Quick and Easy King Ranch Chicken Casserole

From: Southern Living Rotisserie Chicken Cookbook. Oxmoor House, 2012.

Photo by Laverne J.

PREP TIME

25

minutes

TOTAL TIME

90

minutes

SERVINGS

8

Servings

PREP TIME

25

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

Ingredients

  • 2

    Tbsp 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

  • 2

    (10-oz.) cans diced tomatoes and green chilies, drained

  • 1

    (10 3/4-oz.) can cream of chicken soup

  • 1

    tsp dried oregano

  • 1

    tsp ground cumin

  • 1

    tsp Mexican-style chili powder

  • 3

    cups shredded rotisserie chicken

  • 3

    cups (12 oz.) shredded sharp Cheddar cheese

  • 3

    cups coarsely crumbled lime-flavored white corn tortilla chips

Directions

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. TIP: Substitute 1 tsp chili powder and 1/8 tsp ground red pepper for Mexican-style chili powder, if desired.

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