Description
This King Ranch Chicken Casserole is a comforting, layered Tex-Mex dish featuring shredded chicken, sautéed vegetables, creamy soups, diced tomatoes, and chilies, all baked with tender tortillas and melted cheddar cheese. It’s perfect for family dinners or entertaining, delivering rich, savory flavors with a bit of a spicy kick.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon chopped chives, for garnish
Proteins and Dairy
- 3 cups cooked chicken, shredded
- 3 cups shredded cheddar cheese
Other Ingredients
- 1 tablespoon olive oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- ⅔ cup low-sodium chicken broth
- 1 (4 ounce) can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 10 medium tortillas (corn or flour), 4 of them cut in half
Instructions
- Preheat and Sauté: Preheat your oven to 375°F (190°C). In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and red bell pepper, sautéing them until they are softened and fragrant, about 5-7 minutes.
- Make Sauce: In a large mixing bowl, combine the sautéed onion and bell pepper with the condensed cream of mushroom soup, cream of chicken soup, undrained diced tomatoes, low-sodium chicken broth, diced green chilies, chili powder, and garlic powder. Stir well until all the ingredients are fully incorporated into a smooth sauce.
- Assemble Casserole: Spread ½ cup of the prepared sauce evenly over the bottom of a 9×13 inch baking dish. Layer half of the shredded cooked chicken on top, followed by 2 cups of the sauce, then 1 cup of shredded cheddar cheese, and half of the tortillas (whole). Repeat the layering process with the remaining chicken, sauce, cheese, and tortillas (include the 4 tortillas cut in half to fill gaps or cover edges). Ensure the top layer ends with sauce and cheese evenly spread.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Bake until the casserole is bubbly throughout and the cheese on top is melted and golden brown.
- Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with the chopped chives and serve hot for a delicious and hearty meal.
Notes
- Use low-sodium chicken broth to control salt levels in the casserole.
- Shredded rotisserie chicken is a convenient shortcut for cooked chicken.
- Tortillas can be either corn or flour based on preference; flour tortillas will yield a softer texture.
- If you prefer more heat, add extra diced green chilies or a pinch of cayenne pepper.
- This casserole can be made ahead and refrigerated; just add an extra 5-10 minutes to the baking time if baking cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
