How To Make King Ranch Casserole

Ingredients

• 2 cups Shredded Chicken (cooked and shredded; can use rotisserie chicken)
• 1 can (10.5 oz) Cream of Chicken Soup (any brand)
• 1 can (10.5 oz) Cream of Mushroom Soup (any brand)
• 1 can (10 oz) Diced Tomatoes with Green Chilies (Rotel) (any brand)
• 1 teaspoon Chili Powder (adjust to taste)
• 0.5 teaspoon Garlic Powder (or garlic salt)
• 12 pieces Corn Tortillas (softened slightly in microwave for easier layering)
• 2 cups Mexican‑style Shredded Cheese (such as Monterey Jack or a blend; divided for layering)
• 1 small Onion (optional) (finely diced and sautéed if desired)

Instructions

1. Prepare Ingredients

   If using leftover chicken, shred it into bite‑size pieces. Open the cans of cream of chicken soup, cream of mushroom soup, and Rotel. Measure out chili powder and garlic powder.

   Time: PT5M

2. Combine Wet Mix

   In a large mixing bowl combine the shredded chicken, Rotel, cream of chicken soup, and cream of mushroom soup. Stir until evenly mixed.

   Time: PT3M

3. Season the Mixture

   Add 1 teaspoon chili powder and ½ teaspoon garlic powder (or garlic salt) to the bowl. Mix thoroughly.

   Time: PT2M

4. Optional Onion Layer

   If using onion, sauté the diced onion in a little oil until soft, then stir it into the mixture now.

   Time: PT5M

   Temperature: Medium heat

5. Layer the Casserole

   Spread a single layer of corn tortillas on the bottom of the 9x13‑inch Pyrex dish, overlapping slightly. Spoon a portion of the chicken mixture over the tortillas, then sprinkle a handful of shredded cheese. Repeat layers (tortillas, mixture, cheese) until all ingredients are used, ending with a final cheese layer on top.

   Time: PT5M

6. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

7. Bake the Casserole

   Place the assembled casserole in the preheated oven and bake uncovered for 30‑35 minutes, or until the cheese is melted, bubbly, and lightly golden.

   Time: PT35M

   Temperature: 350°F

8. Rest and Serve

   Remove from oven and let rest for 5 minutes before cutting. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

28 g

Fat

15 g

Fiber

3 g