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Per serving
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- 1
Heat the oven
Preheat your oven to 375°F.
- 2
Soften the veggies
Chop the bell pepper and onion. Heat the oil in a large skillet over medium heat. Add the pepper and onion and cook, stirring now and then, for 4 to 6 minutes — until they're soft and smell sweet.
- 3
Build the sauce
Pour in both cans of cream soup, the diced tomatoes with green chiles (juices and all), the chili powder, garlic powder, salt, and pepper. Stir until it all comes together into a creamy sauce.
- 4
Add the chicken
Chop or shred the cooked chicken into bite-sized pieces and fold it into the skillet. Give it a good stir, then pull the pan off the heat.
- 5
Layer the casserole
Grease a 9x13-inch baking dish. Tear 4 of the corn tortillas into rough pieces and scatter them across the bottom. Spoon half of the chicken mixture over the tortillas and smooth it out, then sprinkle on half of the cheddar. Repeat the layers with the remaining tortillas, chicken mixture, and cheese — finishing with cheese on top.
- 6
Bake until bubbly
Slide the dish into the oven uncovered and bake for 20 to 30 minutes, until the edges are bubbling away and the cheese on top has fully melted.
- 7
Rest, then serve
Let the casserole sit on the counter for 5 to 10 minutes before scooping. It firms up just enough in that time to hold its shape on the plate.
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King Ranch Chicken Casserole
Created by: HomeCooking
Ingredients
- 1 green bell pepper
- 1 yellow onion
- 1 tbsp vegetable oil
- 10 1/2 oz cream of chicken soup
- 10 1/2 oz cream of mushroom soup
- 10 oz diced tomatoes with green chiles
- 1 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 cup chicken
- 8 corn tortillas
- 2 cup cheddar cheese
Instructions
- Heat the ovenPreheat your oven to 375°F.
- Soften the veggiesChop the bell pepper and onion. Heat the oil in a large skillet over medium heat. Add the pepper and onion and cook, stirring now and then, for 4 to 6 minutes — until they're soft and smell sweet.
- Build the saucePour in both cans of cream soup, the diced tomatoes with green chiles (juices and all), the chili powder, garlic powder, salt, and pepper. Stir until it all comes together into a creamy sauce.
- Add the chickenChop or shred the cooked chicken into bite-sized pieces and fold it into the skillet. Give it a good stir, then pull the pan off the heat.
- Layer the casseroleGrease a 9x13-inch baking dish. Tear 4 of the corn tortillas into rough pieces and scatter them across the bottom. Spoon half of the chicken mixture over the tortillas and smooth it out, then sprinkle on half of the cheddar. Repeat the layers with the remaining tortillas, chicken mixture, and cheese — finishing with cheese on top.
- Bake until bubblySlide the dish into the oven uncovered and bake for 20 to 30 minutes, until the edges are bubbling away and the cheese on top has fully melted.
- Rest, then serveLet the casserole sit on the counter for 5 to 10 minutes before scooping. It firms up just enough in that time to hold its shape on the plate.