There's something about a good casserole that just feels like a warm hug, and our family favorite, King Ranch Chicken Casserole, is no exception. This dish is a Tex-Mex staple rumored to have originated on the King Ranch in Texas - one of the largest ranches in the world. It's creamy, cheesy, and layered like lasagna but with bold Southwestern flavors that promise to be a hit at any family meal. It's perfect for busy weeknights, potlucks, or when you're craving comfort food that feeds your soul as well as your tummy.
King Ranch Chicken Casserole is hearty and flavorful enough to stand on its own, but I love to serve it with a crisp green salad to add some freshness to the meal. A side of sweet corn or a helping of Spanish rice also complements the creamy Tex-Mex flavors beautifully. And don't forget some warm, soft tortillas or tortilla chips for scooping up all that deliciousness!
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King Ranch Chicken Casserole
Servings: 8 Servings
Ingredients:
- 3 cups shredded cooked chicken (rotisserie chicken works great!)
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles (like Ro-Tel), undrained
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 corn tortillas, torn into bite-size pieces
- 3 cups shredded cheddar cheese, divided
- Fresh cilantro, chopped (for garnish)
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles (like Ro-Tel), undrained
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 corn tortillas, torn into bite-size pieces
- 3 cups shredded cheddar cheese, divided
- Fresh cilantro, chopped (for garnish)
Directions:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix the chopped onion, bell pepper, both cans of soup, the can of diced tomatoes with green chiles, chicken broth, chili powder, garlic powder, and cumin. Season with a bit of salt and pepper. Stir until everything is well mixed.
3. Spread a thin layer of the soup mixture on the bottom of the prepared baking dish. Layer half of the torn tortillas over the soup mixture, followed by half of the shredded chicken, and then half of the remaining soup mixture. Sprinkle one cup of cheddar cheese over the top.
4. Repeat the layers once more, starting with the remaining tortillas, chicken, soup mixture, and another cup of cheese.
5. Finish by sprinkling the final cup of cheese over the top.
6. Bake in the preheated oven for 30-40 minutes, or until the casserole is bubbly and the cheese has melted nicely.
7. Allow the casserole to rest for about 5 minutes after taking it out of the oven. Then sprinkle with fresh cilantro before serving.
Variations & Tips:
- For picky eaters or those with dietary restrictions, you can substitute the cream of chicken and mushroom soups with a homemade white sauce and use gluten-free tortillas.
- If your family enjoys a little extra heat, add in a diced jalapeño to the soup mixture or top the casserole with sliced pickled jalapeños before serving.
- Leftovers are glorious with this casserole and can easily be reheated. Sometimes, I even find it tastes better the next day after the flavors have had more time to meld together. Just cover with foil and reheat in the oven or serve up individual portions in the microwave.
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- Lastly, remember that cooking is all about making it your own, so don't be afraid to tweak the spices or add-ins to suit your family's taste buds. After all, the best part of mealtime is sharing the love you've cooked up, right there on the plate.