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Quick-and-Easy King Ranch Chicken Casserole

Quick-and-Easy King Ranch Chicken Casserole

King Ranch chicken casserole is a wildly popular recipe. This quicker version takes a short-cut, using precooked chicken from the deli.

Southern Living FEBRUARY 2008

  • Yield: Makes 8 to 10 servings
  • Cook time:19 Minutes
  • Prep time:30 Minutes
  • Bake:1 Hour
  • Stand:10 Minutes

Ingredients

  • 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 garlic clove, pressed
  • 3/4 cup chicken broth
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 2 (10-oz.) cans diced tomatoes and green chiles, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican-style chili powder*
  • 3 cups grated sharp Cheddar cheese
  • 3 cups coarsely crumbled lime-flavored white corn tortilla chips

Preparation

1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.

3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

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Quick-and-Easy King Ranch Chicken Casserole recipe

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