king ranch casserole

King Ranch Chicken Casserole is a creamy chicken casserole loaded with green peppers, chopped green chilies and layers of corn tortillas and cheese.

King Ranch Chicken Casserole

yellow onion, diced

green pepper, diced

chicken cooked, shredded

0.85 oz Old El Paso Chicken Taco Seasoning

10.5 oz condensed cream of chicken soup

10.5 oz condensed cream of mushroom soup

4.5 oz chopped green chilies

chunky salsa, medium

corn tortillas,

mozzarella and cheddar cheese blend

Preheat oven to 375F.

Place a large saute pan on medium-high heat...

Place a large saute pan on medium-high heat and add a dab of margarine or butter to the pan.

Add the diced onions and diced green peppers...

Add the diced onions and diced green peppers to the pan.

Cook until the onions are translucent.

Add the shredded chicken to the pan and...

Add the shredded chicken to the pan and stir.

Add the taco seasoning and stir until the...

Add the taco seasoning and stir until the chicken is completely coated in the seasoning.

Add the cream of cream of chicken soup...

Add the cream of cream of chicken soup and cream of mushroom soup and stir well.

Add the chopped green chilies and salsa.

Stir well again and remove the pan from...

Stir well again and remove the pan from the heat.

Place 1/3 of the tortilla quarters in the...

Place 1/3 of the tortilla quarters in the bottom of a greased 9 x 13 inch pan.

Spoon half of the chicken mixture on top...

Spoon half of the chicken mixture on top of the tortillas and spread it out evenly.

Sprinkle 1 cup of the shredded cheese on...

Sprinkle 1 cup of the shredded cheese on top of the chicken mixture.

Lay another 1/3 of the tortillas on top...

Lay another 1/3 of the tortillas on top of the cheese.

Spread the remaining chicken mixture on top of...

Spread the remaining chicken mixture on top of the tortillas.

Sprinkle another cup of the cheese on top...

Sprinkle another cup of the cheese on top of the chicken mixture.

Lay the remaining tortillas on top of the...

Lay the remaining tortillas on top of the cheese.

Sprinkle the remaining cup of cheese on top...

Sprinkle the remaining cup of cheese on top of the tortillas.

Place the dish in the oven and bake...

Place the dish in the oven and bake until the casserole is bubbling and the cheese is just starting to brown. 22-25 minutes.

Allow the casserole to sit for a few...

Allow the casserole to sit for a few minutes after removing from the oven.

Serve and enjoy!

Creamy King Ranch Chicken Casserole loaded with chicken, tortillas, cheese, and green chiles. This zesty King Ranch Casserole Recipe is packed with comfort, not canned soup!

chicken

sour cream

onions,

garlic, (peeled and minced)

butter

jarred tomatillo salsa verde, (mild or hot)

green chiles

cilantro

cumin

shredded Mexican style cheese

white corn tortillas

Preheat the oven to 400 degrees F. Place a skillet over medium heat and add the butter, onions, and garlic. Sauté for 3-5 minutes to soften.

In a large bowl mix the sautéed onions and garlic, chopped chicken, sour cream, salsa verde, chopped green chiles, cilantro, and&nbsp;cumin.

Tear the tortillas into rough pieces.&nbsp;Spoon one-quarter of the chicken filling in the bottom of a 3-quart baking dish. Top with 1 cup shredded cheese. Then spread a single layer of torn tortillas over the top. Repeat layering the chicken filling, cheese, and tortillas three layers high, using up all the tortillas. Spread the last one-quarter of chicken filling and 1 cup of cheese over the top.

Bake for 20-25 minutes, until golden and bubbly. Wait at least 5 minutes before cutting. Serve warm!

https://content.jwplatform.com/videos/hLdyf7Tg.mp4

A recipe for the best King Ranch Casserole ever!&nbsp; A famous Texas-born, stacked enchilada casserole featuring shredded chicken, corn tortillas, hearty vegetables, cheese, and a creamy Tex-Mex sauce.&nbsp;

King Ranch Casserole

15-20 corn tortillas (cut in half)

unsalted chicken broth, separated

unsalted butter

olive oil

celery (diced)

onion

green bell pepper

White Button Mushrooms (chopped)

garlic

all-purpose flour

(14 ounce) can of fire-roasted, diced tomatoes (drained)

green chilis

chili powder

Kosher salt

black pepper

cilantro,

Cheddar cheese

¾ cup freshly grated Monterrey Jack cheese

Preheat oven to 375° and have ready a 9x13” greased baking dish.&nbsp;Place the halved tortillas in a shallow dish (like a&nbsp;pie dish), and pour over 1 cup of chicken broth. Set aside and allow to soak.

In a large rimmed sauté pan over medium-high heat, melt together butter and olive oil. Add celery, onion, and bell pepper and sauté until softened and onions are translucent, 5-8 minutes.Add mushrooms and sauté until juices have released and they begin to take on a brown color, about 10 minutes. Add the garlic and sauté 30 seconds to a minute.&nbsp;

Sprinkle over the flour and stir until a paste coats the vegetables. Slowly drizzle in the remaining 4 cups of chicken broth, whisking constantly until flour has completely dissolved and no lumps remain.&nbsp;Allow mixture to come to a boil, then reduce the heat to medium and allow to simmer about 5 minutes, or until the mixture has thickened.

Stir in the tomatoes and green chilis and allow to simmer for another five minutes. Add the chili powder, cumin, salt, pepper and 2 tablespoons of cilantro. Stir once more, remove from heat and set aside.&nbsp;

Combine the Cheddar and Monterrey Jack in a small bowl, and set aside.

Spoon a thin layer of sauce on the bottom of the dish and then add a layer of tortillas.&nbsp;Add a layer of sauce over the tortillas, followed by a&nbsp;layer of chicken and then a third of the cheese mixture.&nbsp;Repeat with another layer of tortillas, sauce, chicken, and half of the remaining cheese.

Add one more layer of tortillas, along&nbsp;with the remaining sauce, and cheese. Bake for 25-30 minutes until bubbly.&nbsp;Sprinkle with the remaining cilantro and set aside to cool for at least 15 minutes.

King Ranch Chicken Casserole is a classic recipe using chicken layered with a creamy sauce studded with peppers and onions, then baked in a casserole dish with cheese and corn tortillas.
This is a great family meal that everyone will enjoy!

Tbs vegetable oil

lb boneless (skinless chicken breast)

Salt and pepper

Tbs taco seasoning

Tbs butter

green bell pepper (diced)

red bell pepper (diced)

Tbsp all-purpose flour

chicken broth

tomatoes with green chiles

corn tortillas

cheddar cheese (divided, about 12 ounces)

Preheat oven to 350 degrees F. Grease a 9x13 casserole dish.

Dice the chicken in small pieces, season with salt and pepper.

Get prepped

Heat the vegetable oil in a large skillet, cook chicken until browned and cooked through. Remove from skillet, set aside.

Cook the chicken

In the same skillet, melt the butter, and sauté the onion and bell peppers until softened.

Sprinkle the flour over the top and continue to cook briefly.

Add in the chicken stock, canned tomatoes and green chiles. Bring to a simmer and allow to thicken.

Remove from the heat and stir in the sour cream and ½ cup of the cheese.

Make the sauce

Set aside about ½ cup of the sauce for topping.

Spread a little of the sauce mixture in the bottom of a 9x13-inch baking dish.

Layer the dish with half the chicken, top with half the sauce and sprinkle with cheese.

Add a layer of tortillas.

Repeat layer using the remaining chicken and sauce, and sprinkle with cheese.

Layer the rest of the tortillas over the top.

Spoon over the reserved half cup of sauce, and sprinkle with the remaining cheese.

Bake the casserole in the oven for 15 minutes or until the cheese is melted and the casserole bubbles up around the edges.

Devour.

Assemble &amp; Bake

This King Ranch Casserole is packed with chicken, cheese and spices leaving the whole family asking for it again and again.

Easy King Ranch Casserole

vegetable oil

red bell pepper ((diced))

green bell pepper ((diced))

can condensed cream of mushroom soup

can condensed cream of chicken soup

can diced tomatoes with green chile peppers (such

ancho chili powder

oregano

chipotle chili powder

cheddar cheese

6 inch corn tortillas

Preheat the oven to 350°.

In a large skillet heat the oil over medium high heat. Add in the chopped onion and bell peppers and saute until tender, about 2-3 minutes. Transfer to a large bowl.

Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, oregano, cumin, ancho chile powder, and chipotle chile powder to the bowl with the cooked onion mix. Stir this until the sauce is well-combined.

In your 9x13 baking dish spread a few tablespoons of sauce in the bottom. Layer 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the chopped tortillas.

Sprinkle the rest of the chicken over the tortillas. Spread all but 1/2 cup of the remaining sauce over the chicken, then top with another 1/3 of the Cheddar, and the rest of the tortillas.

Spread the remaining 1/2 cup of sauce over the top, and sprinkle the remaining Cheddar cheese evenly to top it off.

Bake the casserole in the preheated oven until bubbling, about 40 minutes.

Let it rest for 10 minutes, garnish with chopped parsley and serve!

Classic comfort food, and the best Tex-Mex lasagna ever! This easy meal will quickly become a meal time favorite!

King Ranch Chicken Casserole Recipe

chicken (boneless, skinless chicken breasts cubed)

Ro-tel tomatoes (canned tomatoes with green chilies added)

red, yellow or green bell pepper (diced)

cheddar cheese (shredded)

corn tortillas (That's about 8 corn tortillas

Preheat the oven to 375 degrees. Prepare a 9x13 casserole dish by spraying with non-stick cooking spray. Set aside.

Dice the chicken into 1 inch pieces, slice the tortillas into strips as well. Dice onions and peppers.

In a large saucepan or skillet sauté the peppers and diced onions in olive oil over medium heat for 3-5 minutes until just soft.

Add the canned soup, 1/3 of the tortilla strips, and Rotel. Mix together until thoroughly combined. Add the chicken and mix again. Remove from heat.

Place one layer of tortillas on the bottom of the baking dish. Top with 1/3 of the chicken cheese mixture and 1/2 shredded cheese. Repeat layers, finishing with remaining sauce, topping with remaining cup cheese.

Bake uncovered for 25 minutes or until hot and bubbly. Allow to sit 10 minutes before serving. Enjoy!

 The best thing about this recipe is that it's made from scratch, which means there is no canned soup involved. Pioneer Woman King Ranch Casserole is layered with corn tortillas, Mexican cheese, sour cream, and shredded chicken. It makes a great make-ahead freezer meal. You will never have a better king ranch chicken casserole than this! 

King Ranch Casserole Pioneer Woman

onion,

red bell pepper, diced

garlic,

chicken thighs

cilantro, chopped

tsp chili powder

tsp cumin

Mexican cheese blend

Start by preheating your oven to 400 degrees F.

The next step is to add olive oil to a medium skillet over medium-high heat. Add the onion and bell pepper and saute for 3-4 minutes, until softened and golden brown. Stir in the garlic and cook for an additional minute.

In a large bowl, combine sautéed peppers, onions, and garlic with chicken, sour cream, salsa, green chilies, cilantro, chili powder, and cumin.

Cut the tortillas into small pieces.

In a 13x9-inch baking dish spread 1/4 of the chicken mixture.

Next, top with 3/4 cup of the cheese then a layer of cut tortillas, repeat two more layers.

After that spread the last 1/4 of chicken filling and the remaining 3/4 cup of cheese on top.

Finally, bake your Pioneer Woman King Ranch Casserole for 25 minutes or until golden brown. Serve warm and enjoy!

Our King Ranch Chicken Casserole is made with tortillas, chicken, peppers, a creamy sauce, and topped with gooey melted cheese.  It can even be prepped ahead, frozen, and heated when ready to serve.

Classic King Ranch Chicken Casserole (Tex-Mex Comfort Food)

chicken (from a rotisserie chicken)

bell pepper (diced)

jalapeno (chopped and de-seeded)

10.5 oz low-sodium cream of chicken soup

10.5 oz low-sodium cream of mushroom soup

oz Rotel tomatoes

sea salt

garlic powder

Monterey Jack cheese (shredded)

Preheat your oven to 350 degrees F.

Butter a casserole dish and set it aside until needed.

Add the cheddar cheese and Colby-Jack cheese to a large bowl and mix to combine the cheeses. Set aside until needed.

Heat a large skillet or Dutch oven over medium heat.

Add the olive oil, onions, bell peppers, and jalapeno peppers to the skillet.

Stir to combine. Cook the vegetables until tender, about 5 minutes.

Add the sea salt, black pepper, garlic powder, and chili powder to the pan. Stir to combine.

Add the chicken and rotelle tomatoes to the pan. Stir to combine.

Add the cream of mushroom soup and cream of chicken soup to the mixture.

Stir together to combine and simmer for 5 minutes over medium-low heat..

Remove the pan from heat.

Layer the corn tortillas across the bottom of the casserole dish; try not to overlap the tortillas too much.  (Alternatively, you can rip the tortillas apart into smaller pieces to line the dish)

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Top 8 king ranch casserole recipes from across the web

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King Ranch Chicken Casserole

King Ranch Chicken Casserole

King Ranch Casserole

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Easy King Ranch Casserole

King Ranch Chicken Casserole Recipe

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