King Ranch Chicken Casserole
This creamy, cheesy casserole is a Tex-Mex classic that'll have your family asking for seconds.
Ingredients
- 2 cups cooked shredded chicken
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup milk
- 1 cup frozen corn
- 1 can diced green chiles
- 8 corn tortillas, torn into pieces
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onions
- Salt and pepper to taste
Steps
- 1 Preheat oven to 350°F.
- 2 In a large bowl, mix soups and milk until smooth.
- 3 Stir in chicken, corn, green chiles, onions, and half the cheese.
- 4 Layer half the tortilla pieces in a greased 9x13 inch baking dish.
- 5 Pour half the chicken mixture over tortillas.
- 6 Repeat layers once more.
- 7 Top with remaining cheese.
- 8 Bake uncovered for 60 minutes or until bubbly and golden brown.
- 9 Let stand 10 minutes before serving.
Nutrition
Tips
- Use rotisserie chicken for a quick shortcut.
- For extra flavor, sauté onions until translucent before mixing.
- Add jalapeños if you like a kick.
- Make ahead and bake straight from the fridge.
- Ensure casserole reaches an internal temperature of 165°F for food safety.
Storage
Store leftovers in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in the oven at 350°F until hot.
Serving Suggestions
- Serve with a fresh green salad.
- Pair with warm, crusty bread.
- Add a side of Mexican rice.
- Top with fresh cilantro and avocado slices.
FAQ
Can I use another type of cheese?
Yes, Monterey Jack or pepper jack can be delicious alternatives!
Is this casserole gluten-free?
Not with traditional tortillas, but you can use corn tortillas that are certified gluten-free.
Can I double this recipe?
Absolutely! Just use a larger baking dish and adjust the cooking time accordingly.
What if I don't have cream of mushroom soup?
Use two cans of cream of chicken soup or substitute with a roux-based white sauce.
How do I ensure food safety?
Always check that the casserole reaches an internal temperature of 165°F before serving.
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