Spicy King Ranch Chicken Casserole
Ingredients
- 2 1/2 pounds boneless cooked chicken
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can diced tomatoes with green chiles
- 12 corn tortillas
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 dash cayenne pepper, or to taste
- 2/3 cup chicken stock, divided
- 8 ounces shredded cheddar cheese
Instructions
- 1
Gather the ingredients.
- 2
Heat the oven to 350 F (180 C / Gas 4). Lightly grease a 9 x 13 x 2-inch baking pan or 3-quart shallow baking dish.
- 3
In a large bowl, combine the chopped onion, bell pepper, half of the chicken stock, the condensed soups, and tomatoes with green chiles; stir to blend thoroughly.
- 4
Pour the remaining chicken stock over the bottom of the prepared baking pan. Layer half of the tortilla quarters or strips on the bottom and then top with half of the chicken.
- 5
Spoon half of the soup mixture over the chicken layer and then sprinkle with a little garlic powder, salt, and cayenne pepper. Repeat the layers.
- 6
Spread the cheese over the top of the casserole and then cover the baking dish tightly with foil.
- 7
Bake the casserole for 45 minutes. Uncover and continue to bake for about 10 minutes longer, or until it is hot and bubbling around the edges.
45 min - 8
Serve the king ranch casserole with a tossed salad or sliced fresh tomatoes. Enjoy.
Nutrition
Per serving (based on 8 servings)
