Go Back
+ servings
King Ranch Chicken Casserole
Print

King Ranch Chicken Casserole

King ranch chicken casserole combines layers of cheese, chicken, corn tortillas, and a rich creamy sauce for a delicious comfort meal. Serve it with your favorite sides for an easy, homemade dinner.
Course Casserole, Entree, Main Course
Cuisine Mexican, Southern
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 354kcal

Ingredients

  • 1 onion diced
  • 1 tablespoon butter
  • 4 ounce can green chilies with the liquid
  • 21 ounce cream of chicken soup (2 cans)
  • 10 ounce can tomatoes with green chilies
  • 8 ounce Pepper Jack cheese shredded
  • 3 cups shredded chicken
  • 1 ounce taco seasoning mix
  • cup chicken broth
  • 8 ounce Sharp Cheddar cheese shredded
  • 18 small corn tortilla

Instructions

  • In a large skillet, melt 1 tablespoon butter and cook a diced onion until softened.
    1 onion, 1 tablespoon butter
  • Add 2 cans of cream of chicken soup, 4 ounce green chiles, and 10 ounce tomatoes with green chiles. Cook on medium heat until sauce is warm.
    4 ounce can green chilies, 21 ounce cream of chicken soup, 10 ounce can tomatoes with green chilies
  • Add shredded 8 ounce pepper jack cheese. Cook until cheese is melted and remove from heat.
    8 ounce Pepper Jack cheese
  • In a mixing bowl, mix 3 cups shredded chicken with1 ounce taco seasoning mix and 1 ½ cup chicken broth.
    3 cups shredded chicken, 1 ounce taco seasoning mix, 1½ cup chicken broth
  • In a greased 9x 13 baking dish, layer six small corn tortillas. Add half of chicken mixture and spread evenly over the tortillas.
    18 small corn tortilla
  • Add another layer of 6 corn tortillas. Add chicken mixture and spread evenly over the tortillas reserving a small amount of chicken mixture for a final thin layer.
  • Add last layer of 6 corn tortillas. Spread remaining thin layer of chicken mixture evenly over the tortillas. Completely cover with 8 ounce shredded cheddar cheese.
    8 ounce Sharp Cheddar cheese
  • Bake covered at 350 degrees for 25 minutes.
  • Spread remaining sauce mixture over the corn tortillas.
  • Remove tin foil and cook an additional 20 minutes.
  • Rest for 10 minutes before serving. Serve with favorite toppings such as salsa, guacamole, olives, onions, and tomatoes.

Video

Notes

Note: It is tempting to cut into the casserole before resting. Do not do it! Resting allows the casserole to firm and maintain its shape when serving.

Nutrition

Calories: 354kcal | Carbohydrates: 24g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 937mg | Potassium: 226mg | Fiber: 3g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 2mg | Calcium: 321mg | Iron: 2mg