Classic King Ranch Chicken Bake
Classic King Ranch Chicken Bake
Ingredients
For the Chicken and Aromatics
- 3 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
For the Creamy Sauce
- 1 can condensed cream of mushroom soup, (10.5 ounce)
- 1 can condensed cream of chicken soup, (10.5 ounce)
- 1 can Rotel diced tomatoes with green chilies, (10 ounce), undrained
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 12 corn tortillas, cut into 1-inch strips or torn into pieces
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and green bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min
- 3
In a large bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, undrained Rotel, chicken broth, chili powder, ground cumin, salt, and black pepper. Mix well until smooth.
⏱️ 3 min
- 4
Add the shredded cooked chicken to the soup mixture along with the sautéed onion, bell pepper, and garlic. Stir to combine thoroughly.
⏱️ 2 min
- 5
Spread about 1/3 of the chicken and sauce mixture evenly over the bottom of the prepared baking dish. Arrange half of the corn tortilla strips over the sauce. Sprinkle with 1 cup of the shredded cheddar cheese and 1/2 cup of the Monterey Jack cheese.
⏱️ 5 min
- 6
Repeat the layering: another 1/3 of the chicken and sauce mixture, the remaining corn tortilla strips, and then another 1 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese.
⏱️ 3 min
- 7
Top with the remaining chicken and sauce mixture. Cover the baking dish loosely with aluminum foil.
⏱️ 2 min
- 8
Bake for 25 minutes. Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese over the top. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
⏱️ 15 min•🌡️ 375
- 9
Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic King Ranch Chicken Bake
Ingredients
For the Chicken and Aromatics
- 3 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
For the Creamy Sauce
- 1 can condensed cream of mushroom soup, (10.5 ounce)
- 1 can condensed cream of chicken soup, (10.5 ounce)
- 1 can Rotel diced tomatoes with green chilies, (10 ounce), undrained
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 12 corn tortillas, cut into 1-inch strips or torn into pieces
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and green bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min - 3
In a large bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, undrained Rotel, chicken broth, chili powder, ground cumin, salt, and black pepper. Mix well until smooth.
⏱️ 3 min - 4
Add the shredded cooked chicken to the soup mixture along with the sautéed onion, bell pepper, and garlic. Stir to combine thoroughly.
⏱️ 2 min - 5
Spread about 1/3 of the chicken and sauce mixture evenly over the bottom of the prepared baking dish. Arrange half of the corn tortilla strips over the sauce. Sprinkle with 1 cup of the shredded cheddar cheese and 1/2 cup of the Monterey Jack cheese.
⏱️ 5 min - 6
Repeat the layering: another 1/3 of the chicken and sauce mixture, the remaining corn tortilla strips, and then another 1 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese.
⏱️ 3 min - 7
Top with the remaining chicken and sauce mixture. Cover the baking dish loosely with aluminum foil.
⏱️ 2 min - 8
Bake for 25 minutes. Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese over the top. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
⏱️ 15 min•🌡️ 375 - 9
Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.
⏱️ 10 min