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Easy King Ranch Chicken Casserole
Video
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Ingredients
- 2 cups cooked chicken, shredded
- 1 can cream of chicken soup
- 1 can diced tomatoes with green chilies
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 12 corn tortillas, cut into strips
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine cooked chicken, cream of chicken soup, diced tomatoes, sour cream, chopped onion, bell pepper, garlic powder, chili powder, cumin, salt, and pepper.
In a greased 9x13 inch baking dish, layer half of the tortilla strips, followed by half of the chicken mixture and half of the cheese.
Repeat the layers with remaining ingredients.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle with remaining cheese, and bake for an additional 15 minutes or until cheese is bubbly and golden.
Kitchen Tools
- Large mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it a day in advance and refrigerate it. Just bake it when ready to serve.
The level of spice depends on the type of diced tomatoes you use. Opt for mild if you prefer less heat.
Yes, it freezes well. Just make sure to wrap it tightly or use a freezer-safe container.
Reheat in the oven at 350°F or microwave individual portions for convenience.
Absolutely! Feel free to substitute with pepper jack, Monterey jack, or any cheese you like.
Use gluten-free tortillas and make sure your cream of chicken soup is gluten-free.
A simple green salad, Mexican rice, or cornbread work well as sides.