King Ranch Chicken Casserole
A quick spin on the Tex-Mex classic, this King Ranch Chicken Casserole layers tender shredded chicken, creamy soups, green chiles, and cheddar between corn tortillas for an easy, one-pan dinner.
Ingredients
Filling
- 8 ounce cream cheese softened
- 10.5 ounce cream of chicken soup
- 10.5 ounce cream of mushroom soup
- 4.5 ounce chopped green chiles undrained
- 4 ounce diced tomatoes with green chilies drained
- 1 teaspoon chili powder
- 3 cups cooked shredded chicken
Assembly
- 8 corn tortillas cut into strips
- 2 cups shredded cheddar cheese divided
Instructions
Filling
- In a large bowl, whisk together the softened cream cheese, cream of chicken soup, cream of mushroom soup, chopped green chiles, diced tomatoes with green chilies, and chili powder until smooth.
- Fold in the shredded chicken until evenly coated.
Assembly
- Spread 1 cup of the filling evenly in the bottom of a buttered 9×13-inch baking dish.
- Arrange half of the tortilla strips over the filling, then top with half of the remaining filling and 1 cup of shredded cheddar cheese.
- Repeat the layers with the remaining tortillas, filling, and finish with the last cup of cheddar.
- Bake uncovered at 350°F for 25 to 30 minutes, until the casserole is bubbling at the edges and the cheese is melted and lightly golden.
- Let the casserole stand 5 minutes before serving to allow layers to set.
Notes
For best results, let the cream cheese soften fully at room temperature.
If you prefer a spicier casserole, stir in a diced jalapeño or extra green chiles.
Leftover slices reheat beautifully in a 350°F oven for 10 minutes or in the microwave on medium power.