Description
King Ranch Chicken Casserole is a comforting Tex-Mex classic featuring layers of tender chicken, creamy tomato-based sauce with chili spices, melty cheddar cheese, and soft tortillas baked until bubbly and golden. This hearty casserole blends savory and spicy flavors for an easy, crowd-pleasing family meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
Sauce and Seasonings
- 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
Protein and Dairy
- 3 cups cooked chicken, shredded
- 3 cups shredded cheddar cheese
Carbohydrates
- 10 medium tortillas (corn or flour), 4 of them cut in half
Garnish
- 1 tablespoon chopped chives
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 and sauté 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 both cans of condensed soups (cream of mushroom and cream of chicken), the undrained canned diced tomatoes, low-sodium chicken broth, diced green chilies, chili powder, and garlic powder. Stir thoroughly until all ingredients are well incorporated into a creamy, flavorful sauce.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Spread about ½ cup of the sauce evenly on the bottom of the dish. Begin layering by adding half of the shredded cooked chicken, followed by 2 cups of the sauce, then 1 cup of shredded cheddar cheese, and half of the tortillas (placing the whole tortillas evenly). Repeat the layering with the remaining chicken, sauce, cheese, and the tortillas cut in half. Ensure the final layer is topped with the remaining sauce and cheese for a golden, bubbly finish.
- Bake: Place the assembled casserole in the preheated oven. Bake uncovered for 30 to 35 minutes or until the casserole is bubbling around the edges and the cheese on top has melted and turned a golden brown color.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with 1 tablespoon of chopped chives for a fresh, herbal note. Serve hot and enjoy your comforting King Ranch Chicken Casserole.
Notes
- Use either corn or flour tortillas based on preference; both work well in this dish.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- For a spicier version, add extra diced green chilies or a dash of cayenne pepper to the sauce.
- This recipe can be made ahead of time and assembled the night before; just cover and refrigerate, then bake when ready.
- Low-sodium chicken broth helps control the overall saltiness of the dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
