Spice up your Traeger grilling routine with my take on the Texas classic King Ranch Chicken Casserole. We’re talking diced chicken seasoned with Truff Jalapeño Lime hot sauce and my Smoke Junkie seasoning, grilled on the Traeger Flatrock Griddle, and layered with Tex-Mex goodness for a dish that’s easy to make and impossible to resist.
KING RANCH CASSEROLE IS A CLASSIC
Dive into the world of Traeger grilling as we bring a smoky twist to the beloved King Ranch Chicken Casserole. This recipe combines the simplicity of outdoor cooking with the rich flavors of Texan comfort food, making it a must-try for both Traeger enthusiasts and those new to wood-fired grilling.
WHAT’S THE STORY BEHIND THE NAME?
King Ranch Casserole, a quintessential Texan dish, has a history as rich and diverse as the flavors it embodies. Named after the famous King Ranch, one of the largest ranches globally, this casserole traces its roots to the mid-20th century. While its exact origin remains a culinary mystery, it is widely believed that the recipe emerged from the ranch’s communal and hearty cooking traditions.
With layers of diced chicken, creamy sauces, and Tex-Mex staples, the casserole reflects the essence of Southwestern cuisine. Its popularity soared as home cooks and chefs alike embraced the simplicity and comforting warmth of this dish. Over time, King Ranch Casserole has become a cherished symbol of Texan hospitality, offering a taste of tradition and a culinary journey through the vast landscapes of the Lone Star State.
MY TAKE ON KING RANCH
Let’s break it down: succulent diced chicken, seasoned to perfection with Truff Jalapeño Lime hot sauce and Smoke Junkie seasoning, hits the Traeger Flatrock Griddle. The tender chicken pieces are then mixed with a bunch of other traditional King Ranch ingredients– and some twists– for a casserole that has has a smoky, grilled goodness while harkening back to the classic.
WHAT DID I DO DIFFERENTLY?
There are several things I did differently in this dish, to make King Ranch Chicken Casserole on the Traeger really my own. Many of the ingredients are traditional, but here are some shifts from tradition:
GRILLED CHICKEN
Rather than use rotisserie chicken, I opted for chicken breasts that I cooked up myself on the Traeger. First I diced them up and then tossed them with hot sauce and seasoning. With a little oil on the griddle, I cooked the chicken pieces on my Traeger Flatrock until they were just done. No dried out overcooked chicken here!
CREAM CHEESE
I wanted to amp up the creaminess of the dish, so I added 1/2 a block of cream cheese to the soup mixture as I was assembling. The easiest way to incorporate cream cheese in a dish like King Ranch Casserole is to put it in a bowl in the microwave for 15-30 seconds, until just softened. Then it’ll be easy to mix or spread in a recipe like this.
I added the softened cream cheese to the cream of mushroom soup and mixed well before adding the drained Rotel tomatoes to the mixture.
CORN
Every time we have King Ranch Casserole, I feel like it could have something more. So this recipe includes 1/2 a can of corn kernels. Just enough to add some variety to the casserole without being overwhelming. And veggies… this makes casserole healthy, right?
CRISPY TORTILLAS AND CHIPS
Traditional King Ranch Casserole recipes call for corn tortillas. But in my experience, corn tortillas fall apart when they get baked into a dish like this with lots of sauce, and you kind of loose the experience. So our twist on King Ranch Casserole in the Traeger uses crispy toastada sells for the layer and then adds crushed corn chips (we used Low & Slow BBQ corn chips) mixed into the chicken layer.
Both of these additions make for a more textured bite, with flavor and dimension added.
WHY KING RANCH CASSEROLE?
This recipe was born out of a desire to infuse the classic King Ranch Chicken Casserole with the distinctive flavor Traeger grilling offers. Combining the familiarity of a Texan favorite with the thrill of outdoor cooking, it’s a delightful marriage of tradition and innovation. It’s been popping up regularly on Pinterest lately and I knew I had to make my own take on it.
PRIMARY INGREDIENTS
- Chicken breasts
- Onion
- Red bell pepper
- Truff Jalapeno Lime hot sauce
- Smoke Junkie seasoning
- Cream of mushroom soup
- Cream cheese
- Rotel
- Canned corn
- Crispy tostada shells
- Corn chips (like these BBQ corn chips)
- Shredded cheese
- Sliced jalapenos
WHY COOKING KING RANCH CASSEROLE ON THE TRAEGER WORKS
Traeger grilling isn’t just a cooking method; it’s an experience. The wood-fired flavor that this casserole picks up enhances the tastiness of the dish, adding a layer of complexity that traditional methods can’t match. By starting on the Traeger Flatrock griddle, we get the chicken cooked precisely well and then put the whole casserole in the Traeger Timberline XL for perfect baking and melted cheese. With precise temperature control, every ingredient contributes to a symphony of taste.
STEP-BY-STEP
- Preheat your Traeger Flatrock griddle to medium high.
- Chop the chicken breasts into 3/4 inch cubes.
- In a bowl, season the chicken with Truff hot sauce and Smoke Junkie seasoning.
- Drizzle a bit of oil on the hot griddle.
- Begin cooking the onion and red bell pepper on the griddle until translucent.
- Add the chicken and continue cooking on the hot griddle until just cooked through.
- Add the canned corn to the chicken on the grill and heat through.
- Transfer the chicken to a bowl and turn off the griddle.
- Stir in the crushed corn chips in the chicken mixture.
- Preheat the Traeger Timberline XL to 375*.
- In a bowl, combine the drained rotel with the cream of mushroom soup.
- Briefly warm the cream cheese in the microwave (about 20 seconds).
- Add the cream cheese to the soup mixture.
- Assemble the casserole in a 9×9 pyrex dish.
- Arrange a layer of toastada shells on the bottom of the dish.
- Top with 1/2 of the chicken and 1/2 of the soup mixture.
- Sprinkle generously with shredded cheese.
- Repeat the layers, finishing with shredded cheese.
- Top with sliced jalapenos.
- Bake the casserole in the hot Traeger Timberline grill until bubbly throughout– about 30 minutes.
- Allow to cool briefly before slicing and serving.
- Serve your Traeger grilled King Ranch Chicken Casserole with fresh cilantro and sliced avocado.
Season the chicken before grilling 
Combine the soup, cream cheese and rotel tomatoes 
Top with jalapeño slices before baking
ALTERNATE RECIPES/PRODUCT LINKS
Here are some other recipes to inspire you for more weeknight cooking on the Traeger:
Products used in this cook:
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King Ranch Chicken Casserole on the Traeger
Equipment
- Traeger Flatrock griddle
- Traeger Timberline XL
- Cutting board and knife
- Bowls
- 9×9 grill-proof casserole dish
- Spatulas
Ingredients
- 2 chicken breasts
- 1 Yellow onion
- 1 Red bell pepper
- 1 cup Truff Jalapeno Lime hot sauce
- 1/2 cup Smoke Junkie seasoning
- 1 can ceam of mushroom soup
- 1/2 block cream cheese
- 1 can Rotel
- 1 can canned corn
- 8 crispy tostada shells
- 1 cup corn chips like these BBQ corn chips
- 1 cup shredded cheese
- 1 jalapeno sliced
Instructions
- Preheat your Traeger Flatrock griddle to medium high.
- Chop the chicken breasts into 3/4 inch cubes.
- In a bowl, season the chicken with Truff hot sauce and Smoke Junkie seasoning.
- Drizzle a bit of oil on the hot griddle.
- Begin cooking the onion and red bell pepper on the griddle until translucent.
- Add the chicken and continue cooking on the hot griddle until just cooked through.
- Add the canned corn to the chicken on the grill and heat through.
- Transfer the chicken to a bowl and turn off the griddle.
- Stir in the crushed corn chips in the chicken mixture.
- Preheat the Traeger Timberline XL to 375*.
- In a bowl, combine the drained rotel with the cream of mushroom soup.
- Briefly warm the cream cheese in the microwave (about 20 seconds).
- Add the cream cheese to the soup mixture.
- Assemble the casserole in a 9×9 pyrex dish.
- Arrange a layer of toastada shells on the bottom of the dish.
- Top with 1/2 of the chicken and 1/2 of the soup mixture.
- Sprinkle generously with shredded cheese.
- Repeat the layers, finishing with shredded cheese.
- Top with sliced jalapenos.
- Bake the casserole in the hot Traeger Timberline grill until bubbly throughout– about 30 minutes.
- Allow to cool briefly before slicing and serving.
- Serve your Traeger grilled King Ranch Chicken Casserole with fresh cilantro and sliced avocado.
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