Description
This Easy King Ranch Chicken Casserole is a comforting Tex-Mex dish perfect for a family dinner. Layers of tender chicken, creamy soups, cheese, and tortillas come together for a delicious bake that’s simple to make and satisfying to eat.
Ingredients
Scale
For the casserole:
- 3 cups cooked shredded chicken
- 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 chilies (such as Rotel)
- 1 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 12 corn tortillas (cut into quarters)
- 1 small onion (diced)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Sauté onions: In a skillet over medium heat, sauté the diced onion in olive oil until soft, about 4–5 minutes.
- Prepare the filling: In a large bowl, combine shredded chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes, sour cream, spices, salt, and pepper. Mix in half of the shredded cheese.
- Layer the casserole: Grease a 9×13-inch baking dish. Layer tortilla pieces, chicken mixture, and cheese three times, ending with cheese on top.
- Bake: Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10–15 minutes until bubbly.
- Rest and serve: Let the casserole rest for 10 minutes before serving.
Notes
- You can use rotisserie chicken for quicker preparation.
- Add a chopped green bell pepper with the onion for extra flavor.
- Swap sour cream for Greek yogurt if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 4g
- Sodium: 960mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
