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Easy King Ranch Chicken Casserole

Easy King Ranch Chicken Casserole for Crowd-Pleasing Comfort

This Easy King Ranch Chicken Casserole combines comforting Tex-Mex flavors, turns leftover rotisserie chicken into a hearty delight, and is perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Unsalted Butter Consider using olive oil for a lighter option.
  • 1 medium Red Bell Pepper, chopped Substitute with green bell pepper or any preferred variety.
  • 1 small Yellow Onion, chopped Can replace with shallots for a milder taste.
  • 1 small Jalapeño, seeded and finely chopped Optional; omit for a milder casserole.
  • 1 tablespoon Chili Powder Adjust amount for personal taste or substitute with taco seasoning.
  • 2 teaspoons Ground Cumin Omit or reduce if not preferred.
  • 8 ounces Cream Cheese, softened Sour cream or a dairy-free cream cheese can be used as alternatives.
  • 20 ounces Canned Diced Tomatoes with Green Chiles, drained Two cans of 10 ounces each.
  • 2.5 to 3 pounds Cooked Rotisserie Chicken, shredded Any leftover cooked chicken works, or you can use turkey.
  • 1.5 cups Sour Cream Greek yogurt serves as a good substitute.
  • 1 teaspoon Kosher Salt Adjust based on personal salt preference.
  • 2 cups Monterey Jack Cheese, shredded Cheddar or a combination of cheeses can be used.
  • 12 Corn Tortillas, warmed and divided Flour tortillas can also be used.
  • Fresh Cilantro, chopped Optional for garnish; omit if not a fan.

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add chopped red bell pepper, yellow onion, and optional jalapeño. Sauté for about 6 minutes until tender and fragrant.
  3. Stir in 1 tablespoon of chili powder and 2 teaspoons of ground cumin, cooking for an additional minute until fragrant. Remove from heat.
  4. In a bowl, combine softened cream cheese with sautéed vegetables until creamy. Add drained tomatoes, shredded chicken, sour cream, and kosher salt. Mix until smooth.
  5. Layer the chicken mixture in the greased baking dish, then sprinkle with 1 cup of Monterey Jack cheese and half of the tortillas cut into quarters. Repeat layers.
  6. Bake for 15-20 minutes until cheese is melted and edges are bubbling. Broil for 1-2 minutes for a golden finish.
  7. Let the casserole rest for about 10 minutes before serving. Garnish with freshly chopped cilantro if desired.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 30gProtein: 29gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 820mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

This casserole is a memory waiting to happen, perfect for cozy nights with loved ones. Meal prep friendly, can be made ahead of time.

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