Are you looking for a quick, easy chicken casserole recipe? This is it.
Several years ago my daughter had a friend that ate with us on occasion. At one point I asked what their favorite meal was, so that I could make it on their birthday. They told me it was King Ranch Chicken. Well, I searched the internet for recipes, none of which sounded like what they had described. So I decided to adjust the recipes to make my own. It has since become one of our favorite meals and I probably make it monthly.
King Ranch Chicken Casserole
1 can cream of mushroom
1 can cream of chicken
1 can diced tomato with peppers, or rotel
1 can chicken broth
16 ouces shredded cheese, we normally use the Colby Jack
12-16 white corn tortillas, you could also use the yellow corn
3-4 chicken breasts (depending on size), cooked/gilled & diced or you could use some Rotisserie Chicken even
Preheat oven at 300 degreens
Mix together the cream of mushroom, cream of chicken, diced tomato with peppers or rotel, can of chicken broth. Mix well. Mix in chicken.
Pour enough mixture into a 13 X 9 casserole dish to cover the bottom. Then tear apart the white corn tortillas & place on top of mixture. Then sprinkle cheese.
Then repeat with mixture, then tortillas, then cheese.
You should be able to get 3 layers.
End with the mixture & cheese.
Cover with foil.
Bake on 300 degrees for 30-45 minutes, or once the cheese is melted & bubbling. I prefer mine slightly browned on top.
Even my youngest loves this casserole.
You can also use the Mild or HOT diced tomato with peppers versions.
You could also add diced onion &/or jalepeno’s, but since not everybody here likes those I actually serve those on the side/top for my husband.
Serving suggestions: w/ beans, rice, guacamole, sour cream, chips, queso, salad
Have you ever tried a version of the King Ranch Chicken Casserole? How does your recipe differ?