King Ranch Chicken Casserole
Bold, cheesy, and layered with irresistible Tex-Mex flavors, this King Ranch Chicken Casserole is a crowd-pleasing classic you’ll come back to again and again.
Servings: 8 servings
Calories: 420kcal
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chile peppers such as RO*TEL®
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chipotle chile powder
- 1 cooked chicken shredded or cubed
- 8 oz shredded cheddar cheese
- 10 pieces corn tortillas, cut into quarters
Instructions
- Preheat oven to 350°F (175°C).
- Heat oil in a skillet and sauté diced onion and both bell peppers for 2 minutes until softened.
- In a large bowl, mix the sautéed vegetables with cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, and all spices. Stir until well combined.
- Grease a 9x13-inch baking dish and spread a few tablespoons of the sauce in the bottom.
- Layer half the chicken, then half the sauce, then 1/3 of the cheese.
- Top with half the tortillas, then remaining chicken, most of the remaining sauce, and another 1/3 of the cheese.
- Add remaining tortillas, spread the last of the sauce, and sprinkle remaining cheese on top.
- Bake for 40 minutes until bubbling. Broil for 2–3 minutes to brown the cheese on top.
- Let cool slightly before serving. Garnish as desired.
Notes
Use rotisserie chicken to save time. Corn tortillas hold up best in casseroles. Adjust chili powder to taste for desired spice level. Can be assembled ahead of time and baked when ready.
Nutrition
Calories: 420kcal | Fat: 25g