King Ranch Casserole - Delicious Southwestern Comfort Food!

Ingredients

• 3 pieces Chicken Breast (boneless, skinless; butterflied and grilled)
• 1 large Sweet Onion (diced)
• 2 pieces Jalapeño Pepper (seeds removed, diced)
• 1 pound Cheddar Cheese (medium cheddar, freshly shredded)
• 1 can Rotel Diced Tomatoes & Green Chilies (10‑oz can)
• 2 cans Cream of Mushroom Soup (10.5‑oz cans)
• 2 cans Cream of Jalapeño Soup (10.5‑oz cans; can substitute any cream soup)
• 1 tablespoon Meat Church Texas Chili Seasoning (or any Southwestern seasoning blend)
• 1 tablespoon Crushed Doritos (optional crunchy topping)
• 12 pieces Tostada Shells (store‑bought, about 6 per layer)
• 2 tablespoons Olive Oil (for sautéing onion and jalapeños)

Instructions

1. Season and Grill Chicken

   Season the three chicken breasts with the Meat Church Texas chili seasoning, then grill over medium‑high heat until fully cooked through, about 5‑6 minutes per side.

   Time: PT12M

   Temperature: medium‑high

2. Cool and Chop Chicken

   Transfer the grilled chicken to a cutting board, let it rest for a couple of minutes, then chop or shred into bite‑size pieces.

   Time: PT5M

3. Sauté Onion and Jalapeños

   Heat 2 Tbsp olive oil in a skillet over medium heat. Add the diced sweet onion and jalapeños; sauté until softened and fragrant, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium

4. Combine All Mix‑In Ingredients

   In a large mixing bowl combine the chopped chicken, sautéed onion‑jalapeño mixture, shredded cheddar, one can of Rotel, both cans of cream of mushroom, both cans of cream of jalapeño, the chili seasoning and crushed Doritos. Stir until evenly mixed.

   Time: PT5M

5. Layer the Casserole

   Spread six tostada shells in the bottom of the 9×13‑inch baking dish. Pour roughly half of the chicken mixture over the tostadas, spreading evenly. Add the remaining six tostadas on top, then spread the remaining mixture. Finish with a generous layer of shredded cheddar on top.

   Time: PT10M

6. Bake

   Preheat the oven (or Traeger grill) to 350°F. Bake the assembled casserole for 40‑45 minutes, until the cheese is melted and bubbly and the edges are golden.

   Time: PT45M

   Temperature: 350°F

7. Rest and Serve

   Remove the casserole from the heat and let it rest for 5 minutes before scooping. This allows the layers to set and makes serving easier.

   Time: PT5M

Nutrition Facts

Calories

690

Protein

28g

Carbohydrates

30g

Fat

45g

Fiber

2g