The King of all Casseroles
The King of all Casseroles is a king ranch casserole recipe that you may already be familiar with. Made with chicken, tortillas, and cheese, it is very similar to a Mexican enchilada. It's easy to make and requires few ingredients. Don't worry if you're making it just for one; it reheats well. Keep this easy chicken casserole recipe on hand for when you want an easy weeknight meal that's exceptionally delicious.
To make the King of all Casseroles, a mixture of cooked chicken and vegetables is layered with cheese, tortillas, and a creamy soup mixture. The casserole is then topped with a combination of crushed corn chips and more cheese. Kids especially will love this creamy and crunchy chicken casserole. Every bite of this king ranch chicken casserole is packed with flavor. If your family loves Mexican chicken casseroles, then they are sure to enjoy the King of all Casseroles.
Serves8
Cooking Time1 hr
Cooking Vessel Size9 x 13-inch baking dish
Ingredients
- 3 tablespoon vegetable oil, divided
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 2 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 1 cup diced green pepper
- 1 cup diced onion
- 1 clove garlic, finely minced
- 16 ounce Mexican blend shredded cheese, divided
- 10 corn tortillas, cut or torn into quarters
- 1 (10-1/2-ounce) can cream of chicken soup
- 1 (10-1/2-ounce) can cheese soup
- 1 (10-ounce) can Rotel tomatoes or diced tomatoes with chilies, undrained
- 3 cup crushed corn chips
This recipe was inspired by Bwulf for Instuctables' recipe forThe Ultimate King Ranch Chicken Casserole
Instructions
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Preheat the oven to 350 degrees F and lightly spray a 9 x 13-inch casserole dish with cooking spray.
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Combine the 2 tablespoons of vegetable oil, the paprika, chili powder, cumin, and salt in a large bowl and stir well. Add the cubed chicken and toss to coat. Let stand 10 minutes.
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Meanwhile, in a large, deep skillet, heat the remaining vegetable oil and cook the green pepper and onion over medium high heat, stirring frequently for about 10 minutes or until the vegetables are softened and aromatic.
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Add the chicken and garlic and continue to cook over medium high heat, stirring for another 10 minutes. The chicken should be browned and mostly cooked through.
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Set aside one cup of the cheese for the topping. In a bowl, combine the chicken soup, cheese soup, and the tomatoes. Stir until well combined.
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Make the layers in the casserole dish as follows: half the cooked chicken mixture, half of the remaining cheese, half of the tortilla pieces, and half of the soup mixture. Repeat.
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Bake, uncovered, for 20 minutes. Remove from the oven and add the crushed corn chips and top with the remaining 1 cup cheese and continue to bake for 10 minutes until the cheese is melted and bubbling.