King Ranch Chicken Casserole
Layers of chicken, tortillas, peppers, and cheese in a creamy chile sauce — the ultimate Texas potluck dish.
Ingredients
- 1 rotisserie chicken, shredded (about 4 cups)
- 12 corn tortillas, torn
- 1 onion and 1 bell pepper, diced
- 1 (10-oz) can Rotel
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 2 tsp chili powder, 1 tsp cumin
- 3 cups shredded cheddar / Monterey Jack
Method
- Heat the oven to 350°F. Sauté the onion and pepper until soft.
- Stir in the Rotel, both soups, broth, chili powder, and cumin.
- In a 9×13 dish, layer torn tortillas, chicken, sauce, and cheese; repeat.
- Bake 35–40 minutes until bubbly and golden.
- Rest 10 minutes before serving.
Assembles a day ahead and bakes off easily — built for a crowd.