Description
A rich and flavorful casserole featuring chicken, cream of mushroom soup, Rotel tomatoes, and cheese baked until bubbly.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
- 1 (4 ounce) can chopped green chilies, drained
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 10 corn tortillas, cut into strips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream of mushroom soup, cream of chicken soup, Ro-Tel, green chilies, sour cream, milk, chili powder, cumin, garlic powder, and onion powder. Mix well.
- Stir in half of the Monterey Jack cheese and half of the cheddar cheese into the chicken mixture.
- Layer half of the tortilla strips in the bottom of the prepared baking dish.
- Spread half of the chicken mixture evenly over the tortillas.
- Repeat the layers: remaining tortillas, then remaining chicken mixture.
- Top the casserole with the remaining Monterey Jack and cheddar cheese.
- Bake for 30 to 35 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- For a spicier dish, use hot Ro-Tel tomatoes.
- Allow the casserole to rest for 5 to 10 minutes before serving.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: King Ranch Chicken, casserole, chicken bake, Tex-Mex, comfort food, cheesy chicken