This King Ranch Chicken Casserole is a Southern staple. It’s spicy, cheesy, and everything you’re craving when hunger strikes.
Start by sautéing the onion and bell pepper in a large skillet for about five minutes. Stir in chopped cooked chicken, cream of chicken soup, cream of mushroom soup, a can of diced tomato and green chiles, chili powder, salt, garlic powder, and pepper. Tear corn tortillas into 1-inch pieces and layer in the bottom of a lightly greased baking dish. Top with a third of the chicken mixture and 2/3 cup of cheese. Repeat the layers twice. Bake the casserole at 350 degrees for 30 to 35 minutes or until it is bubbly, delicious, and you can’t wait another minute to dig in.
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Make our Tex-Mex chicken casserole company-worthy by topping with finely chopped cilantro, chopped tomatoes, and a side of guacamole. Mexican rice makes a delicious side, but we also love a simple green salad dressed with a light vinaigrette and full of crunchy fresh veggies to round out the meal.
Our recipe makes 6 to 8 servings, but don’t cut the recipe in half if you’re only feeding two. Simply prepare the recipe as directed in step 1, then layer the ingredients between two casserole dishes instead of one. Freeze the extra casserole up to a month. When you’re ready to pull it out of the freezer, let it thaw in the refrigerator overnight, and bake according to the instructions.
If you’re bringing this casserole to a friend who just had a baby or a church potluck, bake and cover with heavy-duty aluminum foil after pulling it from the oven. Wrap in a dishtowel and place it on a sturdy tray for easy transportation.