Can I use corn tortillas instead of tortilla chips?

Absolutely! Layer soft corn tortillas (torn into pieces) instead of chips for a more traditional King Ranch Casserole texture. For best results, lightly toast the corn tortillas first to remove excess moisture and enhance their flavor.

How can I make this casserole healthier?

Try using low-sodium soup, reduced-fat cheese, and baked tortilla chips. You can also increase the protein-to-carb ratio by using more chicken and fewer chips. Adding extra vegetables like bell peppers, corn, or black beans boosts the nutritional value too.

My casserole seems too watery. What went wrong?

This could happen if your rotisserie chicken was very moist or if the tomatoes had excessive liquid. Next time, try draining some of the liquid from the tomatoes or adding a tablespoon of flour to the soup mixture to help thicken it.

Can I prepare this casserole the night before?

Yes! Assemble everything except the top layer of chips and cheese. Cover and refrigerate overnight. When ready to bake, add the final layer of chips and cheese, then bake as directed, adding 5-10 minutes to the cooking time since you're starting with a cold casserole.

Easy King Ranch Chicken Casserole Recipe

Name: Easy King Ranch Chicken Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 (10.5-ounce) can cream of chicken soup; 1 (10-ounce) can diced tomatoes with green chiles, undrained (such as Rotel); 2 cups shredded or chopped rotisserie or cooked chicken; 3 cups tortilla chips; 2 cups pre-shredded Mexican blend, Colby Jack, or Cheddar cheese; 1 tablespoon chili seasoning mix (such as McCormick or homemade); 1/2 cup chicken broth or an additional can of cream of chicken or mushroom soup; 2 teaspoons ground chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon cumin powder; 1/4 teaspoon salt (optional); Sliced green onions; Sour cream; Fresh cilantro sprigs

Description

This easy King Ranch Chicken Casserole features layers of creamy chicken, zesty tomatoes with green chiles, crispy tortilla chips, and melty cheese. It’s quick to assemble, full of Southwestern flavors, and perfect for a busy weeknight or potluck.

Ingredients

Units Scale

Main Ingredients

- 1 (10.5-ounce) can cream of chicken soup
- 1 (10-ounce) can diced tomatoes with green chiles, undrained (such as Rotel)
- 2 cups shredded or chopped rotisserie or cooked chicken
- 3 cups tortilla chips
- 2 cups pre-shredded Mexican blend, Colby Jack, or Cheddar cheese
- 1 tablespoon chili seasoning mix (such as McCormick or homemade)

Optional (for extra creamy casserole)

- 1/2 cup chicken broth or an additional can of cream of chicken or mushroom soup

Homemade Chili Seasoning Mix (if making your own)

- 2 teaspoons ground chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon salt (optional)

Toppings (Optional)

Sliced green onions
Sour cream
Fresh cilantro sprigs

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
Mix Soup and Tomatoes: In a large bowl, stir together the cream of chicken soup, undrained diced tomatoes with green chiles, and chili seasoning mix until evenly combined.
Prepare Baking Dish: Coat a 9×9-inch casserole dish with cooking spray or lightly grease it with butter or oil to prevent sticking.
Add First Layer: Arrange half of the tortilla chips on the bottom of the casserole dish, pressing down gently to flatten but not crush them completely.
Add Filling: Spoon or pour half of the soup mixture over the tortilla chips, spreading it evenly. Then layer half of the shredded or chopped chicken and half of the cheese on top of the soup mixture.
Repeat Layers: Repeat the process with the remaining chips, soup mixture, chicken, and cheese, creating a second set of layers.
Bake: Bake the casserole uncovered in the preheated oven for about 30 minutes, or until it is bubbly and the cheese is fully melted and golden.
Serve: Remove the casserole from the oven and let it cool slightly. Garnish with optional toppings like sliced green onions, sour cream, or fresh cilantro if desired. Serve hot.

Notes

You can substitute 1 (14.5-ounce) can petite diced tomatoes and 1 (4-ounce) can diced green chiles (both undrained) if you don’t have Rotel.
Use hot diced tomatoes with green chiles or add 1/4 teaspoon cayenne pepper for a spicier dish.
Replace canned chiles with chopped fresh or canned jalapeños for extra heat.
If you prefer onion flavor, sauté 1/2 cup chopped onion in oil and use it in place of onion powder in the seasoning mix.
Fresh garlic (2 cloves, minced or pressed) can be used instead of garlic powder in the chili seasoning.
For bolder flavor, try Doritos instead of regular tortilla chips.
Great make-ahead meal; reheat leftovers in the oven or microwave.

Nutrition

Serving Size: 1/4 casserole
Calories: 510
Sugar: 5g
Sodium: 1430mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg