King Ranch Chicken Casserole

• 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. 1 Preheat oven to 350°F.
2. 2 In a large bowl, mix soups and milk until smooth.
3. 3 Stir in chicken, corn, green chiles, onions, and half the cheese.
4. 4 Layer half the tortilla pieces in a greased 9x13 inch baking dish.
5. 5 Pour half the chicken mixture over tortillas.
6. 6 Repeat layers once more.
7. 7 Top with remaining cheese.
8. 8 Bake uncovered for 60 minutes or until bubbly and golden brown.
9. 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