King Ranch Chicken is a famous Texas casserole made with chile peppers, tomatoes, cheese and tortilla chips. With layers of gooey goodness, it’s immensely comforting and exactly what you expect from Tex-Mex food, one of my favorite cuisines on the face of the Earth. Spicy, creamy and crunchy all at the same time with a ton of different textures and flavors to keep your taste buds busy. And happy!
The original King Ranch Chicken calls for cream of chicken and mushroom soups which some swear makes for a superior casserole. You should know I don’t do canned soups in any way, shape or form simply because they repulse me. Unabashedly, I admit, being a soup snob prevented me from making this sooner. It fell right off my radar. You can understand my joy when I chanced upon this recipe. I may have done a little happy dance.
My first encounter with King Ranch Chicken was a wildly delicious one and it won’t be the last! Now that I know what it’s all about I can recreate it for myself. In true Yankee style. No canned soup required.