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King Ranch Chicken

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This comforting King Ranch Chicken casserole is a Texas classic that delivers rich, savory flavor in every bite. Layers of tender stewed chicken, crumbled corn tortillas, and a creamy sauce made from condensed soups and Rotel tomatoes create a hearty dish. Topped with melted cheddar cheese, it bakes until bubbly and golden. It&# 226;ÂÂs the perfect make-ahead meal for busy weeknights or potlucks, offering a satisfying blend of textures and mild heat that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 325.5
Description
This comforting King Ranch Chicken casserole is a Texas classic that delivers rich, savory flavor in every bite. Layers of tender stewed chicken, crumbled corn tortillas, and a creamy sauce made from condensed soups and Rotel tomatoes create a hearty dish. Topped with melted cheddar cheese, it bakes until bubbly and golden. It&# 226;ÂÂs the perfect make-ahead meal for busy weeknights or potlucks, offering a satisfying blend of textures and mild heat that everyone will love.
Ingredients
  • 3 pound Chicken
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 bay leaf Bay Leaf
  • 1 cup Green Pepper; chopped
  • 1 cup Onion; chopped
  • 1/2 cup Butter or Margarine
  • 2 cans (10.5 oz) Cream of Chicken Soup
  • 2 cans (10.5 oz) Cream of Mushroom Soup
  • 1 can (10 oz) RO*TEL Tomatoes & Green Chilies
  • 12 corn tortillas Corn Tortillas; crumbled in bite-sized pieces
  • 1.5 cups Cheddar Cheese; shredded
Directions
  1. 1
    Stew chicken with salt, pepper, and bay leaf until tender.
  2. 2
    Remove chicken from broth, discard bay leaf, and bone and cut chicken into bite-sized pieces.
  3. 3
    In a large saucepan, melt butter over medium heat and cook green pepper and onion until tender.
  4. 4
    Stir in cream of chicken soup, cream of mushroom soup, and RO*TEL tomatoes and green chilies.
  5. 5
    In a 3-quart shallow baking dish (13x9 inches), arrange a layer of crumbled tortillas.
  6. 6
    Top with one-third of the chicken, one-third of the soup mixture, and one-third of the cheese.
  7. 7
    Repeat layers two more times, ending with cheese on top.
  8. 8
    Bake at 325 degrees F (163ðC) for 40 minutes or until hot, bubbly, and cheese is browned.

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.

Note

For best results, ensure the chicken is fully cooked and tender before shredding. If using raw chicken, boil it in water with the seasoning until cooked through.

You can substitute cream of chicken soup with cream of celery or cream of chicken and biscuits soup for a different flavor profile.

This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if cooking from cold.

Leftovers store well in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through.

Keywords: king ranch chicken, chicken casserole, mexican chicken, tortilla casserole, rotel chicken, cheesy chicken, comfort food, easy dinner, family meal, make ahead, potluck recipe, tex mex, layered casserole, creamy chicken, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/king-ranch-chicken/