King Ranch Chicken Casserole
This classic southern dish is a hearty casserole made with tender chicken, creamy sauces, and layers of cheese and tortillas, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 10 pieces corn tortillas, cut into strips For a gluten-free option, use gluten-free tortillas.
- 1 cup diced green bell pepper
- 1 cup diced onion
- 2 cups shredded cheddar cheese Consider using pepper jack for a spicier flavor.
- 1 can cream of mushroom soup Can substitute with Greek yogurt for a lighter version.
- 1 can cream of chicken soup Can substitute with a lower-fat cream alternative.
- 1 can diced tomatoes with green chiles
- 1/2 cup milk
- 1 tablespoon taco seasoning Add more for extra spice.
- to taste Salt and pepper
- to taste Fresh cilantro for garnish Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the diced bell pepper and onion until they soften, about 5 minutes.
- In a mixing bowl, combine the cooked shredded chicken, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chiles, milk, taco seasoning, salt, and pepper. Stir until well combined.
Assembly
- In a greased 9x13-inch baking dish, layer half of the tortilla strips at the bottom.
- Spread half of the chicken mixture over the tortilla strips, then sprinkle with a third of the cheddar cheese.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and finally, top with the remaining cheese.
Baking
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before garnishing with fresh cilantro, if desired.
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Notes
For variations, try adding beans or extra vegetables for a vegetarian option. Store leftovers in the refrigerator for up to three to four days or freeze for up to three months.