This Cheesy King Ranch Casserole is a comforting, flavorful dish that combines tender shredded chicken, hearty corn tortillas, and creamy cheddar cheese. Made with a blend of cream of chicken and cream of mushroom soups, along with diced tomatoes with green chilies, this casserole is the ultimate family-friendly dinner. Easy to prepare, it’s perfect for weeknight meals or feeding a crowd. This Tex-Mex casserole is customizable, allowing for options like vegetarian substitutes or extra heat with chili powder. Whether you’re making it ahead of time or baking it fresh, this delicious casserole is sure to satisfy everyone at the table.
Ingredients
- 1 tablespoon neutral oil
- 1 medium onion, chopped
- 1 medium bell pepper (any color), chopped
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) can diced tomatoes with green chilies
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 3 cups cooked, shredded chicken
- 12 corn tortillas, sliced into triangles, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside. - Cook the Veggies
Heat the neutral oil in a large skillet over medium-high heat. Once hot, add the chopped onion and bell pepper. Stir occasionally and cook for 2-3 minutes until the vegetables are softened. - Prepare the Chicken Mixture
Remove the skillet from the heat. Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chili powder, dried oregano, and the shredded chicken. Mix everything until well combined, then set aside. - Assemble the Casserole
In the prepared baking dish, layer the tortilla triangles across the bottom. Top the tortillas with half of the chicken mixture, spreading it evenly. Sprinkle 1 cup of shredded cheddar cheese on top. Repeat the layers, finishing with the remaining chicken mixture and cheese. - Bake the Casserole
Place the casserole in the preheated oven and bake for 35-40 minutes, or until the cheese is melted, bubbly, and browned on top. Remove from the oven and let the casserole cool slightly before serving.
Tips
- Customize Your Spice: Adjust the amount of chili powder based on your spice preference. Add a pinch of cayenne pepper for extra heat if desired.
- Use Fresh Chicken: If you prefer, you can cook and shred fresh chicken breast or thighs instead of using pre-cooked or rotisserie chicken.
- Make Ahead: Prepare the casserole the night before and refrigerate. When ready to bake, just pop it in the oven and cook as directed.
Variations and Substitutions
- Vegetarian Option: Replace the chicken with black beans or a medley of sautéed vegetables like zucchini, mushrooms, and corn.
- Cheese Choices: Swap out cheddar cheese for a Mexican cheese blend or pepper jack for a spicier twist.
- Gluten-Free: Use gluten-free corn tortillas to make this casserole gluten-free.
FAQs
Can I freeze Cheesy King Ranch Casserole?
Yes! After assembling the casserole, cover it tightly and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day ahead, store it in the refrigerator, and bake it the next day.
Can I substitute other meats in the casserole?
Yes, ground turkey, beef, or even shredded pork can be used instead of chicken for a different flavor.
Serving Suggestions
- Serve this cheesy casserole with a side of Mexican rice or refried beans for a complete meal.
- Pair it with a simple side salad of greens, avocado, and lime for a fresh contrast.
- Top individual servings with a dollop of sour cream, guacamole, and a sprinkle of fresh cilantro for added flavor.
Why You’ll Love This Recipe
- Comforting and Hearty: A perfect casserole to feed a crowd, with layers of tender chicken, savory soups, and melted cheese.
- Easy to Make: With just a few simple ingredients and minimal prep, you can enjoy a comforting meal in under an hour.
- Versatile: This casserole can be customized to suit your taste preferences, from spice level to protein choice, making it perfect for any occasion.
Cheesy King Ranch Casserole
9
servings10
minutes35
minutesIngredients
1 tablespoon neutral oil
1 medium onion, chopped
1 medium bell pepper (any color), chopped
1 (10.5-ounce) can condensed cream of chicken soup
1 (10.5-ounce) can condensed cream of mushroom soup
1 (10.5-ounce) can diced tomatoes with green chilies
1 teaspoon chili powder
½ teaspoon dried oregano
3 cups cooked, shredded chicken
12 corn tortillas, sliced into triangles, divided
2 cups shredded cheddar cheese, divided
Directions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Cook the Veggies
- Heat the neutral oil in a large skillet over medium-high heat. Once hot, add the chopped onion and bell pepper. Stir occasionally and cook for 2-3 minutes until the vegetables are softened.
- Prepare the Chicken Mixture
- Remove the skillet from the heat. Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chili powder, dried oregano, and the shredded chicken. Mix everything until well combined, then set aside.
- Assemble the Casserole
- In the prepared baking dish, layer the tortilla triangles across the bottom. Top the tortillas with half of the chicken mixture, spreading it evenly. Sprinkle 1 cup of shredded cheddar cheese on top. Repeat the layers, finishing with the remaining chicken mixture and cheese.
- Bake the Casserole
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the cheese is melted, bubbly, and browned on top. Remove from the oven and let the casserole cool slightly before serving.
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