king ranch chicken
King Ranch Chicken is a Tex-Mex casserole layered with shredded chicken, creamy soups, zesty Rotel tomatoes, and melted cheese between corn tortillas. Quick to assemble, it bakes into a golden, bubbly comfort dish perfect for weeknights or gatherings. Top with cilantro or sour cream, and visit ‘Meatpies Blog’ for pro tips!
Ingredients
- 1.5 cups cooked shredded chicken
- ½ onion, diced
- ½ bell pepper, diced
- ½ can cream of chicken soup
- ½ can cream of mushroom soup
- ½ cup chicken broth
- ½ can Rotel tomatoes (diced with green chilies)
- 3-4 corn tortillas, cut into quarters
- 1 cup shredded cheddar cheese (divided)
- Optional: Fresh cilantro, sour cream
Instructions
- Cook the Base: Sauté diced onion and bell pepper until tender. Stir in cream of chicken soup, cream of mushroom soup, chicken broth, and Rotel tomatoes. Simmer 5 minutes.
- Layer & Assemble: In a greased dish, layer corn tortillas, shredded chicken, sauce, and cheese. Repeat layers, ending with cheese.
- Bake & Serve: Bake at 350°F for 25 minutes until bubbly. Rest 5 minutes, then garnish with cilantro or sour cream.
Notes
Use leftover canned soups/Rotel within 3 days or freeze for later!