King Ranch Chicken Casserole
Cheryl Croce Culver
1 Tbspvegetable oil
1 largeonion diced
1 largebell pepper diced
1 can(s)condensed cream of mushroom soup
1 can(s)condensed cream of chicken soup
1 can(s)diced tomatoes with green chile peppers like rotele
1 cchicken broth
3 Tbspsour cream
2 tspground cumin
1 tspancho chile powder
1/2 tspdried oregano
1/4 tspchipotle chile powder
1 largecooked chicken shredded
8 ozshredded cheddar cheese
10 mediumcorn tortillas, cut into quarters
How to Make King Ranch Chicken Casserole
- How to make it
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in
hot oil until warmed through, about 2 minutes.
Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes,
chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together
in a large bowl and stir until sauce is well-combined.
Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the
chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese.
Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas,
and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese,
remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven
temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more