King Ranch Chicken Casserole with Corn Tortillas

King Ranch Chicken Casserole
Diana Rattray
    62 mins
Ratings

This well-seasoned casserole is a big family favorite. Use Cheddar cheese or a Mexican cheese blend in this great-tasting chicken casserole. You can put this king ranch casserole together earlier in the day, then cover and refrigerate until you're ready to bake. Serve with a tossed salad for an easy and fabulous family meal.

What You'll Need

  • 6 chicken breast halves, cooked and diced
  • 12 corn tortillas, cut into quarters or strips
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 can diced tomatoes with green chiles
  • 1/2 teaspoon garlic powder
  • salt
  • dash cayenne pepper
  • 2/3 cup chicken broth, divided
  • 8 ounces shredded Cheddar cheese or a Cheddar Jack blend

How to Make It

  1. Heat the oven to 350° F (180° C/Gas 4).
  2. Pour about 1/3 cup of the chicken broth over the bottom of a lightly greased 13x9-inch baking pan.
  3. Combine the onion, pepper, the remaining 1/3 cup of broth, soups, and tomatoes; stir to blend.
  4. Layer half of the tortilla quarters or strips on the bottom, then half of the chicken and half of the soup and tomato mixture. Sprinkle with a little garlic powder, salt, and cayenne pepper. Repeat layers. Spread the shredded cheese over the top.
  1. Cover the baking dish tightly with foil and bake for 45 to 55 minutes, until hot and bubbly around the edges.
     

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