King Ranch Chicken Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
8
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Calories
388 kcal
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Course
Main Course
King Ranch Chicken Recipe
Report
This King Ranch Chicken Recipe is a Tex-Mex favorite! It's a hearty and comforting casserole made with layers of shredded chicken, corn tortillas, and a creamy sauce all topped with melty cheddar cheese. It's perfect for family dinners or potlucks.
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Ingredients
- 3 cups cooked and shredded chicken
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 10.5 oz can cream of mushroom soup
- 10.5 oz can cream of chicken soup
- 10 oz can diced tomatoes with green chiles like Rotel
- 1/4 cup chicken broth optional
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 medium corn tortillas torn into pieces
- 3 cups shredded cheese I like a blend of cheeses like sharp cheddar, Mexican blend, or Monterey Jack
- chopped fresh cilantro for garnish, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with cooking spray and set aside.
- Heat olive oil over medium heat in a large skillet. Sauté onion, green bell pepper, and garlic until soft. Remove from the heat, then add the shredded chicken and stir to combine.
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth (if using), diced tomatoes with green chiles, chili powder, cumin, salt, and pepper.
- Layer half of the tortillas in the baking dish, followed by half of the shredded chicken mixture, then half of the soup mixture, and sprinkle half of the shredded cheese on top. Repeat these layers, finishing with the remaining cheese as the top layer.
- Bake for 40-45 minutes or until the casserole is bubbly and the cheese is melted and slightly golden.
Notes
- What kind of chicken to use: I like to use leftover cooked and shredded chicken, or rotisserie chicken. You can also poach 2-3 chicken breasts in boiling water for about 12 minutes then shred the meat.
- Cream soup recommendation: I LOVE to use the Cream of Chicken and Cream of Mushroom soup made by Pacific Foods. The're organic, they taste good, and every ingredient is recognizable, which makes me feel a lot better about using it.
- What size baking dish to use: I prepare this in an 13×9 inch baking dish. You won't want to use anything smaller; it makes a lot!
- For a thicker casserole, consider taking a few extra minutes to fry your tortillas. This gives a crispier texture to the casserole and adds some flavor. You could also replace the tortillas with crushed tortilla chips!
- Store any leftover King Ranch Chicken in an airtight container in the fridge for up to four days.
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
27g
(9%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
78mg
(26%)
Sodium
1172mg
(49%)
Potassium
418mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
549IU
(11%)
Vitamin C
17mg
(19%)
Calcium
278mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 78mg | 26% |
| Sodium | 1172mg | 49% |
| Potassium | 418mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 278mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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