King Ranch Chicken Casserole Oamc
Dive into the ultimate comfort food with this King Ranch Chicken Casserole OAMC, a flavorful Tex-Mex classic that's perfect for busy weeknights or meal prepping aficionados. Loaded with tender shredded chicken, layers of soft corn tortillas, and a creamy blend of soups, diced tomatoes with green chilies, and bold spices like chili powder and cumin, this casserole delivers rich, zesty flavors in every bite. Topped with melty cheddar cheese, it's a crowd-pleaser that's as satisfying as it is simple to prepare. Whether you bake it fresh or freeze it for later as part of your once-a-month cooking routine, this casserole is a time-saving, family-friendly meal designed to impress. With just 20 minutes of prep time and versatile ingredients, it’s an irresistible dish to have on your menu.
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Recipe Information
Ingredients
- 4 cups Cooked chicken (shredded or diced)
- 12 pieces Corn tortillas
- 10.5 oz (1 can) Cream of chicken soup
- 10.5 oz (1 can) Cream of mushroom soup
- 10 oz (1 can) Diced tomatoes with green chilies (e.g., Rotel)
- 1 cup Chicken broth
- 1 medium Onion (chopped)
- 1 medium Green bell pepper (chopped)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Shredded cheddar cheese
- 1 as needed for greasing Cooking spray
Instructions
Preheat your oven to 350°F (175°C). If preparing for OAMC (Once-A-Month Cooking), skip preheating and prepare casseroles for freezing instead.
Lightly spray a 9x13-inch baking dish (or freezer-safe dish) with cooking spray.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, cumin, garlic powder, salt, and black pepper. Mix until smooth.
Heat a skillet over medium heat and cook the chopped onion and green bell pepper until they are softened and translucent (about 5-7 minutes). Add to the soup mixture and stir.
To assemble the casserole, layer half of the corn tortillas on the bottom of the prepared baking dish. Tear the tortillas into halves or quarters if needed to cover the bottom evenly.
Spread half of the shredded chicken over the tortilla layer.
Pour half of the soup mixture over the chicken layer and spread evenly.
Sprinkle 1 1/2 cups of shredded cheddar cheese on top of the soup layer.
Repeat layers with the remaining tortillas, chicken, soup mixture, and cheese.
If preparing immediately, bake in the preheated oven for 30-40 minutes, or until the casserole is heated through and bubbly. Allow to cool for 5-10 minutes before serving.
To freeze (OAMC option), cover the assembled casserole tightly with plastic wrap and aluminum foil. Label it with the date and baking instructions. When ready to use, thaw in the refrigerator overnight and bake at 350°F for 40-50 minutes or until heated through.
Nutrition Facts
Calories |
8741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.3 g | 522% | |
| Saturated Fat | 167.7 g | 838% | |
| Polyunsaturated Fat | 65.5 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 28698 mg | 1248% | |
| Total Carbohydrate | 676.3 g | 246% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 187.9 g | ||
| Protein | 590.0 g | 1180% | |
| Vitamin D | 41.6 mcg | 208% | |
| Calcium | 7408 mg | 570% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 11031 mg | 235% | |
*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.
