King Ranch Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 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
Description
The King Ranch Chicken Recipe layers sautéed onion, bell pepper, and garlic with shredded cooked chicken and a mixture of cream of chicken and mushroom soups combined with diced tomatoes and green chiles. Torn corn tortillas absorb the mixture as the casserole bakes, creating tender, flavorful layers. The shredded cheese on top melts and browns slightly, adding richness and a mild sharpness, depending on the cheese blend used.
This casserole is ideal for feeding a larger group or making ahead for convenience. It pairs well with simple sides or salads to balance the richness. The recipe accommodates various chicken sources such as leftover, rotisserie, or poached breasts, and the use of familiar soup brands contributes to a recognizable, homestyle flavor.
For a thicker texture, tortillas can be briefly fried before layering, or substituted with crushed tortilla chips for added crispness. Store leftovers in an airtight container in the refrigerator, consuming within four days for best quality.
Ingredients
- 3 cups chicken cooked and shredded
- 1 Tablespoon olive oil
- 1 onion chopped, medium
- 1 green bell pepper chopped
- 2 garlic minced, cloves
- 10.5 oz cream of mushroom soup can
- 10.5 oz cream of chicken soup canned
- 10 oz diced tomatoes like Rotel, canned
- 10 oz green chile like Rotel, canned
- 1/4 cup chicken broth optional
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 corn tortilla torn into pieces, medium
- 3 cups cheese I like a blend of cheeses like sharp cheddar, Mexican blend, or Monterey Jack, shredded
- cilantro for garnish, optional, chopped, fresh
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
- Use leftover cooked, shredded chicken or poach chicken breasts for the filling.
- Pacific Foods cream of chicken and mushroom soups are recommended for recognizable ingredients and flavor.
- Prepare this casserole in a 13×9 inch baking dish to accommodate the volume.
- For a thicker texture, briefly fry tortillas before layering or substitute crushed tortilla chips for added crispness.
- Store leftovers in an airtight container in the fridge and consume within four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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