This King Ranch Chicken Casserole Recipe is Amazing and Easy

Ingredients

• 8 pieces Corn Tortillas (white or yellow, cut into quarters)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 0.5 cup Green Bell Pepper (diced)
• 0.5 cup Red Bell Pepper (diced)
• 1 tablespoon Garlic (fresh minced)
• 2 cup Rotisserie Chicken (shredded)
• 1 teaspoon Onion Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Garlic Powder
• 1 can Cream of Chicken Soup (10.5 oz, regular condensed)
• 1 can Cream of Mushroom Soup (10.5 oz, regular condensed)
• 1 can Rotel Diced Tomatoes & Green Chilies (10 oz, undrained)
• 1 can Canned Green Chilies (4 oz, juice left in)
• 1.5 cup Mexican Blend Shredded Cheese (shredded; part used in sauce, part for topping)
• 1 spray Non‑Stick Cooking Spray (to grease 9×13‑inch baking dish)

Instructions

1. Cut Tortillas

   Using a pizza cutter or kitchen scissors, cut the corn tortillas into quarters (or strips if preferred).

   Time: PT5M

2. Melt Butter

   Place the skillet over medium heat and melt 4 Tbsp unsalted butter until it sizzles but does not brown.

   Time: PT2M

3. Sauté Bell Peppers

   Add the diced green and red bell peppers to the skillet and sauté until they are tender, about 5 minutes.

   Time: PT5M

4. Add Garlic

   Stir in 1 Tbsp minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

5. Incorporate Chicken

   Add the shredded rotisserie chicken to the skillet and mix until evenly coated with butter and vegetables.

   Time: PT2M

6. Season

   Sprinkle 1 tsp onion powder, 1 tsp ground cumin, and 1 tsp garlic powder over the mixture and stir well.

   Time: PT1M

7. Add Soups and Tomatoes

   Pour in the cream of chicken soup, cream of mushroom soup, the undrained Rotel tomatoes, and the canned green chilies. Stir until a smooth sauce forms.

   Time: PT2M

8. Melt Cheese Into Sauce

   Add 1 cup shredded Mexican blend cheese to the skillet and stir until the cheese melts completely into the sauce.

   Time: PT2M

9. Grease Baking Dish

   Lightly spray the 9×13‑inch baking dish with non‑stick cooking spray.

   Time: PT1M

10. Layer Casserole

    Place a layer of tortilla quarters on the bottom of the dish. Spoon half of the chicken‑cheese mixture over the tortillas, then sprinkle a handful of shredded cheese. Repeat with another tortilla layer, the remaining chicken mixture, and finish with the remaining shredded cheese on top.

    Time: PT7M

11. Bake

    Bake the casserole uncovered in a pre‑heated oven at 350°F for 30 minutes, or until the top is golden and bubbly.

    Time: PT30M

    Temperature: 350°F

12. Rest

    Remove from the oven and let the casserole rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Corn Tortillas: Flour tortillas, Low‑carb tortillas
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Green Bell Pepper: Any bell pepper color
• Instead of Red Bell Pepper: Any bell pepper color
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Rotisserie Chicken: Cooked chicken breast
• Instead of Onion Powder: Fresh minced onion
• Instead of Ground Cumin: Chili powder
• Instead of Garlic Powder: Extra fresh garlic
• Instead of Cream of Chicken Soup: Cream of mushroom soup
• Instead of Cream of Mushroom Soup: Cream of chicken soup
• Instead of Rotel Diced Tomatoes & Green Chilies: Canned diced tomatoes with jalapeños
• Instead of Canned Green Chilies: Fresh jalapeño, minced
• Instead of Mexican Blend Shredded Cheese: Cheddar cheese, Monterey Jack
• Instead of Non‑Stick Cooking Spray: Butter or oil

Equipment Needed

• Skillet
• Pizza Cutter (optional)
• Spatula or Wooden Spoon
• 9×13‑inch Baking Dish
• Oven
• Measuring Cups and Spoons
• Oven Mitts

Critical Steps — Do Not Skip

• Melt butter without browning
• Combine soups and tomatoes into a smooth sauce
• Melt cheese fully into the sauce
• Layer tortillas and sauce evenly
• Bake until golden and bubbly

Chef Tips from the Video

• Use fresh, brightly colored bell peppers for the best visual appeal.
• Shred rotisserie chicken by hand for larger, more satisfying pieces.
• For extra flavor, add a pinch of smoked paprika to the seasoning mix.
• Let the casserole rest; this makes slicing cleaner and prevents the sauce from spilling.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days.

Freezer: Freeze uncovered for up to 2 months; reheat from frozen or thaw first.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 10, cover, and refrigerate overnight; bake fresh the next day.
• The assembled, uncooked casserole freezes well for up to 2 months; bake from frozen, adding 10‑15 extra minutes.

Frequently Asked Questions