Description
Indulge in the comforting flavors of the Tex-Mex with this delicious King Ranch Chicken Casserole. Layers of shredded chicken, creamy soups, diced tomatoes with green chiles, and gooey cheese, all baked to perfection between corn tortillas. A family-favorite easy dinner!
Ingredients
Scale
For the Casserole:
- 3 cups cooked chicken, shredded
- 2 tablespoons butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 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 chiles (like Rotel)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 12 corn tortillas, torn into pieces
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Sauté Veggies: In a skillet, melt butter and sauté onion and bell pepper until softened. Add garlic and cook for an additional minute.
- Mix Ingredients: Stir in cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, chili powder, cumin, salt, pepper, and shredded chicken. Combine well and remove from heat.
- Layer Casserole: In the prepared dish, layer tortillas, chicken mixture, and cheese three times, ending with cheese on top.
- Bake: Bake uncovered for 30–35 minutes until bubbly and golden. Rest for 5–10 minutes before serving. Garnish with cilantro if desired.
Notes
- For a shortcut, use rotisserie chicken.
- This casserole freezes well—assemble, cover tightly, and freeze before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg
