King Ranch Casserole
King Ranch Casserole is your solution if you're looking for a dinner that is both delicious and easy to make! It's a creamy dish with layers of chicken, cheese and tortilla chips that your family is going to want on repeat.
Servings: 8 people
Ingredients
- 2 tablespoons olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- salt and pepper
- 2 cups cooked chicken, shredded
- 1 (10 ounce) can fire roasted diced tomatoes, drained
- 1 (4 ounce) can green chiles, drained
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 bag corn tortilla chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9x13-inch baking dish with cooking spray.
- In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add in the chopped 1 green bell pepper, 1 red bell pepper, and 1 small yellow onion,. Season with salt and pepper and sauté until the vegetables are tender.
- In a large bowl, mix together the sauteed vegetables, shredded 2 cups cooked chicken, 1 (10 ounce) can fire roasted diced tomatoes, 1 (4 ounce) can green chiles, 1 (10 ounce) can cream of mushroom soup, 1 (10 ounce) can cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon pepper.
- In a separate bowl, mix together 1 cup shredded cheddar cheese and 1 cup shredded pepper jack cheese.
- At the bottom of the baking dish, layer enough of the 1 bag corn tortilla chips to cover the bottom in an even layer. Pour ½ of the chicken mixture on top of the tortilla chips and ½ of the cheese mixture on top of the chicken.
- Repeat these layers 1 more time for a total of 2 layers of chips, chicken, and cheese, ending with the last layer of cheese.
- Bake the casserole until the top is bubbly and golden, about 20-30 minutes. Remove the casserole from the oven and let it rest for at least 10 minutes before serving.
Notes
Store leftovers in the fridge in an airtight container for up to 4 days.
If you like a little heat, add a diced jalapeño to the vegetable mix and add an additional teaspoon of chili powder.
Some recipes use corn tortillas or flour tortillas in place of the chips but I prefer the way the chips absorb some of the liquid.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 9g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 1120mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 38mg | Calcium: 230mg | Iron: 2mg
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