Description
Indulge in the ultimate comfort food with this King Ranch Chicken Casserole recipe. Layers of tender chicken, creamy soups, and gooey cheese meld with zesty Tex-Mex flavors for a dish that’s sure to become a family favorite.
Ingredients
Scale
Main Casserole:
- 2 tablespoons butter
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 2 garlic cloves (minced)
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 12 corn tortillas (cut into quarters)
- ½ cup sour cream (optional)
- chopped fresh cilantro (for garnish)
Instructions
- Preheat oven: Preheat oven to 350°F.
- Sauté vegetables: In a skillet, melt butter and sauté onion, bell pepper, and garlic until softened.
- Add soups and seasonings: Stir in cream of chicken soup, cream of mushroom soup, diced tomatoes, chili powder, cumin, salt, and pepper.
- Combine with chicken: Mix in shredded chicken until heated through.
- Layer casserole: Alternate layers of tortillas, chicken mixture, and cheese in a baking dish.
- Bake: Cover and bake for 25 minutes, then uncover and bake until bubbly and golden.
- Serve: Let cool slightly, then garnish with sour cream and cilantro.
Notes
- This casserole is great for using leftover or rotisserie chicken.
- Customize with flour tortillas or add black beans or jalapeños for extra flair.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
