, and drinks. Here are some ideas:
- Side Dishes:
- Mexican rice or cilantro lime rice
- Refried beans or black beans
- A fresh green salad with avocado and lime dressing
- Desserts:
- End the meal with a light and sweet dessert such as tres leches cake or churros with chocolate dipping sauce. These desserts complement the richness of King Ranch Chicken with their mild sweetness. A classic Southern dessert like banana pudding or pecan pie.
- Drinks:
- For non-alcoholic options, a cool glass of iced tea or lemonade is perfect.
- For an adult beverage, a cold Mexican beer or margarita complements the flavors nicely.
FAQs
Can I make this recipe ahead of time?
Yes! You can assemble the casserole a day in advance and store it in the refrigerator. When ready to cook, simply bake it at 350°F (175°C) for 30-35 minutes, or until heated through.
What’s the best way to store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven.
Can I use a different type of cheese?
Absolutely! While cheddar cheese is traditional, you can experiment with Monterey Jack, Colby, or even pepper jack for an extra kick.
Can I freeze King Ranch Chicken?
Yes, this casserole freezes well. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to eat, thaw it in the fridge overnight and bake as directed.
Is this recipe gluten-free?
If you use gluten-free cream soups and tortilla chips or tortillas, this dish can easily be made gluten-free. Check the labels on the ingredients to ensure they are certified gluten-free.
Substitutes
- Chicken: Instead of chicken breasts, you can use rotisserie chicken or even leftover turkey from a holiday meal.
- Cream of Mushroom Soup: If you’re not a fan of mushrooms, swap it out for extra cream of chicken soup or a homemade cream sauce made with butter, flour, and milk.
- Tortilla Chips: If you’re avoiding corn or looking for a low-carb option, consider using thinly sliced zucchini or cauliflower as a base for layering.
- Cheese: If you want a dairy-free version, there are plenty of plant-based cheese options that will still give you a creamy finish.
Nutrition
The following is an estimate of the nutrition for one serving of Magnolia Table King Ranch Chicken (based on 8 servings per casserole):
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 980mg
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 28g
This dish is rich in protein from the chicken and cheese, but it’s also higher in sodium and fats due to the canned soups and cheese. For a lighter version, consider using low-sodium soups and reduced-fat cheese.
In summary, learning How to make Magnolia Table King Ranch Chicken is a great way to bring a Southern favorite to your kitchen. Whether you follow Joanna Gaines’ cookbook Magnolia Table recipe closely or put your own spin on it with substitutes and personal touches, this casserole is sure to become a staple in your home. Pair it with a fresh salad, refried beans, and maybe a dessert like a slice of key lime pie, and you’ve got a meal that’s comforting, delicious, and crowd-pleasing. Enjoy!
Ingredients
For the Magnolia Table King Ranch Chicken, you will need the following ingredients:
- 4 boneless, skinless chicken breasts (or use leftover rotisserie chicken for convenience)
- 1 can (10 oz) of diced tomatoes with green chilies
- 1 can (10 oz) of cream of mushroom soup
- 1 can (10 oz) of cream of chicken soup
- 1 cup of chicken broth
- 1 cup of sour cream
- 1 large onion, diced
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cups shredded cheddar cheese
- 2 cups of crushed tortilla chips or 8 small corn tortillas cut into strips
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Chicken: If you're using raw chicken breasts, start by boiling them in a large pot of salted water for 15-20 minutes or until fully cooked. Once done, shred the chicken into bite-sized pieces and set aside. For a quicker alternative, you can use rotisserie chicken, which will save time on cooking.
- Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of oil and sauté the diced onions, bell peppers, and garlic until soft and fragrant, about 5 minutes.
- Make the Sauce: To the sautéed vegetables, add the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chicken broth, sour cream, chili powder, and cumin. Stir well to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
- Layer the Casserole: Preheat your oven to 350°F (175°C). In a large casserole dish, begin layering. Start by spreading a thin layer of the creamy sauce on the bottom. Next, add a layer of shredded chicken, followed by a layer of crushed tortilla chips or corn tortilla strips. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
- Add the Cheese: Generously sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
- Make It Creamier: If you prefer a richer texture, add an extra ¼ cup of sour cream or cream cheese to the sauce. This will make the dish even more indulgent.
- Add Spice: For those who like it spicy, add an extra can of diced tomatoes with chilies or include a chopped jalapeño in the vegetable sauté.
- Crock Pot King Ranch Chicken: For a slow-cooker version, simply layer the ingredients in your crockpot and cook on low for 4-6 hours. This method is perfect for busy days when you want a hands-off approach.
- Substitute Corn Tortillas: If you don’t have crushed tortilla chips, corn tortillas work great. Cut them into strips and layer them just as you would with chips.
