Classic King Ranch Chicken Casserole with Rotel
Servings: 8 servings
Calories: 394kcal
This easy, make-ahead, delicious dinner entrée is the epitome of comfort food and will have everyone asking for more. So whether you are craving Tex-Mex food or want an easy make-ahead chicken casserole, King Ranch Casserole fits the bill.
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Ingredients
- 1 large onion, peeled and diced
- 1 large green bell pepper chopped
- 2 tablespoons olive oil
- 3 cups chopped cooked chicken
- 1 can condensed cream of chicken soup, 10 ¾ ounce can
- 1 can condensed cream of mushroom soup, 10 ¾ ounce can
- 1 can Rotel tomatoes and green chilies original, 10 ounce can
- 1 teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 12 corn tortillas, 6 inch
- 2 cups shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 350 °F
- Heat a large skillet over medium-high heat and add the olive oil, onion, and bell pepper. Saute, frequently stirring, for about five minutes or until the vegetables are tender.
- Add the chicken, cream of mushroom and chicken soups, a can of Rotel, chili powder, salt, pepper, and garlic powder. Combine the ingredients and continue cooking for two to three more minutes or until everything is heated through.
- Tear the corn tortillas into quarters. Spray a 9' x 13' casserole dish with non-stick cooking spray and cover the bottom with a third of the tortilla pieces.
- Top with a third of the chicken mixture and two-thirds cup of shredded cheese and spread out evenly. Repeat the layers twice, ending with the remaining cheese.
- Bake uncovered at 350 degrees for 30 minutes or until the cheese on top is nicely melted and the casserole is hot and bubbling.
- Remove from the oven and let sit for about five minutes. Top with optional garnishes and serve while it's hot.
Notes
- You can substitute Doritos, Fritos, or other tortilla corn chips for the corn tortillas.
- For the "cream of" condensed soups, I like the combination of cream of chicken and cream of mushroom, but you can also use two cans of cream of chicken soup or two cans of cream of mushroom soup.
- Sharp cheddar cheese provides an excellent flavor; however, you can substitute other easy-melting cheeses, including Colby, Monterey Jack, or a Mexican blend. Gruyere and pepper jack are also good choices.
- To make this casserole ahead, make it as directed up to one-day early, but do not bake it. Cover it and store it in the refrigerator. Remove it from the fridge about 30 minutes before baking it to allow it to come to room temperature, and follow the directions for baking it.
- To freeze the casserole, make it as directed, but do not bake it. Instead, wrap it securely and store it in the freezer for up to three months. Then, remove it from the freezer and store it in the fridge overnight so it can thaw before baking.
- Leftovers will last covered in the fridge for up to four days. You can also freeze the leftover baked casserole in an airtight container for up to three months.
Nutrition
Calories: 394kcal | Carbohydrates: 27g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 930mg | Potassium: 444mg | Fiber: 4g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 18mg | Calcium: 268mg | Iron: 2mg
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