King Ranch Chicken 2

This classic Tex-Mex comfort food combines tender stewed chicken with a rich, creamy sauce made from condensed soups and spicy rotel tomatoes. Layered with crumbled corn tortillas and sharp cheddar cheese, it bakes into a bubbly, golden masterpiece. The dish offers a perfect balance of savory depth and gentle heat, making it an ideal choice for family dinners, potlucks, or meal prep. Its hearty without being overly complex, relying on simple pantry staples to deliver robust flavor. Serve it alongside a fresh salad or crusty bread to soak up the delicious sauce. A true crowd-pleaser that feels like a warm hug on a plate.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 325.5

Description

This classic Tex-Mex comfort food combines tender stewed chicken with a rich, creamy sauce made from condensed soups and spicy rotel tomatoes. Layered with crumbled corn tortillas and sharp cheddar cheese, it bakes into a bubbly, golden masterpiece. The dish offers a perfect balance of savory depth and gentle heat, making it an ideal choice for family dinners, potlucks, or meal prep. Its hearty without being overly complex, relying on simple pantry staples to deliver robust flavor. Serve it alongside a fresh salad or crusty bread to soak up the delicious sauce. A true crowd-pleaser that feels like a warm hug on a plate.

Ingredients

3 pound Chicken
1 teaspoon Salt
1/2 teaspoon Pepper
1 whole Bay Leaf
1 cup Green Pepper; chopped
1 cup Onion; chopped
1/2 cup Butter or Margarine
2 can (10.5 oz) Cream of Chicken Soup
2 can (10.5 oz) Cream of Mushroom Soup
1 can (10 oz) RO*TEL Diced Tomatoes with Green Chilies
12 whole Corn Tortillas
1.5 cup Cheddar Cheese; shredded

Directions

1
Place chicken in a large pot, cover with water, and add salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer until chicken is cooked through and tender.
2
Remove chicken from the broth, discard the broth and bay leaf, and let the chicken cool slightly.
3
Bone the chicken and cut it into bite-sized pieces. Set aside.
4
Preheat oven to 325F (165C).
5
In a large saucepan, melt butter over medium heat. Add chopped onion and green pepper, cooking until tender, about 5-7 minutes.
6
Stir in both cans of cream of chicken soup, cream of mushroom soup, and the RO*TEL tomatoes with their juices. Heat through until the sauce is smooth and combined.
7
In a 13x9 inch baking dish, create the first layer by spreading a third of the corn tortillas, crumbled into bite-sized pieces, on the bottom.
8
Top with one-third of the chicken pieces, one-third of the soup mixture, and one-third of the shredded cheddar cheese.
9
Repeat the layers two more times, ending with a layer of cheese on top.
10
Bake uncovered for 40 minutes, or until the casserole is hot, bubbly, and the top cheese is lightly browned.
11
Let stand for 5 minutes before serving to allow the layers to set.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 325.5kcal

% Daily Value *
Total Fat 16.3g26%
Saturated Fat 4.5g23%
Cholesterol 121.2mg41%
Sodium 111.7mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 36.8g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken casserole, king ranch chicken, tex-mex, comfort food, baked chicken, cheese layers, corn tortillas, comforting dinner, family meal, potluck dish, easy baking, saucy chicken

Read it online: https://www.chefs-mate.com/recipe/king-ranch-chicken-2-2/