King Ranch Chicken Casserole
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs; about 3–4 breasts
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 2 cans (10 oz each) diced tomatoes with green chiles Ro-Tel) (undrained
- 2 cans (4 oz each) diced green chiles mild or hot
- 1 can (10.5 oz) condensed cream of chicken soup low-sodium preferred
- 0.5 cup low-sodium chicken broth
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper optional, for heat
- 12 corn tortillas 6-inch) (cut into quarters or halved
- 2.5 cups sharp cheddar cheese freshly shredded, divided
- 0.5 cup Monterey Jack cheese shredded, optional for meltiness
- fresh cilantro (chopped)
- sour cream or plain Greek yogurt
- sliced jalapeños
- lime wedges
Instructions
- Place chicken breasts in a medium saucepan and cover with cold water or chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 18–20 minutes until the internal temperature reaches 165°F.
- Remove chicken from the liquid and allow to rest for 5 minutes. Using two forks or a stand mixer with the paddle attachment, shred the chicken into bite-sized pieces. Season with garlic powder, cumin, salt, and pepper. Set aside. Alternatively, use 3 cups of shredded rotisserie chicken to save time.
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the chili powder, smoked paprika, and cayenne (if using).
- Add the Ro-Tel tomatoes (with juices), diced green chiles, cream of chicken soup, and chicken broth. Stir everything together until smooth and well combined. Let the sauce simmer for 3–4 minutes over low heat. Taste and adjust seasoning as needed.
- Spread a thin layer of the sauce on the bottom of the prepared baking dish — just enough to coat and prevent sticking.
- Arrange half of the corn tortilla quarters in an even layer over the sauce, overlapping slightly to cover the bottom.
- Spread half of the shredded chicken evenly over the tortilla layer.
- Ladle half of the remaining sauce over the chicken layer, spreading evenly.
- Sprinkle 1 cup of shredded cheddar (and Monterey Jack if using) over the sauce layer.
- Repeat the layers: remaining tortillas, remaining chicken, remaining sauce, and then top with the final 1.5 cups of cheddar cheese, spreading evenly to the edges.
- Cover the baking dish tightly with aluminum foil. Bake at 350°F for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is fully melted, golden in spots, and the edges are bubbling.
- Remove from the oven and allow the casserole to rest for 10 minutes before slicing and serving. This rest time helps the layers set for cleaner slices.
- Serve warm, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, sliced jalapeños, and a squeeze of lime. Enjoy!
Notes
Make-ahead: Assemble fully, cover with foil, and refrigerate up to 24 hours before baking. Add 10 extra minutes to covered bake time. Freezer: Freeze unbaked (tightly wrapped) for up to 3 months; thaw overnight in fridge before baking. Lighter version: Replace condensed soup with a homemade roux sauce using 1 cup low-sodium broth + 2 tbsp flour + 2 tbsp olive oil, cooked until thickened. Protein swap: Rotisserie chicken, shredded turkey, or ground beef all work well. Gluten-free: Use corn tortillas and a certified GF cream of chicken soup or homemade sauce.