Description
This King Ranch Chicken Casserole is a classic Tex-Mex dish that’s perfect for a hearty and satisfying meal. Layers of tortillas, chicken, a creamy sauce, and cheese are baked together to create a comforting and flavorful casserole.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2/3 cup low-sodium chicken broth
- 1 (4 ounce) can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 3 cups cooked chicken, shredded
- 3 cups shredded cheddar cheese
- 10 medium tortillas (corn or flour), 4 of them cut in half
- 1 tablespoon chopped chives, for garnish
Instructions
- Preheat and Sauté: Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium-high heat. Sauté onion and bell pepper until softened.
- Make Sauce: In a large bowl, combine the sautéed vegetables, condensed soups, diced tomatoes, chicken broth, green chilies, chili powder, and garlic powder. Stir until well combined.
- Assemble Casserole: Spread ½ cup of the sauce in the bottom of a 9×13 inch baking dish. Layer half of the chicken, 2 cups of sauce, 1 cup of cheese, and half of the tortillas. Repeat layers, ending with sauce and cheese on top.
- Bake: Bake for 30-35 minutes, or until bubbly and golden brown.
- Serve: Garnish with chopped chives and serve hot.
Notes
- Storage: Store leftovers in the refrigerator for 3-4 days or freeze for longer storage.
- Reheating: Reheat in the microwave or in a preheated oven at 350°F until warmed through.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 1000mg
- Sodium: 25g
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
