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Best King Ranch Casserole

A warm, cheesy casserole loaded with tender chicken, zesty tomatoes, and gooey cheese, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Tex Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 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
  • 1 cup milk
  • 1 small onion diced
  • 1 green bell pepper diced
  • 8-10 corn tortillas cut into strips
  • 2 cups shredded cheddar cheese
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Spatula
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, add a splash of oil and sauté the diced onion and green bell pepper until tender.
  3. In a mixing bowl, combine the cooked shredded chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes, milk, chili powder, garlic powder, salt, and pepper.
  4. Spread a layer of corn tortilla strips in the bottom of your baking dish.
  5. Pour half of the chicken mixture over the tortilla layer, spreading it evenly.
  6. Add another layer of tortilla strips followed by the remaining chicken mixture.
  7. Sprinkle the shredded cheddar cheese generously over the top.
  8. Cover the dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 10 minutes to get a golden-brown cheese topping.

Notes

Let the casserole sit for 5-10 minutes after baking for easier serving.