Description
Creamy, cheesy layers of Tex-Mex goodness that’s perfect for any occasion. This King Ranch Chicken casserole will have everyone fighting for seconds.
Ingredients
Scale
- 3 cups cooked chicken, shredded (about 1½ pounds of boneless chicken breasts)
- 12 corn tortillas (6-inch size), cut into quarters
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles (like Ro-Tel), undrained
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups shredded cheddar cheese, divided (about 12 oz)
- ¼ cup fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Heat vegetable oil in a large skillet over medium heat. Add onion and bell peppers, sautéing until softened, about 5-6 minutes.
- Reduce heat to medium-low and add both soups, tomatoes with chiles, chicken broth, and all seasonings. Stir until well combined and simmer for 5 minutes.
- Fold shredded chicken into the sauce mixture, ensuring it’s evenly coated.
- Lightly toast the corn tortilla quarters in a dry skillet if desired.
- Arrange one-third of the tortilla quarters in the bottom of your prepared baking dish. Top with one-third of the chicken mixture and 1 cup of cheese.
- Repeat layering process twice more, finishing with remaining cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and beginning to brown.
- Let casserole rest for 10 minutes before serving. Garnish with fresh cilantro if desired.