King Ranch Chicken Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
477 kcal
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Course
Main Course, Dinner
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Cuisine
American
King Ranch Chicken Casserole
Description
King Ranch Chicken Casserole combines cooked shredded chicken with a creamy mixture of condensed cream of chicken and mushroom soups, combined with diced tomatoes and green chilies for subtle heat and acidity. Sautéed onions and bell peppers add sweetness and texture. Corn tortillas form layered bases and fillings, softening to a tender consistency during baking. Cheddar cheese melts on top, creating a rich, slightly tangy crust.
The casserole is baked uncovered until the cheese is melted and the filling is hot and bubbly, usually about 25-30 minutes. This layered approach results in a comforting, hearty casserole with balanced flavors and textures.
Serve it as a main dish for family meals, garnished with chopped green onions or fresh herbs, with sides like sour cream or salsa as desired.
Practical notes include options to assemble ahead and refrigerate for up to one day before baking, or freeze unbaked for up to three months. Thaw in the refrigerator and bring to room temperature before baking. When baking from frozen, start covered with foil to prevent excessive browning, then uncover towards the end to brown the cheese topping.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium green bell pepper diced
- 3 cups chicken such as the meat from a store-bought rotisserie chicken, cooked and shredded
- 1 (10.5 ounce) condensed cream of chicken soup can
- 1 (10.5 ounce) condensed cream of mushroom soup from can
- 1 (10 ounce) diced tomatoes not drained (I used mild Ro-Tel brand, with green chilies, canned
- 12-14 corn tortillas (about 5-6 inches in diameter each) (or as many tortillas as needed to cover the dish)
- 8 ounces cheddar cheese grated, about 2 cups; or Mexican cheese blend
- green onion optional garnish; sliced, chopped fresh
- parsley
- cilantro
- sour cream
- salsa
Instructions
- Preheat oven to 375°F (190°C). Spray a 13 x 9-inch baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the bell pepper and onion; sauté until tender (about 5 minutes).
- In a large bowl, stir together chicken, condensed soups, tomatoes and chilies, and sautéed bell pepper and onion.
- Arrange half of the tortillas in an even layer in the bottom of the prepared baking dish. Cut the tortillas if necessary in order to cover the bottom of the dish. It’s fine if they overlap some, too.
- Spread half of the chicken mixture over the tortillas. Sprinkle with half of the cheese. Repeat the layers with the remaining ingredients, finishing with the cheese on top.
- Bake, uncovered, until the cheese melts and the filling is hot and bubbly, about 25-30 minutes.
- Garnish with green onion or fresh herbs. Slice and serve.
Notes
- The casserole can be assembled a day in advance and stored in the refrigerator before baking.
- For freezing, wrap tightly before placing in the freezer for up to 3 months; thaw overnight before baking.
- When baking from frozen, cover with foil for the first 30 minutes, then uncover to finish baking until heated through and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 477kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 864mg | 36% |
| Potassium | 762mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 355mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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