King Ranch Chicken Casserole

One serving of the casserole on a white round plate with a fork on the side.

Serves 6 to 8 people, depending on serving size. Easy King Ranch Chicken Casserole made with rotisserie chicken, Rotel tomatoes, cheddar cheese, and some great shortcuts to save you time!

Course Dinner, Entree

Cuisine American, Tex Mex

Prep Time 10

Cook Time 35

Rest time 5

Total Time 50

Servings

Calories 483kcal

Author Anne Clark | My Kitchen Serenity

Equipment

large skillet
9x9-inch baking pan or 8x12-inch oval casserole dish
measuring cup(s)
measuring spoons

Ingredients

2 Tablespoons butter
2 cups frozen chopped onion, bell pepper, and celery seasoning blend found in your grocery store's frozen vegetable isle
1 Rotisserie chicken, skin and bones discarded. Meat shredded or chopped into bite-size pieces
10 oz Rotel tomatoes do not drain the liquid; use tomatoes and all the liquid
10.5 oz cream of chicken soup
10.5 oz cream of mushroom soup
½ teaspoon dried cilantro to release the flavor, crush the cilantro between your fingers before adding to the recipe.
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon black pepper
9 6" corn tortillas, cut into strips cut each tortilla into 3 strips. a pizza cutter works great to cut the tortillas.
2 cups shredded cheddar cheese shred your own cheese. the pre-shredded cheese is too powdery.

Garnishes

sour cream dollop
avocado slices
sliced green onions

Instructions

Before You Begin

It's a good idea to read through the ingredients, directions, and notes once or twice before you begin making the recipe for a smoother and more successful baking experience.

How to Make King Ranch Chicken

Preheat oven to 325F. Spray 9x9-inch pan with non-stick spray.
In a large skillet over medium-high heat (don't have the heat too high or the butter might burn), melt the butter and saute the onion, bell pepper, and celery blend until it's softened (about 5 minutes). Remove from heat.
2 Tablespoons butter, 2 cups frozen chopped onion, bell pepper, and celery seasoning blend
Blend the rotisserie chicken, tomatoes, both soups, garlic powder, chili powder, and pepper in a large mixing bowl. Stir in the cooked onion, bell pepper, and celery mixture. Alternatively, if your skillet is large enough, place these ingredients into the skillet with the sauteed onion mixture and blend well.
1 Rotisserie chicken, skin and bones discarded. Meat shredded or chopped into bite-size pieces, 10 oz Rotel tomatoes, 10.5 oz cream of chicken soup, 10.5 oz cream of mushroom soup, ½ teaspoon dried cilantro, ½ teaspoon garlic powder, ¼ teaspoon chili powder, ¼ teaspoon black pepper
Place ⅓ of the tortilla strips in the bottom of the pan. Top with ⅓ of the chicken mixture, then ⅓ of the cheese. Repeat layers two more times. Tip - Make sure each of the tortilla strips are covered with the chicken mixture to help keep them from drying out.
9 6" corn tortillas, cut into strips, 2 cups shredded cheddar cheese
Bake on the center oven rack for 30 minutes. Let rest 5 minutes. Garnish with sour cream, sliced green onions (or jalapenos) and sliced avocado, if desired.
sour cream dollop, avocado slices, sliced green onions
If you try this recipe, let me know by leaving a comment and star rating. I'd love to hear about it!

Notes

- Shred the rotisserie chicken while it's still warm for easier handling and maximum juiciness.
- Layer the ingredients evenly and make sure every tortilla strip has some chicken mixture on it.
- Customize the spice level by adjusting the amount of chili powder and Rotel tomatoes. For more heat, add some sliced jalapenos!
- For ingredient substitutions, please see my suggestions in the post above.
- Store leftovers, covered in the fridge, for up to 3 days.

Nutrition