King Ranch Chicken Casserole has it all! It’s creamy, full of Tex-Mex flavor, and it’s always a crowd-pleaser. There’s a reason this easy casserole recipe is so popular!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Main Course
Keyword: king ranch chicken casserole
Author: Kasey Schwartz
Nonstick cooking spray
1green bell pepperdiced
2 to 3cupscooked shredded chicken
210.5 oz cans condensed cream of chicken soup
110 oz can Rotel diced tomatoes and chilies
12 to 14corn tortillastorn into large pieces
3cupsshredded Mexican style cheese
Coat a 9 x 13 baking dish with cooking spray, set aside. Preheat an oven to 350 F.
Heat the vegetable oil in a large skillet over medium high heat. Once the oil is hot and begins to shimmer, add the onion and bell pepper. Saute until tender, about 7 to 8 minutes.
Reduce heat to low, then add the chicken, canned soup, Rotel, garlic and onion powder. Stir together and cook until everything is heated through, about 4 minutes. Remove from the heat, then mix in the sour cream and cilantro.
In the prepared baking dish, arrange half of the tortillas, followed by half of the chicken mixture. Top with half of the shredded cheese. Repeat with another layer of the tortillas and chicken, ending with the remaining cheese.
Bake for 30 to 35 minutes until heated through and the cheese is completely melted. Let rest for 5 minutes before serving.