Comments on: King Ranch Chicken Casserole Recipe

By: Kate

Kate — Mon, 25 Jan 2010 18:14:45 +0000

This was delicious and your photos were beautiful. I spiced things up a bit by adding: 2 cloves garlic; 1 tsp cumin; 1 TBSP chili powder; 2 chopped jalapenos and 1 cup of corn (I love corn) – awesome!

By: Jill

Jill — Tue, 21 Apr 2009 17:22:22 +0000

GINA!! ((BIG HUG))

Oh my friend, this IS one of the best recipes I’ve ever cooked. Go ahead and double the ingredients and put the second casserole in the freezer. The first will be eaten in a flash!

By: ginas ww recipes

ginas ww recipes — Tue, 21 Apr 2009 17:15:26 +0000

Jill, this looks amazing! I don’t make casseroles very often, I will have to try this.

By: Ernest WOng

Ernest WOng — Mon, 29 Dec 2008 04:48:49 +0000

I tried this last weekend and my wife liked it very much. Thanks.

By: Philly Supper Club

Philly Supper Club — Tue, 18 Nov 2008 17:49:48 +0000

Jill you are welcome to join us anytime you find yourself in Philadelphia on a Sunday evening….we meet at 8 and eat soon after!
Thanks for all the great ideas!

By: Jill

Jill — Tue, 18 Nov 2008 17:40:53 +0000

Thank you Philly Supper Club!
How cool is that? A supper club! I want to be in one!

You know, by all means, kick up the heat if you love spicy. This dish normally calls for a can of spicy Rotel tomatoes to be mixed into the sauce.
If it were just me, I’d roast the chicken with habenero sauce or chipotle peppers in adobo sauce. Then add more spicy adobo sauce drizzled over the top of the dish.

Garlic would be a great in the mushroom sauce!

Thank you for coming back and sharing how you would enjoy it. When/if you make it again the way you’d eat it, PLEASE LET US KNOW what you did different. There’s other spicy food lovers reading this blog and they’d appreciate your input, too.

By: Philly Supper Club

Philly Supper Club — Tue, 18 Nov 2008 17:24:55 +0000

Our Supper Club made this dish and to be honest- maybe we didn’t season it enough- but ours was really bland. I think if I ever made it again I would add lots of garlic to the mushroom cream sauce and instead of corn tortilla inside the dish- I would make it without and eat it with nacho chips. We all loved the creaminess- but to us it needed more seasoning. (Just as a side note- non of us have kids- we were making it for all adult eaters.)

By: Jill

Jill — Thu, 21 Aug 2008 17:15:11 +0000

It’s time to make this again. I’m going to use Denise’s idea with the green bell pepper this time, because I have 4 mouths that like the mild side.

I’m saving the spicy kick for the salsa & chips on the side.

What would be a good dessert to finish this meal?

By: Jill

Jill — Tue, 12 Aug 2008 13:31:03 +0000

Oh Denise, you’re cool. You told your readers where the recipe came from and that’s what linklove is all about.

It’s the spamblogs that take my recipes, wrap them with ads and never share the revenue that bother me.

By: Densie

Densie — Tue, 12 Aug 2008 12:45:43 +0000

Jill, Just wanted you to know that I posted this recipe on my blog. As I am sitting her I am thinking I should have ask you first. Please read it or if you want me to remove please do not hesitate to tell me. I dont want to offend you by no means.

I made this last night and it was awesome again!