Description
This King Ranch Chicken Casserole is a comforting Tex-Mex classic made with layers of shredded chicken, creamy soup, bell peppers, and melted cheddar cheese. It’s perfect for easy dinners, potlucks, or freezer meals. An easy chicken casserole recipe that’s flavorful, satisfying, and family-friendly.
Ingredients
3 cups shredded cooked chicken
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 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, diced
2 cups shredded cheddar cheese
10 corn tortillas, torn into pieces
1 tablespoon olive oil or butter
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil or butter over medium heat. Sauté onion and bell peppers until softened.
3. Stir in cream of chicken soup, cream of mushroom soup, diced tomatoes with chilies, cumin, garlic powder, salt, pepper, and shredded chicken. Mix well and remove from heat.
4. Layer half of the torn tortillas in the prepared baking dish. Spread half the chicken mixture on top, followed by a layer of cheese.
5. Repeat the layers with remaining tortillas, chicken mixture, and top with cheese.
6. Bake uncovered for 30–35 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
For extra texture, lightly toast tortillas before layering.
Want more heat? Add diced jalapeños or chili flakes.
Rotisserie chicken makes prep even faster and tastier.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg