Description
King Ranch Chicken Casserole is a creamy, cheesy Tex-Mex comfort dish made with shredded chicken, tortillas, tomatoes with green chilies, and a rich, flavorful sauce baked to bubbly perfection.
Ingredients
- 3 cups cooked shredded chicken
- 10 corn tortillas, cut into strips
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat oil in a skillet over medium heat. Sauté onion and green bell pepper until softened.
- Stir in cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, garlic powder, cumin, salt, and pepper. Simmer for 5 minutes.
- Layer one-third of the tortilla strips in the prepared baking dish.
- Top with one-third of the shredded chicken, one-third of the soup mixture, and one-third of the cheeses.
- Repeat layers two more times, ending with cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 10-15 minutes, until cheese is melted and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Rotisserie chicken works great for convenience.
- Flour tortillas can be substituted, but corn tortillas provide more authentic texture.
- For extra spice, add diced jalapeños.
- Casserole can be assembled ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
