King Ranch Chicken Casserole
Indulge in the bold flavors and comforting layers of King Ranch Chicken Casserole, a classic Tex-Mex delight that’s perfect for family dinners, potlucks, or meal prepping. This hearty casserole combines tender shredded chicken, cheesy goodness from Cheddar and Monterey Jack, and the zesty kick of diced tomatoes with green chilies, all nestled between layers of soft corn tortillas. A rich and creamy sauce—made from a blend of sautéed onions, green bell peppers, cream soups, and Mexican-inspired spices—ties it all together for a dish that’s both satisfying and unforgettable. Ready in under an hour, this crowd-pleaser is baked to golden, bubbly perfection and pairs beautifully with a fresh green salad or rice. Perfectly seasoned, irresistibly cheesy, and endlessly comforting, King Ranch Chicken Casserole is sure to become a dinnertime favorite in your home!
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Recipe Information
Ingredients
- 4 cups Cooked chicken, shredded
- 12 whole Corn tortillas
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 tablespoons Butter
- 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 (Rotel)
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet, melt butter over medium heat and sauté the diced onion and green bell pepper until softened, about 5 minutes.
Add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, garlic powder, salt, and black pepper. Stir well and simmer for 3-5 minutes until the mixture is smooth and heated through. Remove from heat.
Spread a small amount of the sauce on the bottom of a 9x13-inch casserole dish to prevent sticking.
Cut the corn tortillas into quarters. Layer one-third of the tortilla pieces evenly over the bottom of the dish.
Add one-third of the shredded chicken over the tortillas, followed by one-third of the sauce, and then one-third of the shredded cheese (combine the Cheddar and Monterey Jack for even distribution).
Repeat the layers two more times: tortillas, chicken, sauce, and cheese, ending with a generous layer of cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
Allow the casserole to rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 419 mg | 32% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
