Description
King ranch chicken casserole blends Texan comfort with creamy, zesty layers of tortillas, chicken, and cheese. Hearty ingredients create a satisfying meal that connects you to southwestern culinary traditions.
Ingredients
Scale
Protein:
- 3 cups shredded cooked chicken
- 4 cups shredded cheddar cheese
Vegetables and Aromatics:
- 1 medium onion, small diced
- 1 medium green bell pepper, small diced
- 1 medium red bell pepper, small diced
- 14.5 ounces (411 grams) petite diced tomatoes (do not drain)
- 4 ounces (113 grams) chopped green chiles (do not drain)
Seasoning and Sauce:
- 2 tablespoons salted butter
- 10.5 ounces (298 grams) cream of chicken soup
- 10.5 ounces (298 grams) cream of mushroom soup
- 1/2 cup (120 milliliters) chicken stock (or broth)
- 1/2 cup (120 milliliters) sour cream
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 12 (5-inch) white corn tortillas, cut into 6ths
- Fresh chopped cilantro, for garnish (optional)
Instructions
- Prepare the oven by heating to 350°F and coating a 9×13-inch baking dish with cooking spray.
- In a large skillet, melt butter over medium heat and sauté onions and bell peppers until they become tender and slightly translucent, approximately 10 minutes.
- Create a robust sauce by whisking together diced tomatoes, cream soups, green chiles, chicken stock, sour cream, and spices until thoroughly blended.
- Incorporate the sautéed vegetables into the sauce mixture, stirring until evenly distributed.
- Spread a thin layer of sauce on the bottom of the prepared baking dish to prevent sticking.
- Layer half of the shredded chicken across the sauce, then cover with another portion of sauce and sprinkle one-third of the cheddar cheese.
- Arrange the first batch of tortilla pieces over the cheese layer, creating an even coverage.
- Add the remaining chicken, followed by another third of the cheese.
- Complete the layering with the second set of tortilla pieces.
- Pour the remaining sauce evenly across the top of the casserole.
- Generously sprinkle the final third of cheese over the entire dish.
- Bake for 35-40 minutes until the edges are bubbling and the cheese develops a light golden hue.
- Allow the casserole to rest for 10 minutes, then garnish with fresh cilantro before serving.
Notes
- Customize Heat Levels by adjusting the amount of green chiles or adding jalapeños for extra spice lovers who want a kick.
- Swap Proteins easily by using turkey, shredded beef, or plant-based chicken alternatives to keep the casserole versatile for different dietary needs.
- Reduce Sodium by selecting low-sodium cream soups and using homemade chicken stock, which helps control salt content without compromising flavor.
- Make Ahead friendly dish can be assembled completely, covered, and refrigerated up to 24 hours before baking, making meal prep super convenient for busy families.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg