Creamy King Ranch Chicken Casserole
Creamy King Ranch Chicken Casserole
Ingredients
For the Chicken
- 2 1/2 cups cooked chicken, shredded
For the Creamy Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 can cream of mushroom soup, 10 3/4 ounce can
- 1 can cream of chicken soup, 10 3/4 ounce can
- 1 can Rotel diced tomatoes with green chiles, 10 ounce can, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Topping
- 12 corn tortillas, cut into 1-inch strips
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
⏱️ 5 min•🌡️ 375
- 2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 3
Gradually whisk in the chicken broth and milk until the mixture is smooth and lump-free. Bring to a gentle simmer, stirring constantly, until the sauce begins to thicken.
⏱️ 5 min
- 4
Stir in both cans of cream of mushroom soup and cream of chicken soup, the undrained Rotel diced tomatoes with green chiles, chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 5 min
- 5
Remove the creamy sauce from the heat and stir in the shredded cooked chicken until well combined.
⏱️ 2 min
- 6
Spread about 1 cup of the chicken and sauce mixture evenly across the bottom of the prepared baking dish.
⏱️ 2 min
- 7
Arrange half of the cut corn tortilla strips over the chicken mixture in a single layer.
⏱️ 2 min
- 8
Top the tortillas with half of the remaining chicken and sauce mixture, spreading it evenly.
⏱️ 2 min
- 9
Sprinkle with 1 1/2 cups of the combined shredded cheddar and Monterey Jack cheeses.
⏱️ 1 min
- 10
Arrange the remaining corn tortilla strips over the cheese layer.
⏱️ 2 min
- 11
Top with the remaining chicken and sauce mixture, spreading it out evenly.
⏱️ 2 min
- 12
Sprinkle the remaining 1 1/2 cups of shredded cheddar and Monterey Jack cheeses over the top.
⏱️ 1 min
- 13
Bake for 30 to 35 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown.
⏱️ 35 min•🌡️ 375
- 14
Remove the casserole from the oven and let it stand for 5 to 10 minutes before serving. This allows the casserole to set, making it easier to serve. Garnish with fresh chopped cilantro and thinly sliced jalapeño, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy King Ranch Chicken Casserole
Ingredients
For the Chicken
- 2 1/2 cups cooked chicken, shredded
For the Creamy Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 can cream of mushroom soup, 10 3/4 ounce can
- 1 can cream of chicken soup, 10 3/4 ounce can
- 1 can Rotel diced tomatoes with green chiles, 10 ounce can, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Topping
- 12 corn tortillas, cut into 1-inch strips
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
⏱️ 5 min•🌡️ 375 - 2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 3
Gradually whisk in the chicken broth and milk until the mixture is smooth and lump-free. Bring to a gentle simmer, stirring constantly, until the sauce begins to thicken.
⏱️ 5 min - 4
Stir in both cans of cream of mushroom soup and cream of chicken soup, the undrained Rotel diced tomatoes with green chiles, chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 5 min - 5
Remove the creamy sauce from the heat and stir in the shredded cooked chicken until well combined.
⏱️ 2 min - 6
Spread about 1 cup of the chicken and sauce mixture evenly across the bottom of the prepared baking dish.
⏱️ 2 min - 7
Arrange half of the cut corn tortilla strips over the chicken mixture in a single layer.
⏱️ 2 min - 8
Top the tortillas with half of the remaining chicken and sauce mixture, spreading it evenly.
⏱️ 2 min - 9
Sprinkle with 1 1/2 cups of the combined shredded cheddar and Monterey Jack cheeses.
⏱️ 1 min - 10
Arrange the remaining corn tortilla strips over the cheese layer.
⏱️ 2 min - 11
Top with the remaining chicken and sauce mixture, spreading it out evenly.
⏱️ 2 min - 12
Sprinkle the remaining 1 1/2 cups of shredded cheddar and Monterey Jack cheeses over the top.
⏱️ 1 min - 13
Bake for 30 to 35 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown.
⏱️ 35 min•🌡️ 375 - 14
Remove the casserole from the oven and let it stand for 5 to 10 minutes before serving. This allows the casserole to set, making it easier to serve. Garnish with fresh chopped cilantro and thinly sliced jalapeño, if desired.
⏱️ 10 min