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Creamy Classic King Ranch Chicken Casserole

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A comforting and creamy Tex-Mex casserole featuring shredded chicken, corn tortillas, and a flavorful sauce, perfect for easy family dinners.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken or cooked chicken breast
  • 10–12 corn tortillas, cut into strips or small pieces
  • 1 cup diced green and red bell peppers
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilies (Rotel)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups shredded Mexican blend cheese or sharp cheddar
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1–2 tablespoons olive oil or butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the chicken by shredding about 3 cups of rotisserie chicken or cooked chicken breast.
  3. Heat 1-2 tablespoons olive oil or butter in a skillet over medium heat. Sauté diced onion and bell peppers for 5-7 minutes until softened. Add minced garlic in the last minute and cook briefly.
  4. In a large bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, chili powder, cumin, salt, and pepper. Stir until smooth. Add sautéed vegetables and diced Rotel tomatoes with juices; mix well.
  5. Lightly grease a 9×13-inch baking dish. Spread a thin layer of the sauce mixture on the bottom. Layer one-third of the tortilla strips, half of the shredded chicken, and one-third of the shredded cheese. Repeat layers: sauce, tortillas, remaining chicken, and another third of the cheese. Finish with a final layer of sauce, tortillas, and remaining cheese on top.
  6. Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
  7. Let the casserole rest for about 10 minutes before serving to set.

Notes

If casserole looks too dry before baking, add a splash more chicken broth. Toast tortilla strips briefly in a dry pan before layering to add crunch and prevent sogginess. Cover casserole while baking to prevent drying out; remove foil near end to brown cheese. Can be made ahead and refrigerated before baking; add 5-10 minutes to baking time if baking from cold. Freezes well for up to 2 months.

Nutrition

Keywords: King Ranch casserole, chicken casserole, creamy casserole, Tex-Mex, easy family dinner, comfort food

Find it online: https://flurpchef.com/creamy-classic-king-ranch-chicken-casserole-recipe-easy-for-family-dinner/