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King Ranch Chicken Casserole

King Ranch Chicken Casserole Recipe

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked, shredded chicken
  • 12 corn tortillas, halved
  • 2 cans (10 oz each) cream of chicken soup
  • 1 can (10 oz) Ro‑Tel diced tomatoes with green chilies, undrained
  • 1 can (10 oz) cream of mushroom soup
  • 1 cup sour cream
  • ½ cup chicken broth
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 cups shredded Mexican‑blend cheese

Method
 

  1. Sauté onion and bell pepper in oil over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute. Stir in cumin, chili powder, salt, and pepper, and toast 30 seconds. Transfer to a large bowl.
  2. Add both soups, undrained tomatoes, sour cream, and broth to the bowl. Whisk until smooth, then taste for salt.
  3. Spread a thin layer of sauce in a 9×13‑inch dish. Layer half the tortillas, half the chicken, half the remaining sauce, and half the cheese. Repeat layers, pressing down gently after each tortilla layer.
  4. Preheat oven to 350°F (175°C). Bake uncovered 30 to 35 minutes until bubbly and golden. Broil briefly for more color if you like.
  5. Let casserole rest 10 minutes, then slice into squares and serve.

Notes

If you want a thicker, even more custardy texture, reduce the chicken broth to ¼ cup. Watch your salt level when using canned soups and store‑bought rotisserie chicken; taste as you go and hold back on added salt until the sauce is mixed.