KING RANCH CHICKEN CASSEROLE

King Ranch Chicken Casserole is a family-friendly classic designed for simplicity and flavor. Packed with succulent shredded chicken, vibrant vegetables, and a zesty blend of spices, this dish promises a hearty and satisfying experience for everyone at the table. Assembled with ease, this casserole delivers a perfect balance of textures and tastes, making it an ideal choice for any occasion. With minimal effort and maximum enjoyment, this recipe offers both convenience and deliciousness.

INGREDIENTS:

6 small Corn Tortillas, cut into quarter
1 medium Yellow Onion, finely chopped
1 medium Green Bell Pepper, chopped
1 cup canned tomatoes with green chilies, drained and diced
2 cups canned Cream of Chicken Soup
2 cups Cooked Chicken, Shredded
1 tsp onion Powder
1 tsp Garlic Powder
1 tsp Chili Powder
⅓ cup Shredded Cheddar Cheese

HOW TO MAKE THIS KING RANCH CHICKEN CASSEROLE:

Step 1. Preheat the oven to 350°F.

Step 2. Grease a 9×9 baking dish with cooking spray.

Step 3. In a skillet over medium-high heat, sauté Green Bell Pepper and Yellow Onion until softened.

Step 4. Add drained diced tomatoes with green chilis, Chili Powder, Cream of Chicken Soup, and Garlic
Powder to the skillet; stir to combine.

Step 5. Add shredded Chicken to the skillet and mix well.

Step 6. In the prepared baking dish, layer ⅓ of the quartered Corn Tortillas at the bottom and spread
over ⅓ of the Chicken mixture.

Step 7. Repeat the layers twice, finishing with the final layer of Tortillas on top, and sprinkle shredded
cheddar cheese on top.

Step 8. Transfer the baking dish to the preheated oven at 350°F and bake for 30 minutes.

Step 9. Once ready, take the baking dish out and leave it to rest for 5 minutes, then slice it and serve.

Yield: 4

KING RANCH CHICKEN CASSEROLE

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King Ranch Chicken Casserole is a family-friendly classic designed for simplicity and flavor. Packed with succulent shredded chicken, vibrant vegetables, and a zesty blend of spices, this dish promises a hearty and satisfying experience for everyone at the table.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 6 small Corn Tortillas, cut into quarter
• 1 medium Yellow Onion, finely chopped
• 1 medium Green Bell Pepper, chopped
• 1 cup canned tomatoes with green chilies, drained and diced
• 2 cups canned Cream of Chicken Soup
• 2 cups Cooked Chicken, Shredded
• 1 tsp onion Powder
• 1 tsp Garlic Powder
• 1 tsp Chili Powder
• ⅓ cup Shredded Cheddar Cheese

Instructions

1. Preheat the oven to 350°F.
2. Grease a 9x9 baking dish with cooking spray.
3. In a skillet over medium-high heat, sauté Green Bell Pepper and Yellow Onion until softened.
4. Add drained diced tomatoes with green chilis, Chili Powder, Cream of Chicken Soup, and Garlic
Powder to the skillet; stir to combine.
5. Add shredded Chicken to the skillet and mix well.
6. In the prepared baking dish, layer ⅓ of the quartered Corn Tortillas at the bottom and spread
over ⅓ of the Chicken mixture.
7. Repeat the layers twice, finishing with the final layer of Tortillas on top, and sprinkle shredded
cheddar cheese on top.
8. Transfer the baking dish to the preheated oven at 350°F and bake for 30 minutes.
9. Once ready, take the baking dish out and leave it to rest for 5 minutes, then slice it and serve.

Nutrition Information:

Yield:

4

Serving Size:

4
Amount Per Serving: Calories: 480Total Fat: 23gCarbohydrates: 33gProtein: 34g