Description
Indulge in the comforting flavors of the South with this delicious King Ranch Chicken Casserole. Layers of tender chicken, creamy soups, and gooey cheese are baked to perfection, creating a hearty and satisfying meal for your family.
Ingredients
Scale
For the Casserole:
- 2 tablespoons butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 10 corn tortillas, cut into strips
- Salt and pepper to taste
- Chopped fresh cilantro, optional for garnish
Instructions
- Preheat: Preheat oven to 350°F.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Sauté onion, bell pepper, and garlic until softened.
- Combine Ingredients: Stir in cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, sour cream, chili powder, and cumin. Season with salt and pepper. Add shredded chicken and mix well.
- Layer Casserole: In a 9×13-inch baking dish, layer tortilla strips, chicken mixture, and cheese three times, ending with cheese on top.
- Bake: Bake uncovered for 30-35 minutes until bubbly and golden.
- Rest and Serve: Let rest for 5 minutes before serving. Garnish with cilantro if desired.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Add sliced jalapeños or hot sauce for extra heat.
- Leftovers keep well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 990mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 95mg
