Over the years, I have seen so many different recipes for King Ranch Chicken casserole. When my hubby and I were first married, I decided I wanted to try a slow cooker version of this recipe. I was new to the cooking world, and the recipe ended up disastrous. I ended up cooking the recipe wayyyyyy too long in the slow cooker and it was quite dry tasting. Needless to say, we were not in the mood to try that recipe again. Fast forward a few years later, I came across a casserole version on Pinterest and was quite intrigued. Enough time had passed and I wanted to try it again. After reading through the comments, and adapting it to my family’s preferences, I whipped this up for dinner one night and we all were extremely pleased. It was definitely a hit! My hubby asked for the leftovers for his work lunches, and gave me the green light to make this again anytime! Not only is this casserole extremely flavorful, but it is easy to throw together, can be made ahead of time, a great freezer meal, and/or great for giving to friends/family!! Enjoy!!
- 1 onion, diced
- 1 green pepper, diced
- 2 tbsp. vegetable oil
- 1 lb boneless, skinless chicken, cooked/shredded
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 (10 oz) can Rotel
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Black pepper
- 14-15 corn tortillas, cut into small pieces
- 2 cups shredded cheddar cheese
- Add oil to a skillet and saute the onion and green pepper for about 5 minutes.
- Add in cooked, shredded chicken.
- Mix in the cream of chicken, cream of mushroom, Rotel, chili powder, salt, garlic powder, and black pepper to taste. Remove from heat and set aside.
- Cut tortillas into small pieces.
- Grease a 9 x 13 baking pan.
- Layer 1/3 of the tortillas pieces on the bottom of the pan.
- Top with 1/3 chicken mixture and 2/3 cup shredded cheese.
- Repeat layer 2 times, ending with the cheese.
- Bake in a preheated oven, 350, for about 30 minutes. Remove and enjoy!