Creamy, cheesy, and packed with Tex-Mex flavor, this King Ranch Chicken Casserole is a cozy, crowd-pleasing dinner perfect for busy weeknights or feeding a hungry group.
EQUIPMENT:
- Cutting board
- Chef's knife
- Casserole Dish
- Stainless steel saucepan
- Chicken
- Green bell pepper
- 1/2 yellow onion
- 2 garlic cloves, pressed (or garlic powder)
- Diced tomatoes and chilis - 1 can
- Cream of mushroom - 1 can
- Cream of chicken - 1 can
- Salt
- Pepper
- Chili powder
- 2 Cups Cheddar cheese, sliced or grated
- 10-14 corn tortillas
- Preheat your oven to 425°F if you need to cook your chicken breasts. If you've already done this, preheat your oven to 350°F and skip to step 4.
- Season your chicken breasts with salt, pepper, paprika on both sides.
- Bake for 20 minutes, until internal temperature reaches 165°F.
- While your chicken is baking, chop your onion and bell pepper.
- Preheat your stainless steel pan on high heat. When your pan passes the "mercury ball test" it's ready to cook on. Turn down the heat.
- Sautee your chopped onion and bell pepper in 2 T olive or avocado oil for 5 min on medium heat.
- Slice or grate cheddar cheese
- Cut or tear corn tortillas into 1-inch squares
- Dice or shred your chicken into bite-sized pieces.
- Add your diced tomatoes and chili, cream of mushroom, cream of chicken, garlic, chili powder, and cubed chicken to your pan of sauteed onion and bell pepper.
- Stir to combine all ingredients
- Spread 1/3 of your tortilla sqaures in the bottom of your casserole dish to create your bottom layer.
- Layer with 1/2 of your chicken mixture, and then 1/3 of your cheese.
- Repeat Tortillas squares, 1/2 chicken mixture, 1/3 cheese.
- Your final layers will be the last of your corn tortillas and cheese.
*Make sure the cheese entirely covers the tortillas, or they will burn on top! - Bake for 20-25 minutes at 350°F. I broil on low the last 5 minutes if the cheese on top isn't sufficiently brown yet.
- Rest for 5-10 minutes before serving.
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