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King Ranch Chicken Casserole - A Creamy, Cozy Weeknight Favorite

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

  • Cooked chicken (about 4 cups, shredded or chopped; rotisserie chicken works well)
  • Yellow onion (1 medium, diced)
  • Red or green bell pepper (1, diced)
  • Garlic (2–3 cloves, minced)
  • Unsalted butter or olive oil (2 tablespoons)
  • Cream of chicken soup (1 can, 10.5 oz)
  • Cream of mushroom soup (1 can, 10.5 oz)
  • Diced tomatoes with green chiles (1 can, 10 oz, e.g., Rotel; drained if very watery)
  • Chicken broth (1/2 cup; adjust as needed)
  • Chili powder (1 teaspoon)
  • Ground cumin (1 teaspoon)
  • Smoked paprika (1/2 teaspoon, optional)
  • Salt and black pepper (to taste)
  • Corn tortillas (10–12, 6-inch)
  • Shredded cheese (3–4 cups; cheddar, Monterey Jack, or a blend)
  • Fresh cilantro (for garnish, optional)
  • Sour cream or Greek yogurt (optional, for serving)
  • Green onions (optional, sliced for topping)

Instructions
 

  • Preheat the oven. Heat to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  • Sauté the vegetables. In a large skillet, warm butter or oil over medium heat. Add diced onion and bell pepper, and cook until soft, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  • Build the sauce. Add cream of chicken, cream of mushroom, diced tomatoes with green chiles, and chicken broth. Stir in chili powder, cumin, paprika (if using), salt, and pepper. Simmer for 2–3 minutes to combine.
  • Add the chicken. Fold in shredded chicken and stir to coat. The mixture should be creamy and spoonable. If it’s too thick, add a splash more broth.
  • Prep the tortillas. Stack the corn tortillas and cut into quarters, or leave them whole. For better texture, warm them in a dry skillet or microwave for 20–30 seconds to soften.
  • Layer the casserole. Spread a thin layer of chicken mixture on the bottom of the baking dish. Add a layer of tortillas, then a thicker layer of the chicken mixture, followed by a handful of cheese. Repeat 2–3 times, ending with cheese on top. Aim for 3 layers.
  • Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden at the edges.
  • Rest and garnish. Let the casserole rest for 10 minutes to set. Top with chopped cilantro and green onions if you like. Serve with sour cream or Greek yogurt.