King Ranch Chicken Casserole
King Ranch Chicken Casserole is perfect for potlucks or for an easy weeknight meal. Simple ingredients makes this a favorite casserole.
Servings: 6
Cost: $15.78, $2.63 per Servings
Ingredients
- 1 Tablespoons Olive Oil
- 1 Small Onion diced
- 1 Red Bell Pepper diced
- 1 can Cream of Mushroom Soup 10.75 ounces
- 1 can Cream of Chicken Soup 10.75 ounces
- 1 can Diced Tomatoes with Green Chilies 10 ounces
- ½ cup Chicken Broth
- 1 tablespoon Chili Powder
- 1 teaspoon Garlic Powder
- 3 cups Cooked and Shredded Chicken
- 12 Corn Tortillas
- 2 cups Shredded Cheddar Cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced small onion and 1 diced red bell pepper. Cook for 3-4 minutes, until softened.
- Stir in 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can diced tomatoes with green chilies, ½ cup chicken broth, 1 tablespoon chili powder, and 1 teaspoon garlic powder.
- Stir in 3 cups cooked and shredded chicken until combined.
- Cut 12 corn tortillas into pieces.
- Spread half of the chicken mixture on top of the tortillas and sprinkle 1 cup shredded cheddar cheese over the chicken mixture.
- Then repeat the layers 1 more time in the pan: tortillas, chicken mixture and shredded cheese.
- Bake for 25-30 minutes until the mixture is heated through and the casserole is bubbly.
- Remove from the oven. Let the casserole sit for 5 minutes and then it’s ready to serve and enjoy!
Notes
Refrigerate the leftovers for up to 2-3 days.
Nutrition
Calories: 507kcal | Carbohydrates: 40g | Protein: 37g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 2307mg | Potassium: 833mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1554IU | Vitamin C: 31mg | Calcium: 356mg | Iron: 3mg
