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King Ranch Chicken Casserole

King Ranch chicken casserole layers crushed tortilla chips with shredded chicken in a smoky red tomato and chile sauce, then bakes until bubbling and golden. Tender sautéed onions and peppers are woven through every layer, topped with melted cheddar cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

King Ranch chicken casserole
  • 2 tbsp butter
  • 1 medium onion
  • 1 red bell pepper
  • 3 cup chopped cooked chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 2 cup crushed tortilla chips
  • 2 cup shredded cheddar cheese

Equipment

  • 1 sheet pan

Method
 

Prep and sauté the filling
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Melt the butter in a skillet over medium-high heat and sauté the onion and bell pepper for about 8 minutes until tender.
  3. Stir in the chopped chicken, both soups, diced tomatoes with green chiles, chili powder, and cumin, cooking for 2 minutes.
Layer and bake
  1. Layer half of the crushed tortilla chips in the bottom of the prepared dish.
  2. Top with half the chicken mixture and half the cheddar cheese, then repeat the layers, ending with cheese.
  3. Bake for 30-40 minutes until bubbling and golden on top.

Notes

For the crispest chip edges, crush tortilla chips right before layering so they don’t soften too much in the oven. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 325°F until hot. Freezing is possible for up to 2 months, but chips may soften after thawing. For a lighter option, use reduced-fat cheddar and reduced-fat cream of soups.