King ranch chicken with Mexican-style jicama salad from Magnolia Table, Volume 1: A Collection of Recipes for Gathering (page 207) by Joanna Gaines and Marah Stets

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Notes about this recipe

  • mackenzie051994 on February 25, 2026

    Loved the flavor! Felt very liquidy/ soupy. Probably will slightly reduce the liquid next time

  • karya on November 08, 2024

    We've never had a King Ranch casserole, likely because we've never lived in Texas or the south, so I can't comment on how this is to other King Ranch recipes. However, I make Enchilada/Tortilla casserole quite frequently for a variety of sources, Martha Stewart's being one of most cooked. My husband said this was the best Enchilada casserole I've made. It's easy to make and fairly quick and hands off.

  • anya_sf on October 14, 2021

    Half the recipe mostly filled a 9"x9"x3" pan, but I did use the full can of black beans. This was easier to make than other King ranch casseroles I've tried (no layering), but soupier, although it did set somewhat upon cooling. I subbed shredded Mexican cheese blend for the cheeses (with all those cans, why not?). My family liked it a lot. For the jicama salad, I just had 1 lb jicama, but otherwise made half the recipe, but with 1/4 tsp cayenne. This did not win over the jicama hater in the family, who is also spice-averse - the salad still had a kick. I thought the crunch was a nice counterpoint to the soft casserole, but would use less cayenne next time. We also had grilled zucchini on the side and liked that better.

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