Classic King Ranch Chicken Casserole aka Mexican Chicken Casserole or King Ranch Casserole is an easy, make-ahead, delicious entrée loaded with melty cheese, yummy tomatoes, spicy peppers and green chilies and juicy chicken sandwiched between layers of corn tortillas. It's also perfect for Cinco de Mayo!
Heat a large skillet over medium-high heat and add the olive oil, onion and bell pepper. Saute for about 5 minutes, stirring frequently, until the vegetables are tender.
Add the chicken, cream of mushroom and chicken soups, a can of diced tomato and green chiles, chili powder, salt and pepper, and garlic powder. Mix well and cook for 2-3 more minutes or until everything is heated.
Tear the tortillas into pieces. Put a layer of the tortilla pieces on the bottom of a 9x13 oven proof baking dish** which has been sprayed with a non-stick cooking spray for easy clean-up.
Top with 1/3 of the chicken mixture and 2/3 cup of cheese. Repeat the layers twice, ending with the cheese.
Bake uncovered at 350 degrees for 30-35 minutes.
Optional, to serve, top with sour cream, additional shredded cheese, avocado, and/or salsa.
*You can use a rotisserie chicken from your deli. I just drizzled a little olive oil and added salt and pepper to 2 chicken breasts because that's what I had and roasted them for about 40 minutes at 350 degrees.**To make one casserole that serves 8, use a 9x13 baking dish. I wanted two casseroles, so I used 2 8x8 disposable aluminum pans and divided the mixture. If freezing, cover tightly and place in the freezer. When ready to cook, thaw in the refrigerator overnight and bake as directed. If the casserole is still frozen, add about 20 minutes to the baking time.***You can substitute Tostitos, Doritos or other corn chips for the corn tortillas.[nutrition-label]