King Ranch Chicken Casserole
King Ranch Chicken Casserole, made with shredded chicken, cheese, and canned soup, is the best comfort casserole to throw together on a busy weeknight.
Servings: 8
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 3 cups shredded cooked chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 10.5 ounces condensed cream of mushroom soup
- 10.5 ounces condensed cream of chicken soup
- 10 ounces diced tomatoes with green chile peppers, like Rotel
- 3 cups shredded cheddar cheese
- 10 corn tortillas torn into 2-inch pieces
Instructions
- Preheat oven to 375˚F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- Melt butter and heat up oil in a large skillet set over medium-high heat.
- Add onions and peppers to the melted butter; cook for 4 minutes, or until tender, stirring frequently.
- Stir in the chicken and season with cumin, chili powder, and dried oregano.
- Then, add in the condensed soups and tomatoes. Mix and stir until everything is combined.
- Remove from heat.
- Arrange ⅓ of torn tortillas on the bottom of the baking dish, then top the tortillas with ⅓ chicken mixture and ⅓ shredded cheese.
- Repeat with two more layers, finishing with shredded cheddar cheese on top.
- Bake for 25 to 30 minutes, or until heated through and bubbly.
- Remove from oven and let sit for 8 to 10 minutes before cutting and serving.
Notes
- Chicken: You will need to use cooked chicken for this recipe. I almost always use leftover chicken breasts or pick up a rotisserie chicken from the grocery store and shred the white and dark meat.
- Vegetables: If you are pressed for time, use a frozen mix of onions and bell peppers. Thaw before cooking.
- Condensed Soup: Condensed cream of mushroom (or chicken) soup is a concentrated form of soup. It's thick and creamy. Please don't use regular, thin mushroom or chicken soup as a substitute in this recipe.
- Make Ahead: This is a great casserole to prep ahead. Assemble the casserole, cover it tightly with foil, and keep it refrigerated for up to 24 hours. Take it out of the fridge about 30 minutes before you are ready to bake it.
Nutrition
Calories: 344kcal | Carbohydrates: 24g | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 837mg | Potassium: 285mg | Fiber: 3g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 23mg | Calcium: 353mg | Iron: 2mg
