King Ranch Chicken Casserole
Creamy, comforting, and loaded with Tex-Mex flavor, this King Ranch Chicken Casserole is a family favorite that combines tender chicken, tortillas, and gooey cheddar.
Servings: 6 servings
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
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, undrained
- 1 cup chicken broth
- 2 tablespoons sour cream, room temperature
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chipotle chile powder
- 1 cooked chicken (about 3–4 cups) shredded or cubed
- 8 oz shredded cheddar cheese (about 2 cups)
- 10 corn tortillas cut into quarters
Instructions
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced white onion, diced red bell pepper, and diced green bell pepper. Sauté for about 2 minutes until softened but still bright.
- In a large mixing bowl, combine the sautéed vegetables with the condensed cream of mushroom soup, condensed cream of chicken soup, undrained diced tomatoes with green chile peppers, 1 cup chicken broth, 2 tablespoons sour cream, 2 teaspoons ground cumin, 1 teaspoon ancho chile powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon chipotle chile powder. Stir until the mixture is smooth and well combined.
- Grease a 9×13-inch baking dish lightly with oil or nonstick spray. Spread a few tablespoons of the sauce in the bottom of the dish to prevent sticking.
- Layer half of the shredded or cubed cooked chicken over the sauce. Spoon about half of the remaining sauce evenly over the chicken. Sprinkle with 1/3 of the shredded cheddar cheese.
- Scatter half of the quartered corn tortillas over the cheese layer.
- Add the remaining chicken, pour most of the remaining sauce over it, and sprinkle another 1/3 of the cheese on top.
- Finish with the remaining tortillas, spread the last of the sauce evenly across the top, and sprinkle the final 1/3 of cheese to cover.
- Bake in the preheated oven for 40 minutes until the casserole is bubbling and heated through. For a golden, slightly crisp cheese finish, broil for 2–3 minutes, watching closely so it doesn’t burn.
- Remove from oven and let the casserole cool slightly (5–10 minutes) before serving. Garnish with chopped cilantro, sliced avocado, green onions, or a dollop of sour cream as desired.
Notes
Use rotisserie chicken for an easier shortcut. If making ahead, assemble and refrigerate (covered) up to 24 hours before baking.