Made by the ever-inspiring Joanna Gaines, this dish is a tribute to the essence of Tex-Mex cuisine, masterfully presented to suit every palate. From the first time I stumbled upon the recipe on her blog to the numerous occasions it has graced my dinner table, the Magnolia Table King Ranch Chicken has been nothing short of a revelation. With its layers of creamy, cheesy, and mildly spicy ingredients, each serving is a hug in a casserole form.
How to make Magnolia Table King Ranch Chicken
Magnolia Table King Ranch Chicken is a popular casserole dish featured in Joanna Gaines’ cookbook, “Magnolia Table.” It’s a hearty, creamy meal made with layers of chicken, tortillas, and a flavorful mixture of cream of mushroom soup, diced tomatoes, and spices. The dish is baked until bubbly and golden, making it a comforting option for family dinners. It’s known for its rich flavor and satisfying texture, perfect for serving a crowd!
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Casserole:
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 can (4 oz) green chilies, drained
- 1 cup salsa verde
- 12 corn tortillas torn into pieces
- 3 cups shredded cheddar cheese
- 1 tomato, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through, about 7-8 minutes per side. Remove from heat, let cool, and then shred the chicken using two forks.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Vegetables: In the same skillet, add a bit more oil if necessary, and sauté the onion and green bell pepper until softened about 3-4 minutes. Add the garlic, cumin, and chili powder, cooking for an additional minute until fragrant.
- Make the Sauce: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, green chilies, and salsa verde. Stir in the cooked onion, bell pepper, and garlic mixture. Adjust seasoning with salt and pepper to taste.
- Assemble the Casserole: In a large baking dish, layer half of the torn tortillas, followed by half of the shredded chicken, half of the sauce, and then half of the shredded cheese. Repeat these layers once more.
- Bake: Bake uncovered in the preheated oven for about 30-35 minutes or until bubbly and the cheese has melted.
- Garnish and Serve: Let the casserole sit for a few minutes after baking. Garnish with diced tomato and fresh cilantro before serving.
Tips
- Customize to Your Taste: For additional flavor and texture, feel free to add black beans, corn, or any other favorite Tex-Mex ingredients to the layers.
- Spice Level: Adjust the amount of green chilies and salsa verde according to your preferred spice level.
- Make Ahead: This casserole can be assembled a day ahead and stored covered in the refrigerator. If you’re starting from cold, add a few extra minutes to the baking time.
- Leftovers: Leftovers store well in the refrigerator for a few days and make for an easy reheated meal. You can also freeze portions for quick dinners in the future.
Ingredient Substitutes
When making Magnolia Table King Ranch Chicken, various ingredients might require substitutions due to dietary restrictions, allergies, or simply because you don’t have them on hand.
Cream of Chicken Soup
Original: Canned cream of chicken soup is commonly used for its convenience and creamy texture.
Substitute: A homemade roux can be a healthier alternative. Use equal parts flour and butter (about 2 tablespoons each) to create the roux, then slowly whisk in 1 1/2 cups of chicken broth and 1/2 cup of heavy cream or full-fat milk until it thickens. You can add finely minced mushrooms or chicken bits for flavor.
Chicken
Original: Cooked, shredded chicken is a staple.
Substitute: For a vegetarian version, try using canned young green jackfruit in brine, rinsed and shredded, as it mimics the texture of chicken. Alternatively, cooked and shredded seitan can work for those not avoiding gluten.
Cheese
Original: Typically, a mix of cheddar or Colby jack cheese is used for richness and flavor.
Substitute: For a dairy-free version, numerous vegan cheeses that melt well are available. Look for a vegan cheddar or pepper jack to keep the Tex-Mex flavors alive. Nutritional yeast can also be added for a cheese-like flavor.
Tortillas
Original: Corn tortillas are used for their slight sweetness and stability in layers.
Substitute: For a gluten-free option, ensure the corn tortillas you use are certified gluten-free to avoid cross-contamination. For a different flavor profile or based on availability, flour tortillas can be used, though they may result in a slightly gooier consistency.
Green Chiles
Original: Canned green chiles provide a mild, tangy spice.
Substitute: Freshly roasted and peeled poblano peppers can offer a deeper flavor and comparable heat. If fresh peppers are not an option, consider using a small amount of canned jalapeños for more heat or bell pepper for no heat.
Cream of Mushroom Soup
Original: Alongside cream of chicken, cream of mushroom can also be used for added umami flavors.
Substitute: Similar to the cream of chicken substitute, make a roux and add diced mushrooms (about 1 cup), then whisk in broth and cream or milk. Mushroom broth can intensify the flavor if you’re avoiding meat products.
Spices
Original: Chili powder, cumin, and garlic powder are common.
Substitute: If you’re out of any of these, consider using a Tex-Mex or taco seasoning blend as these often include the above spices along with onion powder and paprika. Start with small amounts and adjust to taste.
Final Thoughts
By combining these ingredients and following the instructions carefully, you can create a delicious Magnolia Table King Ranch Chicken casserole.
More Chicken Recipes:
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Casserole:
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 can (4 oz) green chilies, drained
- 1 cup salsa verde
- 12 corn tortillas torn into pieces
- 3 cups shredded cheddar cheese
- 1 tomato, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through, about 7-8 minutes per side. Remove from heat, let cool, and then shred the chicken using two forks.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Vegetables: In the same skillet, add a bit more oil if necessary, and sauté the onion and green bell pepper until softened about 3-4 minutes. Add the garlic, cumin, and chili powder, cooking for an additional minute until fragrant.
- Make the Sauce: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, green chilies, and salsa verde. Stir in the cooked onion, bell pepper, and garlic mixture. Adjust seasoning with salt and pepper to taste.
- Assemble the Casserole: In a large baking dish, layer half of the torn tortillas, followed by half of the shredded chicken, half of the sauce, and then half of the shredded cheese. Repeat these layers once more.
- Bake: Bake uncovered in the preheated oven for about 30-35 minutes or until bubbly and the cheese has melted.
- Garnish and Serve: Let the casserole sit for a few minutes after baking. Garnish with diced tomato and fresh cilantro before serving.
