Description
King ranch chicken casserole brings Texan comfort to dinner tables with layers of creamy, cheesy goodness. Hearty ingredients blend seamlessly, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 cups shredded chicken
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 onion
- 1 green bell pepper
Protein and Soup Base:
- 2 cans cream of mushroom soup
- 2 cans cream of chicken soup
- 1 cup chicken broth
- 2 cloves garlic
- 1 can diced tomatoes with green chilies
Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt
- Pepper
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and coat a 9×13-inch baking dish with non-stick spray.
- Sauté onions, bell peppers, and garlic in a large skillet until vegetables become translucent and fragrant.
- Create a rich sauce by combining condensed soups, diced tomatoes with green chilies, chicken broth, chili powder, cumin, salt, and pepper. Simmer for 3-4 minutes to meld flavors.
- Construct the first layer of the casserole by evenly spreading torn tortillas across the bottom of the prepared dish.
- Distribute half of the shredded chicken over the tortilla base, ensuring uniform coverage.
- Ladle half of the prepared sauce across the chicken layer, allowing it to seep between the ingredients.
- Sprinkle the first portion of shredded cheese over the sauce, creating a melty barrier.
- Repeat the layering process with remaining tortillas, chicken, sauce, and top with a final generous layer of cheese.
- Transfer the casserole to the preheated oven and bake for 30-35 minutes until the cheese turns golden and the edges become bubbly.
- Remove from oven and let the casserole rest for 10 minutes to allow flavors to settle and make serving easier.
Notes
- Customize heat levels by adjusting chili powder and choosing mild or hot green chilies based on spice preference.
- Swap corn tortillas with low-carb alternatives like cauliflower tortillas for a keto-friendly version.
- Reduce sodium by using low-sodium soup and broth, which helps control overall salt content without compromising flavor.
- Enhance nutrition by adding extra vegetables like spinach or zucchini during the sautéing stage for increased vitamins and fiber.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 8
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg