Name: Chicken Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: American
Ingredients: 2 tablespoons salted butter.; 1 medium onion, small diced.; 1 medium green bell pepper, small diced.; 1 medium red bell pepper, small diced.; 14.5 ounce can petite diced tomatoes (do not drain).; 10.5 ounce can cream of chicken soup.; 10.5 ounce can cream of mushroom soup.; 4 ounce can chopped green chiles (do not drain).; ½ cup chicken stock (or broth).; ½ cup sour cream.; 1 teaspoon chili powder.; 1 teaspoon garlic powder.; 1 teaspoon ground cumin.; 1 teaspoon onion powder.; 3 cups shredded cooked chicken.; 4 cups shredded cheddar cheese.; 12 (5-inch) white corn tortillas, cut into 6ths.; Fresh chopped cilantro, for garnish (optional).

Discover a hearty and comforting dish with this King Ranch Chicken Casserole recipe. Layers of shredded chicken, bell peppers, and a creamy sauce are combined with cheddar cheese and corn tortillas for a deliciously rich meal. Perfect for family dinners, this casserole is easy to prepare and sure to be a hit. Serve it hot from the oven, garnished with fresh cilantro, and pair it with a side salad or steamed vegetables for a complete meal. Leftovers can be stored in the refrigerator and reheated for a quick and tasty lunch or dinner.

King Ranch Chicken Casserole is a hearty and comforting dish that brings together the flavors of Tex-Mex cuisine in a warm, cheesy bake. This recipe is perfect for family dinners or gatherings, offering a delicious blend of chicken, vegetables, and spices. Let's dive into the ingredients needed to create this mouthwatering casserole.

INGREDIENTS

Salted Butter: Used for sautéing the vegetables, adding a rich flavor to the base of the casserole. You’ll need 2 tablespoons.
Onion: A medium onion, small diced, provides a sweet and savory base. It blends well with the other vegetables.
Green Bell Pepper: Adds a mild, slightly sweet flavor. Dice a medium green bell pepper for an even distribution.
Red Bell Pepper: Adds a sweeter, more vibrant flavor. Use a medium red bell pepper, small diced.
Petite Diced Tomatoes: A 14.5-ounce can, undrained, adds a juicy, tangy component to the sauce.
Cream of Chicken Soup: A 10.5-ounce can provides a creamy, rich texture to the casserole.
Cream of Mushroom Soup: Another 10.5-ounce can, adding depth and umami flavor.
Chopped Green Chiles: A 4-ounce can, undrained, adds a mild heat and tangy flavor.
Chicken Stock: Half a cup of chicken stock or broth enhances the savory flavor and helps create a smooth sauce.
Sour Cream: Half a cup adds creaminess and a slight tang to the casserole.
Chili Powder: One teaspoon adds a smoky, spicy kick, characteristic of Tex-Mex cuisine.
Garlic Powder: One teaspoon enhances the overall flavor with a subtle garlic taste.
Ground Cumin: One teaspoon of cumin adds warmth and earthiness to the dish.
Onion Powder: One teaspoon complements the fresh onion with an extra layer of flavor.
Shredded Cooked Chicken: Three cups of shredded cooked chicken make the casserole hearty and filling. Use rotisserie chicken for convenience.
Shredded Cheddar Cheese: Four cups of shredded cheddar cheese provide the cheesy goodness that makes this casserole so comforting.
White Corn Tortillas: Twelve (5-inch) tortillas, cut into sixths, create the layers in the casserole.
Fresh Chopped Cilantro: Optional, for garnish, adds a fresh, herbaceous note to the finished dish.

INSTRUCTIONS

Step 1:: Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
Step 2:: In a large skillet over medium heat, add the butter. Once melted, add the diced onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, until softened, about 10 minutes.
Step 3:: While the vegetables are cooking, prepare the sauce. In a large bowl, combine the petite diced tomatoes (with their juice), cream of chicken soup, cream of mushroom soup, chopped green chiles (with their juice), chicken stock, sour cream, chili powder, garlic powder, ground cumin, and onion powder. Stir until well mixed.
Step 4:: Add the cooked vegetables to the sauce mixture and stir everything together until evenly combined.
Step 5:: Spread about ½ cup of the sauce mixture evenly over the bottom of the prepared baking dish.
Step 6:: Layer half of the shredded chicken over the sauce in the baking dish. Spread half of the remaining sauce over the chicken, followed by one-third of the shredded cheddar cheese.
Step 7:: Lay out half of the cut tortillas over the cheese layer.
Step 8:: Repeat the layers: add the remaining chicken, another third of the cheese, and the rest of the tortillas.
Step 9:: Spread the remaining sauce over the top layer of tortillas. Top with the remaining one-third of shredded cheddar cheese.
Step 10:: Bake the casserole in the preheated oven for 35-40 minutes, or until it is bubbly around the edges and the cheese is lightly browned.
Step 11:: Remove the casserole from the oven and let it set for 10 minutes before garnishing with fresh chopped cilantro, if desired, and serving.

Serving and Storage Tips

Serve this King Ranch Chicken Casserole hot, straight from the oven. It pairs wonderfully with a simple side salad or steamed vegetables. Garnish with freshly chopped cilantro for an added burst of flavor and color. If you have leftovers, let the casserole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply place portions in the microwave or warm them in a preheated oven until heated through.

Helpful Notes

For a spicier version, add some chopped jalapeños or a dash of hot sauce to the sauce mixture. If you prefer a milder dish, use mild green chiles instead. You can also swap out the cheddar cheese for a different type of cheese, such as Monterey Jack or a Mexican blend. If you're short on time, use pre-cooked rotisserie chicken to make the preparation even quicker.

Tips from well-known chefs

Chef Bobby Flay recommends using freshly grated cheese for the best melting and flavor.

Chef Ree Drummond suggests layering the tortillas so they cover the entire dish, creating a lasagna-like texture.

Chef Rachael Ray advises letting the casserole sit for at least 10 minutes before serving to allow it to set properly and make it easier to slice and serve.