Ultimate King Ranch Casserole

A delectable Mexican-inspired casserole made with shredded cooked chicken, a harmonious blend of soups, diced tomatoes with green chiles, and corn tortillas. Baked to perfection and topped with a generous amount of gooey Monterey Jack cheese.

Ingredients

6	cooked chicken breasts, shredded
1	(10.75 ounce) can cream of chicken soup
1	(10.75 ounce) can cream of mushroom soup
1	(10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1⁄2	cup chicken broth
1⁄2	cup chopped onion
1	(4 ounce) can chopped green chiles
6	corn tortillas, torn into strips - or more as needed
2	cups cups shredded Monterey Jack cheese, or more to taste

Instructions

• 1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the shredded cooked chicken breasts, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, chopped onion, and chopped green chiles. Stir well until all ingredients are thoroughly combined.
  3. Create layers in a 9x13-inch baking dish by placing 1/3 of the torn corn tortilla strips at the bottom, followed by 1/3 of the chicken mixture. Repeat the layering process two more times. Sprinkle a generous amount of Monterey Jack cheese on top of the casserole.
  4. Bake in the preheated oven until the cheese turns golden brown and the casserole is bubbling, typically 20 to 25 minutes. If the casserole appears slightly runny, allow it to rest for 5 to 10 minutes until it firms up.

Jul 18, 2024