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King Ranch Chicken Casserole Recipe

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4.4 from 7 reviews

This classic King Ranch Chicken casserole is a comforting Tex-Mex dish made with layers of shredded rotisserie chicken, sautéed peppers and onions, creamy soups, diced tomatoes with green chilies, and melted sharp cheddar and Monterey Jack cheeses, all layered with torn corn tortillas and baked to golden, bubbly perfection. It's perfect for a hearty family meal and serves 8.

Ingredients

Main Ingredients

  • 1 tbsp canola or vegetable oil, plus more for greasing the baking dish
  • 1 large white or yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel)
  • 1/2 cup chicken broth
  • 1 whole roasted chicken (such as rotisserie), cooled and torn into chunks (about 4 cups)
  • 16 corn tortillas, torn into pieces
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
  • 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with oil to prevent sticking.
  2. Sauté Vegetables and Spices: In a large Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the finely chopped onion, red bell pepper, yellow bell pepper, jalapeño, chili powder, ground cumin, kosher salt, and black pepper. Cook, stirring occasionally, until the vegetables are tender and slightly golden, about 5 to 7 minutes.
  3. Make the Sauce: Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth into the vegetables. Bring the mixture to a gentle simmer. Reserve about 1/2 cup of this sauce separately, then remove the pot from heat and fold in the torn roasted chicken chunks thoroughly.
  4. Layer the Casserole: Spread the reserved 1/2 cup sauce evenly on the bottom of the prepared baking dish. Arrange half of the torn tortillas over the sauce. Spoon half of the chicken and sauce mixture on top of the tortillas. Sprinkle half of the shredded sharp cheddar and half of the Monterey Jack cheese over the chicken mixture. Repeat these layers: tortillas, chicken mixture, and cheeses to form a second layer.
  5. Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
  6. Finish Baking Uncovered: Remove the foil and continue baking until the casserole is bubbly and the cheese is golden and slightly browned, about 15 to 20 more minutes.
  7. Rest and Serve: Let the casserole sit for 5 minutes after baking to allow it to settle before serving warm.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for ease and enhanced flavor.
  • If you prefer a spicier casserole, leave some jalapeño seeds in or add extra chili powder.
  • To make cleanup easier, line the baking dish with foil before greasing.
  • This dish can be prepared a day in advance and baked just before serving.
  • If corn tortillas are not available, flour tortillas can be used but will alter the texture slightly.

Find it online: https://dishcooks.com/king-ranch-chicken-casserole-recipe/