Ah, the King Ranch Chicken Casserole! This dish brings the warmth of Southern cooking right to your table. It’s comforting, hearty, and wonderfully satisfying—all the qualities of a meal that feels like a warm hug. When the weather turns chilly, or when you need something quick and easy for a gathering, this casserole shines brightly. It combines simple ingredients in a way that makes everyone feel at home.
This recipe is not only delicious, but it also caters to busy lifestyles. With layers of tender chicken, creamy soups, and gooey cheese, it can be prepared ahead of time and just popped in the oven when you’re ready to eat. You can enjoy a lovingly prepared meal without spending hours in the kitchen. It’s truly a perfect dish for family gatherings, potlucks, or even a cozy night in.
And let’s not forget about the flavors! The combination of creaminess from the soups, the subtle kick from the Rotel, and the delightful textures of tortillas make every bite a delight. With a sprinkling of cheese on top, this casserole is an irresistible comfort food that everyone will relish. You won’t be able to resist going back for seconds—perhaps even thirds!
How to Make King Ranch Chicken Casserole
Ingredients:
3 teaspoons extra virgin olive oil
1 cup chopped sweet yellow onion
1 chopped bell pepper
10.5 ounces can of cream of chicken soup (undiluted)
10.5 ounces can of cream of mushroom soup (undiluted)
10 ounces can of mild Rotel (undrained)
3 cups shredded cooked (boneless, skinless chicken breast)
2 tablespoons chopped cilantro (optional)
12 soft taco-size corn tortillas (quartered)
4 cups freshly shredded Colby and Monterey jack cheese (divided into 1 1/2 and 2 1/2)
Directions:
Preheat the oven to 375°F.
In a 4 to 5-quart Dutch oven over medium-high heat, add the olive oil, chopped onion, and chopped bell pepper. Sauté for 5-7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Stir in the shredded chicken and chopped cilantro.
Lightly spray a 9×13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Sprinkle 1 1⁄2 cups of the shredded cheese over the chicken layer.
Layer the remaining corn tortillas over the cheese layer.
Spread the remaining chicken mixture over the corn tortillas.
Sprinkle the remaining shredded cheese over the chicken mixture.
Bake uncovered for 30 minutes. Serve while hot.
How to Serve King Ranch Chicken Casserole
Serving King Ranch Chicken Casserole is a delightful experience. Once it emerges from the oven, bubbling and golden, it’s certain to make an entrance! Bring it to the table warm, and watch your guests’ eyes light up with anticipation. Serve it alongside a fresh green salad or perhaps some warm cornbread to round out the meal.
This casserole is perfect for sharing. You can simply scoop out generous portions and place them on the plates of your family and friends. Don’t forget to offer some extra cilantro or salsa on the side so everyone can customize their plates. It adds a little extra zing!
Finishing with a sprinkle of fresh cilantro right before serving adds a pop of color and freshness to each serving. You can’t go wrong with such a colorful and tasty dish that brings smiles to everyone around the table.
Additional Tips:
Feel free to mix in other ingredients, such as black beans or corn, for added texture and nutrition.
Leftovers can be refrigerated and enjoyed for up to 3 days, making this casserole ideal for meal prep.
Nutrition Facts:
Per serving (approximate): 450 calories, 25g protein, 35g carbohydrates, 24g fat.
FAQ Section
Can I make this casserole ahead of time?
Yes! You can prepare it a day in advance and store it in the refrigerator. Just pop it in the oven when you’re ready to bake.
Can I use different types of cheese?
Absolutely! Feel free to use your favorite cheeses, such as cheddar or pepper jack, to customize the flavor of the casserole.
What can I serve with King Ranch Chicken Casserole?
It pairs wonderfully with a fresh green salad or some warm cornbread. Enjoy!
King Ranch Chicken Casserole
The dish that brings comfort and joy to every table!
King Ranch Chicken Casserole
Ingredients
3 teaspoons extra virgin olive oil
1 cup chopped sweet yellow onion
1 chopped bell pepper
10.5 ounces can of cream of chicken soup (undiluted)
10.5 ounces can of cream of mushroom soup (undiluted)
10 ounces can of mild Rotel (undrained)
3 cups shredded cooked (boneless, skinless chicken breast)
2 tablespoons chopped cilantro (optional)
12 soft taco-size corn tortillas (quartered)
4 cups freshly shredded Colby and Monterey jack cheese (divided into 1 1/2 and 2 1/2)
Instructions
Preheat the oven to 375°F.
In a 4 to 5-quart Dutch oven over medium-high heat, add the olive oil, chopped onion, and chopped bell pepper. Sauté for 5-7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Stir in the shredded chicken and chopped cilantro.
Lightly spray a 9×13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Sprinkle 1 1⁄2 cups of the shredded cheese over the chicken layer.
Layer the remaining corn tortillas over the cheese layer.
Spread the remaining chicken mixture over the corn tortillas.
Sprinkle the remaining shredded cheese over the chicken mixture.
Bake uncovered for 30 minutes. Serve while hot.
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