King Ranch chicken is another classic southern casserole that will forever remind me of my friend Dena Daniels. And I don’t know why because Dena worked with me later and I’ve been making this for as many years as she’s probably been alive. But we made it together, and she’s a great cook and I’ll just always think of her. She’s since moved back to Little Rock and we miss her every day. I’m sure this King Ranch chicken casserole originated in Texas, where everything is always bigger and bolder. We make a buttery bechamel sauce amped up with Tex Mex Seasonings. We brighten the Ro Tel tomatoes with some roasted poblano (and if we’re lucky I’ll find some Hatch chili to roast) and then we put this enchilada like casserole together with great care! Again, this is a great deal because it feeds an army and like all enchilada casseroles, only gets better with age!
Preheat the oven to 350 degrees and bake for 30-40 minutes. Allow to stand for 5-10 minutes before serving for everything to settle!