KING RANCH CHICKEN CASSEROLE

 

About This Recipe

King Ranch Chicken Casserole is a layered Tex-Mex casserole featuring shredded chicken, corn tortillas, vegetables, and creamy sauce. This baked dish derives its name from the King Ranch in Texas and uses common pantry ingredients assembled in distinct layers.

Why You’ll Love This Recipe

• Utilizes pre-cooked chicken for faster assembly
• Feeds a crowd with minimal active preparation
• Combines multiple food groups in one dish
• Adaptable to different spice preferences

Ingredients

• 3 cups cooked chicken, shredded
• 12 corn tortillas (6-inch size)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup chicken broth
• 2 cups shredded cheddar cheese
• 1 teaspoon chili powder
• ½ teaspoon cumin powder
• 2 tablespoons vegetable oil

Step by Step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Heat vegetable oil in skillet over medium heat. Sauté onion and bell peppers until softened (5-7 minutes).
3. In large bowl, combine shredded chicken, sautéed vegetables, diced tomatoes with chilies, cream of chicken soup, cream of mushroom soup, chicken broth, chili powder, and cumin. Mix thoroughly.
4. Cut tortillas into quarters. Arrange one-third of tortilla pieces in single layer on bottom of baking dish.
5. Spread one-third of chicken mixture over tortillas. Sprinkle with one-third of cheese.
6. Repeat layering twice: tortillas, chicken mixture, cheese.
7. Cover with foil and bake for 30 minutes. Remove foil and bake additional 10-15 minutes until bubbly and cheese is melted.
8. Let stand for 10 minutes before serving.

FAQ

Can I use flour tortillas instead?

Corn tortillas are traditional for texture and authenticity. Flour tortillas may become gummy when baked.

How do I prepare the chicken?

Use rotisserie chicken or poach 1.5 lbs boneless chicken breasts in simmering water for 15-20 minutes until cooked through.

Can I make this ahead of time?

Assemble up to 24 hours in advance. Refrigerate covered. Add 10 minutes to covered baking time when cooking chilled.

You Must Know

• Letting casserole rest allows layers to set for cleaner slicing
• Undiluted condensed soups create proper sauce consistency
• Tortilla placement affects structural integrity – cover dish bottom completely
• Baking covered prevents premature cheese browning

Storage Tips

• Refrigerate in airtight container for up to 4 days
• Reheat portions in 350°F (175°C) oven for 20-25 minutes covered
• Freeze before baking for up to 3 months (thaw overnight before baking)
• Freeze baked portions for up to 2 months