King Ranch Chicken Casserole

5 from 1 vote

Bring some Tex-Mex to your table with this delicious, easy King Ranch chicken casserole that's been a favorite for generations of my family. This hearty and flavorful casserole is also a great make-ahead meal that can be frozen and reheated for a quick and tasty dinner any time.

Prep Time10

Cook Time35

Total Time45

Course: Entree

Cuisine: Mexican

Keyword: casserole, chicken dinner

Servings: servings

Calories: 767kcal

Author: Laura

Equipment

Cutting Board
Sharp knife
Grater
Large saucepan
9x13 pan
Spatula

Ingredients

2 Tablespoons olive oil
1 red or orange pepper diced
1 cup onion diced
10.5 ounces can cream of mushroom soup
10.5 ounces can cream of chicken soup
10 ounces can Rotel tomatoes
2 cups cooked cubed or shredded chicken
2 teaspoons garlic powder
3 cups shredded Mexican cheese
12-14 6- inch corn or flour tortillas quartered
3 Tablespoons cilantro chopped, optional
2 green onions sliced, optional
sour cream topping, optional

Instructions

Preheat the oven to 350 degrees F.
In a saucepan heat olive oil and sauté pepper and onion until softened.
To the sauteed vegetables, add in the soups, Rotel tomatoes, chicken, cilantro and garlic powder.
Stir until combined and heated through.
In a 9"×13" greased pan layer a third of your tortillas, a third of chicken mixture, and a third of shredded cheese.
Repeat with 2 more layers, finishing with the cheese.
Bake 30-35 minutes uncovered. Top with green onion or additional cilantro if desired. Serve hot!

Notes

Leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. Always use air-tight containers.

Nutrition