Description
This Easy King Ranch Chicken Casserole is a comforting Tex-Mex classic perfect for a satisfying family dinner. Layers of tender shredded chicken, creamy soups, diced tomatoes with green chilies, and shredded cheese are baked with torn corn tortillas to create a rich, flavorful, and hearty casserole that’s quick to prepare and always a crowd-pleaser.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 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 sour cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
Assembly Ingredients
- 2 cups shredded cheddar cheese
- 10 small corn tortillas, torn into pieces
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and green bell pepper and cook for 5 to 6 minutes, stirring occasionally, until they have softened. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance. Remove the skillet from heat.
- Mix Filling: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, sour cream, chili powder, cumin, salt, and black pepper until the mixture is smooth. Fold in the cooked vegetables and the shredded chicken until well combined.
- Assemble Casserole: Grease a 9×13-inch baking dish with butter or cooking spray. Start by layering one-third of the torn corn tortillas evenly across the bottom. Top with one-third of the chicken mixture, followed by one-third of the shredded cheddar cheese. Repeat this layering process two more times, finishing with the cheese on top.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the casserole is bubbly and the cheese on top is golden and slightly crisped.
- Rest and Serve: Allow the casserole to rest for 5 to 10 minutes after removing it from the oven. This helps it set for easier serving. Garnish with chopped fresh cilantro if desired before serving.
Notes
- You can use a rotisserie chicken for a quick shortcut to save time on cooking and shredding chicken.
- For extra heat, add sliced jalapeños to the filling mixture.
- Substitute cheddar cheese with a Mexican cheese blend for a different flavor profile.
- This casserole freezes well. Assemble it, then freeze before baking for a convenient make-ahead meal.
