I stole this recipe for King Ranch Chicken with Cheddar Cornmeal Biscuits from the Betty Crocker Mobile app where it was actually called King Ranch Chicken Pot Pie with Cheddar Cornmeal Biscuit Crust. That name was too long to fit in the title box for this post, so I abbreviated it. This recipe is “inspired” by King Ranch Chicken Casserole, there are many of the same flavors in this dish. For a more traditional King Ranch Chicken Casserole click here.
Did you know? King Ranch Chicken is a popular Tex-Mex casserole. Recipes vary, but generally it has a sauce made of canned diced tomatoes (commonly the Ro*Tel brand) with green chiles, cream of mushroom soup, cream of chicken soup, diced bell pepper, onion and chunks or shreds of chicken. The bottom of the casserole is lined with corn tortillas or tortilla chips, then layered with sauce and topped with cheese.³ (see more trivia in the Trivia tab)
In a large skillet cook 3 chicken breasts (you’ll need 3 cups shredded chicken when done) and set aside.
To the skillet that the chicken was cooked in, add 3 tbsp butter and 1 diced medium onion and cook over medium heat until onion has softened.
Add 3 cloves finely chopped garlic and 3 tbsp flour; cook 2 minutes, stirring frequently.
Pour in 1 can (14 oz) fire-roasted diced tomatoes and 1 can (14 oz) diced tomatoes with chilies
Sprinkle in 1 package (1 oz) chicken taco seasoning mix, ½ tsp salt and ¼ tsp pepper.
Cook and stir 1 minute.
Stir in 1 cup chicken stock and ¾ cup half-and-half; heat to boiling over medium-high heat.
Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups shredded cheddar cheese.
When cheese has melted, fold in ½ cup sour cream and shredded chicken.
Transfer to baking dish. Meanwhile in a large bowl, mix 1½ cups flour, ½ cup yellow cornmeal, 3 tsp baking powder, and ½ tsp salt.
Cut in ½ cup butter until mixture is crumbly.
Mix in ½ cup of shredded cheddar cheese and 1 cup milk
just until moistened
Drop dough by 12 large spoonfuls (about ⅓ cup each) on top of hot filling.
Sprinkle top with ½ cup of shredded cheddar cheese.
Bake at 400 F for 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown.
Let stand 10 minutes before serving.
King Ranch Chicken with Cheddar Cornmeal Biscuits
A Tex-Mex twist on chicken casserole. This chicken casserole has all the flavors of King Ranch Chicken but is topped with cheddar cornmeal biscuits when baked in the oven.
Ingredients
Filling
- 3 tbsp butter
- 2 poblano chilies seeded and diced
- 1 medium onion diced
- 1 medium red pepper seeded and diced
- 3 cloves garlic finely chopped
- 3 tbsp Gold Medal™ AP flour
- 1 can 28 oz Mur Glen™ organic fire-roasted diced tomatoes, drained
- 1 package 1 oz Old El Paso chicken taco seasoning mix
- ½ tsp salt
- ¼ tsp pepper
- 1 cup Progresso chicken stock
- ¾ cup half-and-half
- 2 cups shredded cheddar cheese 8 oz
- ½ cup sour cream
- 3 cups shredded cooked chicken
Biscuit Crust
- 1 ½ cups Gold Medal™ AP flour
- ½ cup yellow cornmeal
- 3 tsp baking powder
- ½ tsp salt
- ½ cup cold butter
- 1 cup shredded cheddar cheese 4 oz
- 1 cup milk
Instructions
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Heat oven to 400 F. Spray 3 quart baking dish with cooking spray.
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In 4 quart saucepan, melt 3 tbsp butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tbsp flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, ½ tsp salt and the pepper. Cook and stir 1 minute.
-
Stir in stock and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
-
Meanwhile in a large bowl, mix 1½ cups flour, the cornmeal, baking powder, and ½ tsp salt. Cut in ½ cup butter until mixture is crumbly. Stir in ½ cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about ⅓ cup each) on top of hot filling. Sprinkle top with remaining ½ cup of cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.
Recipe Notes
I skip the peppers and use 1 can (14 oz) diced tomatoes with chilies and 1 can (14 oz) fire roasted tomatoes instead of the 28 oz can of fire roasted tomatoes. The heat level is milder in the final dish.