King Ranch Chicken Casserole
Layers of tortillas, chicken, cheese, and creamy sauce with a Tex-Mex twist - a Southern potluck legend.
Prep Time
20m
Cook Time
45m
Servings
10
Difficulty
Easy
Nutrition Per Serving
fat
26
carbs
28
fiber
3
protein
32
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Ingredients
Shop- 4 cups cooked chicken, shredded
- 12 corn tortillas, cut into strips
- 1 can (10 oz) Rotel tomatoes
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 onion, diced
- 1 bell pepper, diced
- 3 cups shredded cheddar cheese
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper
Instructions
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Mix soups, Rotel, broth, chili powder, and cumin.
Sauté onion and bell pepper until soft.
Layer half the tortilla strips in baking dish.
Top with half the chicken, vegetables, soup mixture, and cheese.
Repeat layers.
Bake 40-45 minutes until bubbly and golden.
Let stand 10 minutes before serving.
Chef's Comfy Tip
This casserole is even better the next day - the flavors meld together beautifully, making it perfect for meal prep.
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