Crispy Loaded King Ranch Chicken Casserole Recipe Easy Cheesy Layers
A quick and easy King Ranch chicken casserole featuring crispy tortilla layers, creamy chicken filling, and melted cheese, perfect for a comforting weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
Scale
- 3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 10 small corn tortillas, cut or torn into pieces
- 1 can (10 oz) canned diced tomatoes with green chilies
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, queso quesadilla)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 small green bell pepper, diced (optional)
- 1/2 cup chicken broth (low sodium preferred)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- If not already cooked, poach or bake chicken breasts until just done (about 15-20 minutes). Let cool, then shred into bite-size pieces using two forks.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion, garlic, and green bell pepper. Cook until softened and fragrant, about 5 minutes, stirring occasionally.
- Add canned diced tomatoes with green chilies, cream of mushroom soup, chicken broth, chili powder, cumin, salt, and pepper to the skillet. Stir well and let simmer for 3-4 minutes until sauce is thick but pourable.
- Transfer shredded chicken to a large mixing bowl. Pour the sauce mixture over chicken and stir until evenly coated.
- Lightly grease a 9×13-inch baking dish. Spread a thin layer of the chicken mixture on the bottom. Sprinkle a handful of torn tortilla pieces evenly over the chicken. Add a generous layer of shredded cheese. Repeat layering (chicken, tortillas, cheese) until all ingredients are used, finishing with a thick layer of cheese on top.
- Bake uncovered in the preheated oven for 25-30 minutes until cheese is bubbly and golden with crispy edges.
- Let the casserole cool for about 10 minutes before serving to help it set.
Notes
If tortillas brown too quickly, tent casserole loosely with foil midway through baking. If sauce is too runny before baking, simmer to reduce thickness. For extra crunch, lightly toast tortillas before layering. Let casserole rest 10 minutes before cutting to avoid messiness. Use low-sodium broth and soup for heart-healthier version. Dairy-free and vegetarian substitutions are possible.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 425
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: King Ranch chicken casserole, cheesy casserole, Tex-Mex casserole, crispy tortilla casserole, easy chicken casserole, weeknight dinner