Description
This classic King Ranch chicken casserole is a comforting Texas favorite, packed with shredded chicken, corn tortillas, diced tomatoes with green chiles, sautéed peppers and onions, and a rich cheesy sauce. Perfect for potlucks or family dinners, this casserole layers flavorful ingredients baked to bubbly, golden perfection.
Ingredients
Vegetables and Aromatics
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
Sauce and Seasonings
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle chile powder
- 1 tablespoon vegetable oil
Main Ingredients
- 1 (3 pound) cooked chicken, torn into shreds or cut into chunks
- 1 (8 ounce) package shredded Cheddar cheese
- 10 (6 inch) corn tortillas, cut into quarters
Instructions
- Preheat Oven and Prepare Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C) to get it ready for baking the casserole later.
- Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 2 minutes until warmed through and slightly softened, then transfer to a large mixing bowl.
- Make Sauce: To the bowl with sautéed vegetables, add both cans of condensed cream of mushroom and cream of chicken soup, diced tomatoes with green chile peppers, chicken broth, sour cream, ground cumin, ancho chile powder, dried oregano, and chipotle chile powder. Mix thoroughly until the sauce is well combined and smooth.
- Layer the Casserole - First Layer: Spread a few tablespoons of the sauce mixture evenly on the bottom of a 9x13-inch baking dish. Then layer half of the shredded chicken evenly over the sauce. Spread half of the remaining sauce on top of the chicken, followed by half of the shredded Cheddar cheese. Finally, layer half of the quartered tortillas over the cheese.
- Layer the Casserole - Second Layer: Spread the remaining shredded chicken over the first tortilla layer. Then spread all but 1/2 cup of the remaining sauce over the chicken. Sprinkle with one-third of the Cheddar cheese, followed by the remaining tortillas.
- Top and Prepare for Baking: Spread the reserved 1/2 cup of sauce over the top layer of tortillas. Sprinkle the remaining shredded Cheddar cheese evenly over the top.
- Bake the Casserole: Place the baking dish in the preheated oven and bake until the casserole is bubbling around the edges, about 40 minutes.
- Broil for Golden Top: Switch the oven to broil. Broil the casserole for 2 to 3 minutes, watching carefully, until the cheese on top is golden brown and slightly crispy.
- Serve and Enjoy: Remove from oven and let it cool slightly. Serve hot and enjoy this delicious Texan comfort food classic!
Notes
- Use cooked rotisserie chicken for ease and added flavor.
- Corn tortillas should be fresh to avoid sogginess, but if stale, lightly toast before layering.
- Sour cream adds tang and creaminess—don’t skip for authentic flavor.
- Adjust chili powders and cumin to your spice preference.
- Can be assembled a day ahead and refrigerated before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Casserole
- Method: Baking
- Cuisine: Texan, American Southern
