Original Rotel King Ranch Chicken
Creamy, cheesy, and packed with bold Tex-Mex flavor, the Original Rotel King Ranch Chicken Casserole is the ultimate comfort food. This recipe layers tender shredded chicken, zesty Rotel tomatoes with green chilies, and a luscious blend of cream of chicken and mushroom soups between soft corn tortillas. Spiced with cumin and chili powder and topped with a generous layer of melty cheddar cheese, this easy-to-make casserole bakes to bubbly perfection in just 30 minutes. Perfect for weeknight dinners or potlucks, this crowd-pleasing dish boasts a hearty, rich flavor in every bite. Serve it warm for a satisfying meal your whole family will love! Keywords: King Ranch Chicken, Rotel casserole, Tex-Mex comfort food, easy chicken dinner, cheesy chicken bake.
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Recipe Information
Ingredients
- 4 cups Cooked chicken (shredded or cubed)
- 1 can (10 oz) Can of Rotel Diced Tomatoes & Green Chilies (drained)
- 1 can (10.5 oz) Cream of chicken soup
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Chicken broth
- 3 cups Cheddar cheese (shredded)
- 2 tablespoons Butter
- 1 medium Yellow onion (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 12 small Corn tortillas
- 1 as needed Cooking spray or oil
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with cooking spray or oil.
In a large skillet, melt the butter over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic, cumin, and chili powder, and cook for an additional minute until fragrant.
Stir in the cream of chicken soup, cream of mushroom soup, Rotel diced tomatoes, and chicken broth. Mix well and let the mixture cook for 2-3 minutes until warmed through. Remove from heat.
Stir 2 cups of the shredded cheddar cheese into the sauce until melted and smooth.
Cut the corn tortillas into quarters.
To assemble the casserole, spread a thin layer of the sauce on the bottom of the prepared dish. Place a layer of tortilla quarters on top of the sauce. Add a layer of shredded chicken, followed by another layer of the sauce. Repeat the layering process (tortillas, chicken, sauce) until all ingredients are used, finishing with a layer of sauce on top.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole tightly with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Allow the casserole to rest for 5-10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
4403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1274 mg | 424% | |
| Sodium | 6012 mg | 261% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 25.6 g | ||
| Protein | 423.1 g | 846% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 3214 mg | 247% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4496 mg | 96% | |
*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.
