Description
This King Ranch Chicken Casserole is a comforting Tex-Mex classic combining layers of tender shredded chicken, sautéed vegetables, flavorful creamy sauce, corn tortillas, and melted cheddar cheese baked to perfection. Ready in under an hour, it’s an ideal family-friendly dish bursting with savory spices and easy to make using pantry staples and rotisserie chicken.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup diced onion
- ½ cup diced red bell pepper
- 2 cloves garlic, minced
- 2 (10.75 oz) cans cream of chicken soup
- 1 cup chicken stock, divided
- 3 cups cooked and shredded chicken (rotisserie is convenient)
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 12 corn tortillas
- 2 cups grated cheddar cheese
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (177°C). Lightly grease a 9×13 inch baking dish to prevent sticking during baking.
- Sauté Vegetables: Heat olive oil and butter in a skillet over medium heat. Add diced onion and red bell pepper, cooking until softened. Stir in minced garlic and cook it for another minute until fragrant.
- Make Sauce and Combine Chicken: To the sautéed vegetables, stir in the cream of chicken soup, ½ cup chicken stock, chili powder, cumin, black pepper, cayenne pepper, and kosher salt. Mix well. Add the shredded cooked chicken and combine thoroughly. Let this mixture simmer briefly then remove from heat.
- Layer the Casserole: Pour the remaining ½ cup chicken stock into the greased baking dish. Arrange 4 halved corn tortillas to cover the bottom of the dish. Spread one-third of the chicken mixture over the tortillas. Repeat layering two more times, using all tortillas and chicken mixture.
- Add Cheese and Cover: Sprinkle the grated cheddar cheese evenly over the final layer. Cover the casserole tightly with aluminum foil to trap moisture during baking.
- Bake: Bake the covered casserole in the preheated oven for 40 minutes, allowing flavors to meld and cheese to melt.
- Rest before serving: After baking, let the casserole sit covered for 10 minutes before serving. This helps it set and makes for easier slicing and serving.
Notes
- Use rotisserie chicken for convenience, or substitute with any cooked shredded chicken.
- Adjust cayenne pepper quantity to control the spiciness.
- Make sure to cover tightly with foil to keep the casserole moist.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- You can substitute cheddar cheese with a blend of Mexican cheeses if desired.
