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King Ranch Chicken Casserole in a large baking dish with a scoop taken out exposing chicken, veggies, and sauce on the inside.
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5 from 1 vote

King Ranch Chicken Casserole

King Ranch Chicken Casserole is Southern comfort food. A Tex-Mex casserole with layers of chicken, tortillas, veggies, and melted cheese.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American, Tex-Mex
Servings: 12 servings
Calories: 641kcal
Author: Angela Lietzke

Equipment

  • 9x13" baking dish

Ingredients

  • 3 cups chicken cooked and cut into bite sized pieces
  • 12 corn tortillas
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 cups cheese freshly grated, saving some to sprinkle on top
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Rotel tomatoes with green chilis
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat oven to 350°F and grease a 9x13" baking dish.
  • In a large bowl, combine the cream of mushroom soup, cream of chicken soup, can of Rotel, and all the spices. Stir well to make the sauce.
  • Step 1: Add half of the cooked chicken to the bottom of the dish.
  • Step 2: Cover with a layer of corn tortillas making sure to leave no holes. You can tear the tortillas to assure full coverage, if need be.
  • Step 3: Spread half of the onions and bell peppers over the tortillas in an even layer.
  • Step 4: Sprinkle with a layer of cheese.
  • Step 5: Using a spatula, evenly spread half of the sauce over the cheese.
  • Repeat these steps one more time until all ingredients run out. This will give you a 2 layer casserole. Sprinkle additional cheese on top before baking.
  • Bake in the oven for 45 minutes. Let the casserole sit 10-15 minutes before serving.

Notes

  • I don't cook the vegetables because the time in the oven softens them. If you don't want a crunch from the onions and bell peppers you can sauté them first.
  • You can make this casserole as mild or as spicy as you would like depending on the spice level of Rotel you use (I like to use hot Rotel) and the amount of spices you add to the sauce. Use more or less depending on your flavor preference.
  • Let the casserole sit for 10-15 minutes before cutting into it to allow for the casserole to cool slightly and thicken.

Nutrition

Calories: 641kcal | Carbohydrates: 17g | Protein: 8g | Fat: 60g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Cholesterol: 66mg | Sodium: 691mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 682IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 1mg