Ah yes—King Ranch Chicken—the ultimate Tex-Mex comfort casserole. Creamy, cheesy, slightly spicy, and perfect for feeding a crowd. Here’s a classic, reliable version:
King Ranch Chicken Casserole 🍗🌶️
Ingredients (Serves 6–8)
- 3 cups cooked chicken, shredded (rotisserie works perfectly)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10 oz) Ro*Tel diced tomatoes & green chilies (or mild diced tomatoes + 1–2 chopped green chilies)
- 1 small onion, finely chopped
- 1 bell pepper (optional), chopped
- 2 cups shredded cheddar cheese (divided)
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt & pepper, to taste
- 6–8 corn tortillas, cut into strips
Instructions
- Preheat oven: 350°F (175°C).
- Sauté veggies: In a skillet, cook onion & bell pepper until soft.
- Mix sauce: In a large bowl, combine the soups, Ro*Tel, chili powder, garlic powder, salt, and pepper. Stir in half of the shredded cheese.
- Assemble casserole:
- Spread a thin layer of soup mixture on the bottom of a 9×13” baking dish.
- Layer tortilla strips over the sauce.
- Add half the shredded chicken, then half the remaining sauce.
- Repeat: tortillas → chicken → sauce.
- Top with remaining shredded cheese.
- Bake: 25–30 minutes until bubbly and cheese is melted.
Tips & Tweaks
- Spicier version: Add diced jalapeños or a pinch of cayenne.
- Creamier version: Stir in ½ cup sour cream to the soup mixture.
- Shortcut: Use leftover rotisserie chicken and skip sautéing the veggies for a 20-minute “cheater” version.
- Make ahead: Assemble the night before and bake the next day—flavors deepen beautifully.
If you want, I can also give a WW-friendly lighter version that’s half the calories but just as creamy and satisfying.
Do you want the lighter version?
