Prepare to be transported to the heart of Texas with the most irresistible casserole that's been tantalizing taste buds for generations! King's Ranch Chicken isn't just a recipe; it's a culinary journey that combines creamy, cheesy goodness with a spicy Tex-Mex twist that will make your family beg for seconds. Imagine layers of tender chicken, melted cheese, and a sauce so rich it'll have everyone at the dinner table swooning – this isn't just dinner, it's an experience that brings comfort and excitement to your plate!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Tex-Mex
Serves: 8 servings
Ingredients
- 3 cups cooked chicken, shredded
- 1 can (10 oz) cream of mushroom soup
- 1 can (10 oz) cream of chicken soup
- 1 cup salsa
- 1 cup shredded cheese
- 12 corn tortillas
- 1/2 cup milk
- 1 teaspoon chili powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, salsa, milk, and chili powder. Whisk these ingredients together until they form a smooth, well-blended sauce.
- Cut the corn tortillas into quarters or small strips to make layering easier.
- Begin assembling the casserole by spreading a thin layer of the soup mixture on the bottom of the prepared baking dish.
- Create the first layer by arranging a portion of the tortilla strips to cover the bottom of the dish.
- Spread half of the shredded chicken over the tortilla layer, then pour about one-third of the soup mixture over the chicken.
- Sprinkle a portion of the shredded cheese over the chicken layer.
- Repeat the layering process: tortilla strips, remaining chicken, another third of the soup mixture, and more cheese.
- Add a final layer of tortilla strips and cover with the remaining soup mixture and cheese.
- Cover the baking dish with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 35-40 minutes, removing the foil during the last 10 minutes to allow the cheese to become golden and bubbly.
- Remove from the oven and let the casserole rest for 10 minutes before serving to allow it to set and cool slightly.
- Serve hot, optionally garnished with chopped cilantro, sour cream, or additional salsa.
Tips
- Chicken Selection: For the most flavorful results, use rotisserie chicken or freshly roasted chicken instead of canned. The extra effort adds depth to the dish.
- Tortilla Trick: Slightly toast the corn tortillas before layering to enhance their flavor and prevent them from becoming too soggy.
- Cheese Matters: Use a blend of cheeses like cheddar and Monterey Jack for a more complex flavor profile.
- Make-Ahead Magic: This casserole can be assembled a day in advance and refrigerated. Just add an extra 10-15 minutes to the cooking time if baking from cold.
- Spice It Up: Adjust the chili powder to your heat preference. For extra kick, add a dash of cayenne or some diced green chilies.
- Serving Suggestion: Let the casserole rest for 10-15 minutes after baking to set and make serving easier.
- Storage Tip: This dish freezes beautifully! Store in an airtight container for up to 3 months, and reheat in the oven for best results.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
