King Ranch Chicken Casserole

Posted by Jill Bosich on

Are you a casserole person? I admit, I am. I can not help it. My mom is an amazing cook and between her and my nana growing up, I had some great hot meals. So here’s this old stand by, the King Ranch Casserole but this one goes so far as to claim it the “Best Damn King Ranch Casserole”, ok, I’m in! It features chicken, jalapeños, and yummy RO*TEL. Warm, spicy, and cheesy. Try it this weekend! I want your life delicious! Xo

Ingredients

  • 2-3 chicken breasts, cooked & shredded (or diced) or 2 ½ to 3 cups of cooked chicken
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 bell peppers, seeded and diced
  • 4 cloves garlic, minced
  • 1-2 jalapenos, seeded and finely chopped (depending on desired heat level)
  • 1 10oz can Original Rotel Diced Tomatoes & Green Chilis, drained well
  • 1 12oz carton Pacific Foods Cream of Mushroom
  • 1 12oz carton Pacific Foods Cream of Chicken
  • 3 tablespoons heavy cream
  • ½ teaspoon black pepper
  • 1/2 tsp cumin
  • 12-15 corn tortillas (if making gluten free, make sure tortilla are gluten free)
  • 2 cups Colby jack cheese, grated

Instructions

Preheat oven to 350 degrees. Step 2 Add butter to large skillet over medium high heat. When butter melts, add onion and bell pepper. Cook for 5-7 minutes until softened. Add garlic and cook for 2 more minutes. Remove from heat.   To a large bowl add cooked chicken, Rotel, chopped jalapeno, both soups, cream, pepper, and cumin. Stir well to combine. Add cooked veggies and stir to combine.  You are ready to assemble! Butter or spray a deep 9×9 casserole dish. Start with a layer of tortillas. Cut 2 tortillas in half and place the cut side along the edges of the pan and place one hole tortilla to cove the hole in the center. Spoon about 1- 1 ½ cups of the chicken mixture on top of the tortillas and spread evenly. Top with ½ cup of shredded cheese…now tortillas…you may have to cut a few to fill in the holes in the corners.  Repeat layers ending with chicken mixture and cheese on top. Bake at 350 for 35 -40 minutes or until bubbly and golden brown. Check after 25 minutes, if cheese is getting too brown, lay a piece of foil over the top. Let sit at least 15-20 minutes before cutting. Keep leftovers in container tightly sealed and refrigerate. It is even better the next day!  You can also bake it off the day before serving, refrigerate and reheat before serving. To reheat, cover with foil and bake at 300 for 45-50 minutes or until heated through.

Credit: Texas Granola Girl


Share this post



Newer Post →


Leave a comment