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King Ranch Chicken Casserole,

Posted on March 3, 2026 by Admin

Here’s a classic King Ranch Chicken Casserole recipe — a creamy, cheesy, Tex-Mex comfort food favorite:


🍲 King Ranch Chicken Casserole

Ingredients (Serves 6–8)

  • 3 cups cooked chicken, shredded (rotisserie or boiled)
  • 12 corn tortillas, cut into strips or small pieces
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2–3 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilies (like Ro*Tel)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese (or Mexican blend)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • Optional: sliced jalapeños for extra heat

Instructions

  1. Preheat oven
    • Preheat oven to 350°F (175°C).
  2. Cook vegetables
    • In a skillet, sauté onion, bell pepper, and garlic until softened (3–5 minutes).
  3. Mix the creamy base
    • In a large bowl, combine cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chicken broth, chili powder, cumin, salt, and pepper.
    • Stir in sautéed vegetables.
  4. Layer the casserole
    • In a greased 9×13-inch baking dish:
      1. Spread a layer of tortilla strips
      2. Add 1/3 of the shredded chicken
      3. Pour 1/3 of the creamy vegetable mixture
      4. Sprinkle 1/3 of the cheese
    • Repeat layers two more times, finishing with cheese on top.
  5. Bake
    • Cover with foil and bake 30 minutes.
    • Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
  6. Serve
    • Let cool 5 minutes before serving.
    • Garnish with fresh cilantro, sliced jalapeños, or diced tomatoes if desired.

Tips

  • Tortilla choice: Corn tortillas are traditional, but flour works too.
  • Chicken shortcut: Rotisserie chicken makes this much faster.
  • Creaminess: For a lighter version, use low-fat soups or Greek yogurt instead of cream of chicken/mushroom.
  • Make ahead: Assemble a day before, refrigerate, and bake when ready — flavors meld beautifully.

If you want, I can also give a one-pot stovetop shortcut version that tastes like the baked version but is ready in 30 minutes, perfect for weeknights.

Do you want me to do that?

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