The King of Casseroles
The King of Casseroles, otherwise known as, King Ranch Chicken Casserole is a creamy chicken casserole recipe that bring a bit of spice and crunch to your plate. This easy chicken casserole makes a great dinner option any night of the week. This boneless chicken breast recipe will have you craving more than one piece once you take your first bite. Made by layering cubed, seasoned chicken, cream of mushroom and chicken soups, cheese, and corn tortillas (cut into quarters), this casserole is like a play on traditional Mexican enchiladas. Top it off with crunchy corn chips and more cheese, and you've got a tasty meal the whole family will enjoy.
Serves8
Cooking Time30 min
Cooking MethodCasserole, Oven
Cooking Vessel Size9 x 13-inch casserole dish
Ingredients
- 3 tablespoon vegetable oil
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 2 pound skinless boneless chicken breasts, cut into -inch cubes
- 1 cup diced green pepper
- 1 cup diced onion
- 1 clove garlic, finely minced
- 16 ounce Mexican blend shredded cheese, divided
- 10 corn tortillas, cut or torn into quarters
- 1 (10-1/2-ounce) can cream of chicken soup
- 1 (10-1/2-ounce) can cheese soup
- 1 (10-ounce) can Rotel tomatoes or diced tomatoes with chilies, undrained
- 3 cup crushed corn chips
Instructions
-
Preheat oven to 350 and lightly spray a 9 x 13-inch casserole dish with cooking spray.
-
Combine the 2 Tablespoons oil, paprika, chili powder, cumin and salt in a large bowl and stir well. Add cubed chicken and toss to coat. Let stand 10 minutes.
-
Meanwhile, in a large deep skillet, heat vegetable oil and cook green pepper and onion over medium high heat, stirring frequently for about 10 minutes or until vegetables are softened and aromatic.
-
Add chicken and garlic and continue to cook over medium high heat, stirring for another 10 minutes. Chicken will be browned and mostly cooked through.
-
Set aside one cup of the cheese for the topping. In a bowl, combine the chicken soup, cheese soup, and the tomatoes. Stir until well combined
-
Make layers in the casserole dish as follows: half the cooked chicken mixture, half the remaining cheese, half the tortilla pieces and half the soup mixture. Repeat.
-
Bake, uncovered for 20 minutes. Remove from oven and add the crushed corn chips, topped with the remaining 1 cup cheese and continue to bake 10 minutes until melted and bubbling