Description
King ranch chicken casserole brings hearty Texan comfort to dinner tables with layers of tortillas, chicken, and creamy sauce. Cheese-topped and baked until golden, this dish promises a satisfying meal that delights with rich southwestern flavors you’ll crave again.
Ingredients
Scale
- 1 whole roasted chicken (rotisserie), cooled and shredded
- 1.5 cups sharp cheddar cheese, grated
- 1.5 cups monterey jack cheese, grated
- 2 cups chicken broth
- 16 corn tortillas, torn into pieces
- 1 (10.5 oz / 298 g) can cream of chicken soup
- 1 (10.5 oz / 298 g) can cream of mushroom soup
- 1 (10 oz / 283 g) can diced tomatoes with chiles (rotel)
- 1 large white/yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 1 yellow bell pepper, seeded and finely diced
- 1 jalapeno, finely diced
- 2 tbsps chili powder
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- butter, for greasing baking dish
Instructions
- Preheat Preparation: Configure the oven to 350°F (177°C) and generously butter a 9-by-13-inch baking dish to prevent adherence.
- Sauce Creation: Whisk cream of chicken soup, cream of mushroom soup, diced tomatoes with chiles, chili powder, cumin, salt, pepper, and chicken broth in a large mixing bowl until thoroughly integrated.
- Initial Layering: Construct the base by spreading torn tortillas across the baking dish, followed by an even distribution of shredded chicken, diced onions, red and yellow bell peppers, and jalapeños.
- Cheese Infusion: Generously sprinkle Cheddar and Monterey Jack cheeses over the vegetable-chicken layer, then pour half of the prepared soup mixture to ensure comprehensive coverage.
- Final Assembly: Repeat the layering process with remaining tortillas, chicken, vegetables, cheese, and soup mixture, creating a robust and flavorful casserole structure.
- Baking Process: Cover the casserole with aluminum foil and bake for 45 minutes, then remove the foil and continue baking for an additional 15 minutes until the surface becomes golden and cheese melts completely.
- Serving Technique: Allow the casserole to rest for 5-10 minutes after removing from the oven, enabling the layers to set and facilitating easier portioning.
Notes
- Prep Ahead Strategy: Assemble the casserole up to 24 hours in advance and refrigerate, which intensifies flavors and saves time during busy weeknights.
- Cheese Melting Tip: Use freshly shredded cheese instead of pre-packaged for superior melting and richer texture that elevates the entire dish.
- Spice Level Control: Adjust jalapeño quantity based on heat preference – remove seeds for milder taste or add more for extra kick.
- Make-Ahead Freezing Option: Wrap tightly in plastic and freeze unbaked for up to 3 months, thawing overnight in refrigerator before baking as directed.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 1100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg