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king ranch chicken

King Ranch Chicken Casserole

Kitchen Ready Betty
This King Ranch chicken casserole is the ultimate Texas comfort food that combines creamy layers with a mild Southwestern kick. It’s a low-effort, high-reward dinner that uses smart pantry shortcuts to get a kid-approved meal on the table in no time.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main Course, Main Dishes
Cuisine American
Servings 8
Calories 322 kcal

Equipment

  • 13x9 glass or ceramic baking dish (well greased)
  • large skillet
  • large mixing bowl
  • whisk or large spoon
  • chef's knife
  • cutting board
  • measuring cups
  • measuring spoons
  • kitchen shears

Ingredients
  

  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 tablespoon olive oil
  • 1 (14.5 oz) can petite diced tomatoes + juice from can
  • 1 (4 oz) can chopped green chilis + juice from can
  • 1 can reduced fat cream of chicken condensed soup + ½ can water
  • 1 cup reduced fat sour cream
  • 2 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 3 cups precooked chicken shredded or cut into bite size pieces
  • 2 (7 oz) bags reduced fat shredded Mexican cheese blend
  • 12 white corn tortillas cut into strips or quarters
  • diced green onions optional garnish

Instructions
 

  • Preheat oven to 350℉.
  • In a large skillet over medium heat, sauté bell peppers in olive oil until softened.
  • Make the sauce while peppers are cooking. To a large bowl, add diced tomatoes (plus juice from can), green chilis (plus juice from can), soup (plus ½ can water), sour cream, chili powder, garlic powder, cumin, and cayenne pepper; mix until well combined.
  • Add the cooked peppers to the bowl and thoroughly mix; then add ½ cup of this sauce mixture to the bottom of a well greased 13x9 casserole dish.
  • Next, arrange ½ of the chicken (1&½ cups) over the sauce, followed by ½ of the remaining sauce and then 1 cup of the shredded cheese. Arrange ½ of the cut corn tortillas on top (it's okay if they slightly overlap).
  • Start a new layer by placing the remaining chicken on top of the tortillas, followed by 1 more cup of cheese; then place the remaining tortillas on top.
  • Spread the rest of the sauce over the tortillas and top with the remaining cheese.
  • Bake, uncovered, for 35-40 minutes or until bubby and top is light golden brown.
  • Allow to rest for 5-10 minutes before slicing and serving. Garnish with diced green onions if desired.

Notes

For the best texture, don't skimp on the sautéing step for your peppers. Getting them nice and soft before they go into the casserole ensures you don't end up with any crunchy surprises in an otherwise creamy dish.
Let the casserole sit for about 10 minutes after taking it out of the oven. This gives the sauce time to set so your layers stay nice and neat instead of sliding all over the plate.
Store casserole leftovers in an airtight container for up to 3-4 days; keep refrigerated.
You can also freeze it in a freezer-safe container or wrap tightly with foil for up to 3 months; defrost overnight in the fridge.
To reheat, warm individual portions in the microwave or reheat the whole dish in the oven (loosely covered with foil) at 350°F until bubbling.

Nutrition

Calories: 322kcalCarbohydrates: 29gProtein: 23gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 63mgSodium: 611mgPotassium: 754mgFiber: 5gSugar: 3gVitamin A: 1627IUVitamin C: 42mgCalcium: 393mgIron: 2mg
Keyword comfort food, corn tortillas, king ranch, king ranch casserole, king ranch chicken casserole, leftover chicken, precooked chicken, rotisserie chicken
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