King Ranch Chicken Casserole
This creamy, cheesy, Tex-Mex-inspired casserole is a crowd-pleaser! Packed with layers of tender chicken, corn tortillas, and a rich, flavorful sauce, it’s comfort food at its best.
Ingredients
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3 cups cooked chicken (shredded or diced, rotisserie chicken works great)
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10-12 corn tortillas, cut into strips or quarters
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1 (10.5 oz) can cream of chicken soup
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1 (10.5 oz) can cream of mushroom soup
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1 (10 oz) can diced tomatoes with green chiles (Rotel)
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1 cup chicken broth
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1 medium onion, diced
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1 bell pepper, diced (optional)
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2 cups shredded cheddar cheese (or a mix of cheddar & Monterey Jack)
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1 tsp chili powder
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1 tsp cumin
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½ tsp garlic powder
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Salt & pepper to taste
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2 tbsp butter or oil
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Sauté veggies – In a skillet, heat butter/oil over medium heat. Cook onion and bell pepper until softened (about 5 minutes).
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Make the sauce – In a large bowl, mix cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Stir in the cooked onions and peppers.
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Layer the casserole – Spread a thin layer of sauce on the bottom of the baking dish. Add a layer of tortilla strips, followed by shredded chicken, sauce, and cheese. Repeat layers, ending with cheese on top.
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Bake – Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden.
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Rest & serve – Let sit for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado if desired.
Tips & Variations
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Spice it up: Add jalapeños or extra chili powder for heat.
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Tortilla swap: Flour tortillas can be used but will be softer.
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Make ahead: Assemble the casserole a day ahead and refrigerate before baking.
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Freezer-friendly: Bake, cool, then freeze for up to 3 months. Reheat at 350°F until warmed through.
Enjoy this hearty, cheesy, Tex-Mex classic! Perfect for potlucks, weeknight dinners, or meal prep. 😊🍽️