Delicious King Ranch Chicken Casserole (Print version)
Creamy, cheesy King Ranch chicken casserole layered with corn tortillas, shredded chicken, green chiles, and cheddar.
# Ingredients:
For the casserole
01 -
1 tablespoon neutral oil
02 -
1 medium yellow onion, diced
03 -
1 medium green bell pepper, diced
04 -
3 cups (about 420 g) cooked shredded chicken
05 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
06 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
07 -
1 can (10 oz / 283 g) diced tomatoes with green chiles, lightly drained
08 -
1/2 cup (120 g) sour cream
09 -
1/3 cup (80 ml) low-sodium chicken broth, only if needed
10 -
1 teaspoon chili powder
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon black pepper
15 -
10 small corn tortillas, torn or cut into wide pieces
16 -
2 1/2 cups (280 g) shredded sharp cheddar cheese, divided
For serving
17 -
Chopped cilantro, optional
18 -
Sliced jalapenos, optional
19 -
Lime wedges, optional
20 -
Sour cream, optional
# Instructions:
01 -
Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 -
Warm the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5-7 minutes, until softened and fragrant.
03 -
In a large bowl, stir together the cooked vegetables, shredded chicken, both soups, diced tomatoes with green chiles, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Add a splash of broth only if the mixture is too thick to spread.
04 -
Spread half of the chicken mixture in the prepared dish. Top with half of the tortilla pieces and 1 cup of cheddar. Repeat with the remaining chicken mixture, tortillas, and cheese.
05 -
Cover with foil and bake for 20 minutes, until the center is hot and the sauce starts bubbling around the edges.
06 -
Uncover and bake for 15-20 minutes more, until the cheese is melted and lightly browned. Rest for 10 minutes before serving with cilantro, jalapenos, lime, or sour cream.
# Good to know:
01 -
Use rotisserie chicken or leftover roasted chicken for the fastest prep.
02 -
Let the casserole rest before cutting so the layers hold together.
03 -
Assemble up to 24 hours ahead and refrigerate before baking.