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+ servings

King Ranch Chicken Casserole

A Tex-Mex favorite!
Prep Time20 minutes
Cook Time30 minutes
Servings - 12 servings

Ingredients 

  • 1/2 cup butter
  • 1 small yellow onion chopped
  • 1 red bell pepper seeded and diced
  • 10 oz can cream of mushroom soup
  • 10 oz can cream of chicken soup
  • 10 oz can diced tomatoes with green chilies (Ro-Tel)
  • 3 cups shredded chicken
  • 18 corn tortillas, torn into bite size pieces
  • 1 cup shredded Monterrey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • Side salad

Instructions

  • Preheat oven to 350 F. Spray a 9x13-inch baking dish with non-stick cooking spray!
  • In a large skillet, melt the butter and saute the chopped yellow onion and diced red peppers for 3 to 4 minutes, or until start to turn translucent. Stir in the cans of soup, the undrained can of diced tomatoes and green chilies, and the shredded chicken. Combine well and remove from heat.
  • Place a layer of 1/3 of the torn tortillas into the base of the baking dish, add 1/2 of the chicken mixture. Add another 1/3 of the torn tortillas, then the rest of the chicken mixture. Add final 1/3 of the torn tortillas, and then sprinkle the shredded Monterrey Jack and shredded cheddar cheeses on top.
  • Bake in the preheated oven for 25 to 30 minutes, or until warmed through and cheese has melted on top.
  • Serve King Ranch Chicken Casserole with side salad!