Description
Creamy King Ranch Chicken Casserole
Ingredients
3 cups cooked chicken, shredded or diced
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 (like Rotel)
1 small onion, finely diced
1 small green bell pepper, finely diced
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp smoked paprika (optional)
Salt and black pepper, to taste
12 small corn tortillas (or tortilla chips)
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Fresh cilantro and diced tomatoes, for garnish
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Sauté the Vegetables:
Heat a skillet over medium heat and sauté the onion and bell pepper until softened (about 3–4 minutes).
Make the Creamy Sauce:
In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
Stir in the sautéed vegetables and cooked chicken.
Layer the Casserole:
Grease a 9×13-inch baking dish.
Layer 4 corn tortillas (or a layer of tortilla chips) on the bottom of the dish.
Spread a third of the chicken mixture over the tortillas.
Sprinkle a third of the shredded cheeses over the chicken mixture.
Repeat these layers two more times, ending with cheese on top.
Bake:
Cover the casserole with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
Garnish and Serve:
Top the casserole with fresh cilantro and diced tomatoes for a pop of color and freshness.
Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
#KingRanchChicken #ComfortFood #CasseroleRecipes
