Old Fashioned Rotel Chicken Casserole (King Ranch Style)
A creamy, cheesy old-fashioned Rotel chicken casserole made with tender chicken, corn tortillas, and classic Tex-Mex flavors.
Servings: 8
Calories: 372kcal
Equipment
Ingredients
- 2 tablespoon vegetable oil
- 1 onion diced
- green pepper diced
- 1 lb cooked, shredded chicken
- 1 can cream of chicken soup 10.5 oz
- 1 can cream of mushroom soup 10.5 oz
- 10 oz Rotel diced tomatoes with green chilies
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- black pepper & salt to taste
- 14 corn tortillas cut into bite-sized pieces
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, sauté the onion and green pepper in oil until softened.
- Stir in the cooked chicken, cream soups, Rotel tomatoes, chili powder, garlic powder, salt, and pepper. Mix until well combined.
- Spread ⅓ of the tortilla pieces evenly in the prepared baking dish.
- Top with ⅓ of the chicken mixture and sprinkle with ⅔ cup of cheese.
- Repeat layers two more times, ending with cheese on top.
- Bake for about 30 minutes, until hot and bubbly. Let cool slightly before serving.
Notes
- You can use rotisserie chicken for an easy shortcut.
- Mild Rotel keeps this casserole kid-friendly; use hot for more heat.
- Tortilla chips or Doritos can be substituted for corn tortillas for a crunchier version.
- Assemble up to 2 days ahead and refrigerate before baking.
- This casserole freezes well before or after baking.
- For extra Tex-Mex flavor, try using a Mexican cheese blend instead of cheddar.
Nutrition
Serving: 1piece | Calories: 372kcal | Carbohydrates: 28g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 907mg | Potassium: 324mg | Fiber: 4g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 5mg | Calcium: 266mg | Iron: 2mg
