King Ranch Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
565 kcal
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Course
Main Course
King Ranch Casserole
Description
King Ranch Casserole layers cooked chicken, sautéed yellow onion, red and green bell peppers, and a sauce made from cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, cumin, and chili powder. The sauce binds the ingredients while the corn tortillas create a soft, hearty base, and shredded cheddar cheese melts through the layers to add richness.
The dish develops a bubbling, golden-brown crust after baking, balancing mild heat and creamy textures. The sautéing step softens the vegetables, contributing sweetness and aroma against the savory chicken and spices.
This casserole is suitable for potlucks or family meals, with options to make it ahead and refrigerate or freeze for convenience. It can also be prepared in a slow cooker, layering ingredients directly inside and warming for several hours. For a bit of extra heat, hot diced tomatoes with green chilies can be used, and freshly grated cheese results in a smoother melt.
When reheating or baking from chilled or frozen states, additional cooking time may be needed, and covering with foil can prevent the cheese browning too rapidly.
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion peeled and diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 10.75 oz condensed cream of mushroom soup from can
- 10.75 oz condensed cream of chicken soup can
- 10 oz diced tomatoes with green chile peppers canned
- 2 tsp cumin ground
- 1 tsp chili powder
- 2 c. chicken cooked and cubed
- 2 c. cheddar cheese shredded
- 12 corn tortillas cut into quarters
Instructions
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over medium-high heat. Saute onion, red and green peppers until softened about 7-10 minutes.
- In a large mixing bowl combine the onion and pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, cumin, and chile powder Stir until completely combined. Reserve ¾ c. of sauce for later.
- Spread ½ c. of sauce on the bottom of a greased 9 x 13 inch baking dish. Spread 1⁄2 of the chicken over the sauce. Top chicken with half of the remaining sauce and then ⅓ of the cheese. Spread a layer of corn tortillas (½ the tortillas) over the cheese. Spread remaining chicken over the tortillas, top with remaining sauce (except reserved sauce) then ⅓ of the cheese, remaining tortillas, and the reserved sauce and remaining cheese.
- Bake in preheated oven for about 40 minutes or until bubbling and golden brown.
Notes
- Use hot diced tomatoes with green chiles for more heat if desired.
- Grate cheese from a block for better melting consistency.
- Prepared casserole can be refrigerated up to three days before baking; increase baking time when cold.
- Freeze assembled casserole for up to three months; thaw fully before baking and extend cooking time.
- For potlucks, this casserole can be cooked in a slow cooker on low for 2-3 hours instead of baking.
- Cover with foil if cheese browns too quickly during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 40g | 80% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 133mg | 44% |
| Sodium | 632mg | 26% |
| Potassium | 598mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1616IU | 32% |
| Vitamin C | 44mg | 49% |
| Calcium | 627mg | 63% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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