King Ranch Chicken Recipe
This King Ranch Chicken recipe features creamy layers of chicken, Rotel, and undiluted soups, perfectly complemented by soft tortillas and cheese. Perfect for Tex-Mex lovers!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
Scale
- 3 teaspoons olive oil, extra virgin
- 1 cup chopped sweet yellow onion
- 1 chopped bell pepper (any color)
- 10.5 ounces cream of chicken soup (undiluted)
- 10.5 ounces cream of mushroom soup (undiluted)
- 10 ounces mild Rotel (undrained)
- 3 cups shredded, cooked boneless, skinless chicken breast
- 2 tablespoons chopped cilantro (optional)
- 12 soft taco-size corn tortillas (quartered)
- 4 cups freshly shredded Colby and Monterey Jack cheese (divided)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté onions and bell pepper until softened, about 5 minutes.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, and Rotel.
- Layer a third of the tortilla pieces in the prepared dish. Top with 1½ cups of cheese, half the chicken, and half the sautéed vegetables. Pour half the soup mixture over the top. Repeat layers, ending with tortillas.
- Sprinkle the remaining 2½ cups of cheese over the final layer.
- Bake uncovered for 30-35 minutes, or until bubbly and golden. Garnish with cilantro if desired.
Notes
- Rotel provides a mild kick, but you can substitute diced tomatoes if you prefer a milder flavor.
- Make ahead by assembling the dish and refrigerating it up to 24 hours before baking.
- This dish freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 562
- Sugar: 5g
- Sodium: 1300mg
Find it online: https://elianarecipes.com/king-ranch-chicken-recipe/