Here’s a tried-and-true version that’s delicious and easy to put together 👇
🐔 King Ranch Chicken Casserole
Ingredients
(Serves 6–8)
-
3 cups cooked chicken, shredded (rotisserie works great!)
-
2 tbsp butter or oil
-
1 medium onion, chopped
-
1 green bell pepper, chopped
-
2 cloves garlic, minced
-
1 can (10 oz) cream of chicken soup
-
1 can (10 oz) cream of mushroom soup
-
1 can (10 oz) diced tomatoes with green chiles (like Rotel)
-
1 tsp chili powder
-
½ tsp cumin
-
Salt and pepper, to taste
-
2 cups shredded cheddar or Mexican-blend cheese
-
8–10 corn tortillas, torn or cut into quarters
-
Fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat oven
-
Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook the vegetables
-
In a large skillet, melt butter over medium heat.
-
Add onions and bell pepper; sauté until soft, about 5 minutes.
-
Add garlic and cook 30 seconds more.
3. Make the creamy sauce
-
Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with chiles, chili powder, cumin, salt, and pepper.
-
Add shredded chicken and mix well.
4. Layer the casserole
-
Spread a thin layer of the chicken mixture on the bottom of the baking dish.
-
Add a layer of tortillas, then sprinkle with cheese.
-
Repeat layers (sauce → tortillas → cheese) until all ingredients are used, finishing with cheese on top.
5. Bake
-
Bake 30–35 minutes, or until bubbly and golden brown on top.
-
Let sit for 5–10 minutes before serving.
6. Serve
-
Garnish with chopped cilantro or parsley.
-
Serve with Spanish rice, refried beans, or a simple green salad.
💡 Tips
-
You can swap corn tortillas for tortilla chips for a crunchier texture.
-
Add a splash of chicken broth if you like it saucier.
-
Pepper Jack cheese adds a nice spicy kick.
-
Great for meal prep — it freezes and reheats beautifully!
Would you like me to share a “Tex-Mex deluxe” version with added chorizo, black beans, and roasted corn for even bolder flavor? 🌽🔥
