Go Back
King Ranch Chicken Casserole
Rachel Kim

King Ranch Chicken Casserole

King Ranch chicken is supposed to be soft and a little messy. It should not be soggy. Drained tomatoes and toasted tortillas hold the line. This canned-soup holdout still makes sense.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 12 corn tortillas cut into wedges
  • 1 tbsp vegetable oil
  • 3 cups chopped rotisserie chicken
  • 1 can 10.5 oz condensed cream of chicken soup
  • 1 can 10 oz diced tomatoes with green chiles, drained
  • 3/4 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Method
 

  1. Heat the oven to 375°F, toss the tortilla wedges with the vegetable oil and bake them on a sheet pan for 6 minutes.
  2. Whisk the condensed soup, drained tomatoes, broth, cumin and garlic powder.
  3. Layer half the tortilla wedges, half the rotisserie chicken, half the sauce and half of both cheeses in a 9-by-13-inch dish.
  4. Repeat the layers and cover the dish with foil.
  5. Bake for 25 minutes, then uncover and bake until browned and bubbling, 8 to 10 minutes.
  6. Rest the casserole for 10 minutes before serving.