King Ranch Chicken Casserole
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 35 min
- Cost
- $16.00
- Nutrition
- 630 cal · 42g protein
- kid-favorite
- comfort-food
- make-ahead
- freezer-friendly
🍳 1 pan · Picky-eater safe bet: a plain tortilla
King Ranch Chicken Casserole is a Mexican weeknight dinner that serves 4 and is on the table in about 50 minutes, for around $16 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 9x13 baking dishDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 12 count corn tortillas
- 1 can no-salt-added diced tomatoes with green chiles
- 1 can cream of chicken soup
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- 1 count yellow onion
- 1 count green bell pepper
- 2 tsp chili powder
- 2 tbsp vegetable oil
Steps
- Heat oven to 350°F. Sauté diced onion and bell pepper in oil over medium heat 5 minutes.
- Stir in the soup, diced tomatoes with chiles, sour cream and chili powder until smooth. Add about 3 cups shredded chicken.
- Tear the tortillas into quarters. In a greased 9x13 dish, layer one-third of the tortillas, one-third of the chicken mixture and one-third of the cheese; repeat twice.
- Bake uncovered 25-30 minutes until bubbling, the cheese is golden and the center is heated through to 165°F. Rest 10 minutes before slicing.
- Picky eaters can have plain shredded chicken, tortilla pieces and cheese, with the sauce on the side.
- Make ahead: assemble the night before, cover and refrigerate, then add 10 minutes to the bake.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 48 g
- Fiber
- 6 g
- Sugar
- 4 g
- Fat
- 28 g
- Saturated fat
- 14 g
- Sodium
- 1,210 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop