King Ranch Chicken Casserole
Creamy, cheesy, and incredibly comforting family dinner.Tender shredded chicken is layered with corn tortillas and vegetables.A rich creamy sauce brings all the ingredients together.Melted cheese creates a golden, bubbling topping.Perfect for weeknight dinners, potlucks, and family gatherings.Easy to prepare ahead and delicious as leftovers.
Ingredients
For the Chicken Filling
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Sauce
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup chicken broth
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
For Layering
- 12–14 corn tortillas, cut or torn into pieces
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded Mexican cheese blend, optional
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish with cooking spray, butter, or a small amount of olive oil.
Sauté the Vegetables
- Heat olive oil or butter in a large skillet over medium heat.Add the diced onion and bell peppers. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30–60 seconds.
Season the Chicken Mixture
- Add the shredded chicken to the skillet.Stir in the chili powder, cumin, smoked paprika, salt, and black pepper.Add the diced tomatoes with green chilies and stir well. Cook for approximately 3–4 minutes so the flavors can combine.Remove the skillet from the heat.
Make the Creamy Sauce
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, and sour cream.Add garlic powder, onion powder, chili powder, and black pepper.Whisk until smooth and creamy.
Start the First Layer
- Spread a small amount of the creamy sauce across the bottom of the prepared baking dish.Arrange a layer of torn corn tortillas over the sauce.The tortillas do not need to completely cover every small gap.
Bake the Casserole
- Cover the baking dish loosely with aluminum foil.Bake for 20 minutes.Remove the foil and continue baking for another 12–15 minutes, or until the cheese is melted, bubbling, and lightly golden.
Rest Before Serving
- Remove the casserole from the oven and let it rest for approximately 10 minutes.This allows the layers to settle and makes the casserole easier to slice and serve.Garnish with fresh cilantro if desired.
Notes
- Chicken: Rotisserie chicken, leftover roasted chicken, or poached chicken can all be used.
- Tortillas: Corn tortillas provide the classic texture, but flour tortillas can be substituted.
- Cheese: Cheddar and Monterey Jack create a flavorful, creamy topping.
- Soup: The canned soups provide the characteristic creamy consistency of this casserole.
- Spice: Adjust the green chilies and chili powder according to your preferred heat level.
- Resting: Allowing the casserole to rest before serving helps the layers hold together.
- Consistency: If your chicken mixture is very wet, drain some of the excess liquid before layering.
- Storage: Refrigerate leftovers in a covered container for up to 3–4 days.