King Ranch Chicken Casserole
This classic Tex-Mex dish brings together tender chicken, sautéed peppers, creamy soups, and just the right amount of spices, all layered with soft tortilla strips and melted cheddar cheese. Whether you're feeding a crowd or looking for a satisfying weeknight dinner, this casserole is always a hit.
Servings: 8 servings
Calories: 340kcal
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 2 tablespoons olive or vegetable oil
- 2 tablespoons butter
- 1 small onion chopped
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1 garlic clove minced
- 1 cup chicken broth
- 1 10 3/4 ounce can cream of mushroom soup
- 1 10 3/4 ounce can cream of chicken soup
- 1 10 ounce can diced tomatoes and green chilis
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups grated Cheddar cheese
- 8-10 8-inch flour tortillas, cut into 1/2-inch strips
Instructions
- Preheat oven to 350°.
- Heat 2 tablespoons olive or vegetable oil in a large skillet over medium heat. Cook 2 pounds chicken breasts until browned and cooked through. Remove from pan and shred into bite size pieces.
- Melt 2 tablespoons butter in same skillet over medium heat. Add 1 small onion, diced, and sauté until tender. Add 1 medium green bell pepper, 1 medium red bell pepper and 1 garlic clove, and sauté 3 to 4 minutes more.
- Stir in 1 cup chicken broth, cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, 1/2 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Return the shredded chicken to the pan. Cook, stirring occasionally, for about 5 minutes, until mixture is heated through.
- Lightly grease a 9x13 inch baking dish. Spread about 1/4 cup of the chicken mixture in the bottom of the pan to coat.
- Layer with half of the 8-10 8-inch flour tortillas, cut into 1/2-inch strips. Top with half of the chicken mixture and 1 cup of 2 cups grated Cheddar cheese. Repeat layers once (tortilla strips, chicken mixture, cheese).
- Cover and bake at 350° for about 40 minutes. Uncover and bake for and additional 5-10 minutes. Let stand 10 minutes before serving.
Notes
- Either flour or corn tortillas work well in this recipe.
- Use 2 cans of diced green chilies if you prefer a saucier casserole.
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 1g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 540mg | Potassium: 444mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 448IU | Vitamin C: 0.1mg | Calcium: 215mg | Iron: 3mg