King Ranch Chicken Casserole
A comforting Tex-Mex casserole featuring layers of chicken, creamy sauces, and savory spices, baked until bubbly and golden.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded Use leftover rotisserie chicken for added flavor.
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can diced tomatoes with green chilies Adjust spice level with mild or hot tomatoes.
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon chili powder Adjust according to your taste preference.
- 2 cups shredded cheese (cheddar or Mexican blend) A mix of sharp cheddar and Monterey Jack recommended.
- 12 pieces corn tortillas, cut into fourths
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 cloves garlic, minced
- to taste Salt and pepper
- as needed splash Olive oil for sautéing
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, add a splash of olive oil.
- Sauté the chopped onion and bell pepper until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the cooked chicken, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, and sour cream. Stir until well mixed.
- Season with chili powder, salt, and pepper, adjusting to your taste.
Assembly and Baking
- In a greased 9×13-inch baking dish, layer the ingredients.
- Start with a layer of tortilla pieces, followed by half of the chicken mixture, and one cup of cheese. Repeat these layers ending with the tortilla on top.
- Sprinkle the remaining cheese over everything.
- Pour the chicken broth evenly over the casserole.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until cheese is bubbly and golden brown.
- Let it cool slightly before serving.
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Notes
Pair with simple side dishes like a fresh green salad, seasoned rice, or cornbread. For added flavor, consider garnishing with fresh cilantro, sliced green onions, or sour cream. Allow the casserole to rest for 10 minutes after baking for easier serving.