King Ranch Chicken Casserole

King Ranch Chicken Casserole

Ingredients

• 3 cups cooked chicken, shredded (rotisserie chicken works great)
• 12 corn tortillas, cut into quarters
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) Rotel diced tomatoes & green chiles, undrained
• 1 cup chicken broth
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• 2 tbsp unsalted butter
• 2½ cups shredded Mexican blend or cheddar cheese, divided
• Salt and pepper to taste

Directions

1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish.
2. Melt the butter in a skillet over medium heat. Add the onion and bell pepper and cook until softened, about 6 minutes. Add garlic and cook 1 minute more. Season with a little salt and pepper.
3. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, Rotel tomatoes, chicken broth, chili powder, cumin, and garlic powder until well combined.
4. Stir in the cooked onion and bell pepper mixture, then fold in the shredded chicken. Mix everything together well.
5. Arrange half the tortilla quarters in a single layer on the bottom of the prepared baking dish, overlapping as needed to cover.
6. Spoon half the chicken mixture evenly over the tortillas. Sprinkle with 1 cup of the shredded cheese.
7. Arrange the remaining tortilla quarters over the cheese layer. Top with the remaining chicken mixture, spreading it all the way to the edges.
8. Sprinkle the remaining 1½ cups of cheese evenly over the top. Cover with foil and bake for 30 minutes. Remove the foil and bake another 10–15 minutes until the cheese is golden and bubbly. Let rest 10 minutes before cutting and serving. 💛