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King Ranch Chicken Casserole

A close-up of a freshly baked King Ranch Chicken Casserole in a glass baking dish, topped with melted cheese and tortilla chips.
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A creamy and comforting Tex-Mex chicken casserole layered with tortillas, chicken, Rotel tomatoes, and a rich cheese sauce. This dish is a beloved potluck favorite that brings Southwestern flavor to your dinner table.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 12 corn tortillas, cut into strips or squares
  • 1/2 cup butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the Rotel diced tomatoes (with their juice), chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Remove from heat.
  4. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, and sour cream. Stir until well combined.
  5. Add the Rotel mixture and the shredded Monterey Jack and cheddar cheeses to the chicken mixture. Stir everything together until evenly distributed.
  6. In a separate bowl, toss the tortilla strips with the melted butter until coated.
  7. Spread half of the buttered tortilla strips evenly over the bottom of the prepared baking dish.
  8. Pour the chicken mixture evenly over the tortillas.
  9. Top with the remaining buttered tortilla strips.
  10. Bake in the preheated oven for 30-40 minutes, or until the casserole is bubbly and the topping is lightly golden brown.
  11. Let the casserole rest for 10 minutes before serving.

Notes

  • For a spicier casserole, use Rotel diced tomatoes and green chilies with extra hot peppers.
  • You can substitute tortilla chips for corn tortillas if desired. Crush them slightly before tossing with butter.
  • This casserole can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://kingscook.com/king-ranch-chicken-casserole-recipe/