King Ranch Chicken Casserole

This King Ranch Chicken Casserole is the ultimate comfort food, packed with Tex-Mex flavors. Layers of soft tortillas, creamy chicken, and gooey melted cheese come together in this hearty and satisfying dish. Whether you’re serving it for dinner or a family gathering, this casserole is sure to please everyone with its rich and flavorful combination of ingredients.

Why You’ll Love This Recipe

King Ranch Chicken Casserole is the perfect combination of creamy, cheesy, and flavorful with a bit of spice from the Rotel. The layers of corn tortillas and shredded chicken are smothered in a creamy sauce made from two kinds of soups and a can of Rotel, creating a mouthwatering dish that’s as comforting as it is delicious. With just 45 minutes of total cook time, it’s quick enough for a weeknight meal yet impressive enough for a crowd. Plus, it’s fully customizable with your choice of toppings like cilantro and more cheese.

Ingredients

• 3 teaspoons extra virgin olive oil

• 1 cup chopped sweet yellow onion

• 1 chopped bell pepper (any color, I used red)

• 10.5 ounces can of cream of chicken soup, undiluted

• 10.5 ounces can of cream of mushroom soup, undiluted

• 10 ounces can of mild Rotel, undrained

• 3 cups shredded cooked boneless, skinless chicken breast

• 2 tablespoons chopped cilantro (optional)

• 12 soft taco-size corn tortillas, quartered

• 4 cups freshly shredded Colby and Monterey jack cheese (divided into 1½ and 2½ cups)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C).

2. In a 4 to 5-quart Dutch oven, heat olive oil over medium-high heat. Add the chopped onion and bell pepper, and sauté for 5-7 minutes, or until softened. Remove from heat.

3. Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and undrained Rotel. Stir until well combined.

4. Stir in the shredded chicken and chopped cilantro.

5. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Line the bottom of the dish with half of the quartered corn tortillas.

6. Spoon half of the chicken mixture over the tortillas. Sprinkle 1½ cups of the shredded cheese over the chicken layer.

7. Layer the remaining corn tortillas over the cheese layer. Spread the remaining chicken mixture over the tortillas, then sprinkle the remaining shredded cheese on top.

8. Bake uncovered for 30 minutes or until the cheese is melted and bubbly. Serve hot.

Servings and Timing

• Servings: 6 servings

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Spicy Version: Use a can of hot Rotel or add a diced jalapeño for an extra kick.

• Add Vegetables: Add some corn or black beans to the chicken mixture for added texture and flavor.

• Cheese Options: Feel free to swap the Colby and Monterey Jack cheese with cheddar or a Mexican cheese blend.

• Gluten-Free: Use gluten-free tortillas for a gluten-free version of this casserole.

Storage/Reheating

This casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual servings or bake the entire casserole at 350°F (175°C) for 15-20 minutes until heated through. If you’ve made extra and want to freeze it, you can freeze the unbaked casserole for up to 3 months. To bake from frozen, cook it for an extra 15-20 minutes.

FAQs

1. Can I make this casserole ahead of time?

Yes, you can assemble the casserole ahead of time and refrigerate it overnight before baking. It will save you time when you’re ready to bake it.

2. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work well in this casserole. They’ll add extra flavor and moisture to the dish.

3. Can I make this dish spicier?

Absolutely! You can add more Rotel with a higher heat level or toss in some diced jalapeños to increase the spice level.

4. How do I make this dish vegetarian?

You can substitute the chicken with a combination of beans (such as black beans or pinto beans) and corn for a vegetarian option.

5. Can I freeze this casserole?

Yes, this casserole freezes very well. Assemble it in a freezer-safe dish, and freeze it before baking. When you’re ready to bake it, cook from frozen, adding extra time to ensure it’s fully heated.

6. Can I use flour tortillas instead of corn?

Yes, flour tortillas can be used as a substitute for corn tortillas, though corn tortillas are more traditional for this recipe.

7. What can I serve with King Ranch Chicken Casserole?

Serve it with a side of Mexican rice, a simple green salad, or some guacamole for a complete meal.

8. How can I make this casserole lower in calories?

Use reduced-fat cream of chicken and mushroom soups, low-fat cheese, and reduced-calorie tortillas to make a lighter version of this dish.

9. Can I use leftover chicken for this recipe?

Yes, leftover rotisserie chicken or any cooked chicken you have on hand works perfectly for this casserole.

10. How do I know when the casserole is done?

The casserole is done when the cheese on top is melted and bubbly and the edges are golden brown.

Conclusion

King Ranch Chicken Casserole is the ultimate comfort food that combines layers of tortillas, creamy chicken, and melted cheese, all infused with delicious Tex-Mex flavors. It’s easy to make, customizable, and perfect for feeding the whole family. Whether you’re serving it for dinner or taking it to a potluck, this dish is sure to be a hit at your table!

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