Description
The King Ranch Chicken casserole is a beloved Tex-Mex dish named after the famous King Ranch in Texas. This hearty casserole features layers of shredded chicken, tortillas, cheese, and a rich, creamy sauce made from a blend of tomatoes, green chilies, and spices. It’s a staple in Southern cuisine, known for its comforting and robust flavors.
Ingredients
Scale
- 3 cups cooked and shredded chicken breast
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 12 corn tortillas, torn into quarters
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the vegetables: In a large skillet, heat olive oil and sauté chopped onion, bell pepper, and garlic until soft.
- Mix the sauce: In a bowl, combine cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, cumin, salt, and pepper.
- Layer the ingredients: In a greased 9×13 inch baking dish, layer half of the torn tortillas, half of the shredded chicken, half of the sautéed vegetables, half of the sauce mixture, and half of the shredded cheese. Repeat the layers.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let it rest: Allow the casserole to rest for 10 minutes before serving.