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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.

Course Casserole, Chicken
Cuisine Tex-Mex
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Author Recipe Thief

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

  1. Heat oven to 400 F. Spray 3 quart baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.