Description
This Easy King Ranch Chicken Casserole is a comforting Tex-Mex-inspired dish featuring layers of shredded chicken mixed with creamy soups, diced tomatoes with green chilies, and flavorful spices, all layered with torn corn tortillas and cheddar cheese. Baked to perfection, it offers a cheesy, savory casserole perfect for a family dinner or casual gathering.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 small onion, diced
Other Ingredients
- 2 tablespoons vegetable oil (for sautéing)
- 2 cups shredded cheddar cheese
- 10 small corn tortillas, torn into pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to prevent sticking.
- Sauté Onions: Heat the vegetable oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4 to 5 minutes, which brings out the onion’s sweetness.
- Mix Ingredients: In a large bowl, combine the sautéed onions with cream of chicken soup, cream of mushroom soup, undrained diced tomatoes with green chilies, chili powder, cumin, and garlic powder. Mix everything thoroughly to evenly distribute the flavors.
- Add Chicken: Stir in the shredded cooked chicken until it is evenly coated with the soup and spice mixture.
- Assemble Casserole: Layer half of the torn tortillas evenly on the bottom of the prepared casserole dish. Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of shredded cheddar cheese. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake Covered: Cover the assembled casserole with foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and has turned slightly golden brown.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving. For a fresh touch, garnish with chopped cilantro or green onions if desired.
Notes
- Shred the chicken ahead of time using cooked rotisserie chicken or any leftover cooked chicken to save time.
- You can substitute corn tortillas with flour tortillas, but corn adds more authentic texture and flavor.
- For a spicier dish, add additional chili powder or diced jalapeños.
- This casserole can be assembled a day ahead, covered tightly, and baked just before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
