New King Ranch Casserole

Ingredients

• 1 cup Red Bell Pepper (diced)
• 1 cup Yellow Bell Pepper (diced)
• 1 cup White Onion (diced)
• 2 cups Swiss Chard Greens (stems removed, leaves roughly chopped)
• 2 pieces Chicken Breast (sliced lengthwise)
• 6 pieces Corn Tortillas (cut in half)
• 1 can Cream of Chicken Soup (10.5 oz, regular)
• 1 cup Diced Tomatoes (canned, drained)
• 2 cups Shredded Cheddar Cheese (divided, plus extra for topping)
• 2 tbsp Olive Oil (for greasing the casserole dish)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Prepare Vegetables

   Dice the red and yellow bell peppers and the white onion. Remove the stems from the Swiss chard, discard them, and roughly chop the leaves. Set all vegetables aside in the mixing bowl.

   Time: PT10M

3. Slice Chicken

   Place the chicken breasts on a cutting board and slice each breast lengthwise to create thinner pieces for quicker cooking.

   Time: PT5M

4. Grease Casserole Dish

   Lightly brush the bottom and sides of the casserole dish with olive oil to prevent sticking.

   Time: PT2M

5. Slice Tortillas

   Cut each corn tortilla in half crosswise; you will have 12 halves for layering.

   Time: PT2M

6. Create Soup‑Veggie Mixture

   In the mixing bowl, combine the diced peppers, onion, diced tomatoes, and the can of cream of chicken soup. Stir until evenly mixed. Season with salt and pepper.

   Time: PT5M

7. First Layer – Tortillas

   Arrange a single layer of tortilla halves covering the bottom of the greased casserole dish.

   Time: PT2M

8. Add Chicken

   Place the sliced chicken pieces on top of the tortilla layer, spreading them evenly.

   Time: PT3M

9. Add Veggie‑Soup Layer

   Spread half of the soup‑vegetable mixture over the chicken, then sprinkle 1 cup of shredded cheese on top.

   Time: PT3M

10. Second Layer – Tortillas

    Add another layer of tortilla halves over the cheese mixture.

    Time: PT2M

11. Add Remaining Chicken and Greens

    Place the remaining chicken slices, then scatter the chopped chard leaves over them. Pour the remaining soup‑vegetable mixture on top.

    Time: PT4M

12. Top with Cheese

    Finish with the remaining shredded cheese, spreading it evenly over the top layer.

    Time: PT2M

13. Bake Casserole

    Place the assembled casserole in the preheated oven and bake for about 1 hour, or until the cheese is bubbly and lightly browned and the chicken reaches an internal temperature of 165°F.

    Time: PT1H

    Temperature: 350°F

14. Garnish and Serve

    Remove the casserole from the oven, let it rest 5 minutes, then sprinkle chopped fresh cilantro over the top before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Red Bell Pepper: yellow bell pepper, green bell pepper
• Instead of Yellow Bell Pepper: red bell pepper, green bell pepper
• Instead of White Onion: yellow onion
• Instead of Swiss Chard Greens: spinach, kale
• Instead of Chicken Breast: boneless skinless chicken thighs
• Instead of Corn Tortillas: flour tortillas
• Instead of Cream of Chicken Soup: cream of mushroom soup, homemade roux
• Instead of Diced Tomatoes: fresh diced tomatoes
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Fresh Cilantro: parsley

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Casserole Dish
• Spatula or Spoon
• Oven

Critical Steps — Do Not Skip

• Preheat oven to 350°F
• Grease the casserole dish
• Layer tortillas without gaps
• Ensure chicken reaches 165°F internal temperature
• Bake for a full hour for proper set

Chef Tips from the Video

• For extra flavor, sauté the peppers and onion briefly in olive oil before mixing with the soup
• Use a blend of Monterey Jack and Cheddar for a smoother melt
• Add a pinch of smoked paprika to the soup mixture for a subtle smoky note

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in airtight container for up to 4 days

Freezer: Wrap tightly and freeze for up to 2 months

Room temperature: Do not store at room temperature longer than 2 hours

Make-Ahead Tips

• Assemble the casserole up to step 12, cover tightly, and refrigerate overnight; bake fresh the next day
• The casserole can be frozen after assembly (before baking); thaw in refrigerator before baking

Frequently Asked Questions