King Ranch Chicken Casserole
From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
- 1 tablespoon vegetable oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 8 ounces shredded cheddar cheese
- 1 cup chicken broth
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tablespoons sour cream
- 1 white onion diced
- 1/4 teaspoon chipotle chile powder
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as
- 1 teaspoon ancho chile powder
- 1 cooked chicken torn into shreds or cut into chunks
- 10 corn tortillas cut into quarters
- Carbohydrate 2.6372771241738 g
- Cholesterol 145.81817113 mg
- Fat 34.3288827891138 g
- Fiber 0.773124994357016 g
- Protein 36.103021772582 g
- Saturated Fat 12.9107126232175 g
- Serving Size 1 1 serving (217g)
- Sodium 286.672408242143 mg
- Sugar 1.86415212981679 g
- Trans Fat 2.54991687582935 g
- Calories 470 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
- Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
- Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
- Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.
Molten cheddar bridges softened corn tortillas while savory aromatics thicken condensed soup bases into a cohesive binding agent. Understanding how moisture transfers between starchy tortillas and lean poultry protein prevents a waterlogged interior during the initial forty-minute bake at 350 degrees Fahrenheit. Controlling liquid dispersion requires precise layering techniques.
Structural Engineering of the Bake
Building a stable casserole relies on alternating absorbent barriers with moisture-releasing ingredients. Sautéing the diced onions and bell peppers for precisely two minutes in a hot skillet drives off surface water while retaining crisp-tender cell walls that add texture. Reserve half a cup of the seasoned soup and tomato mixture to coat the final layer of quartered tortillas; this strategic placement prevents the exposed corn masa from drying out and turning brittle under the broiler. Shifting the oven to broil for two to three minutes at the end transforms the top cheddar tier into a bubbling, browned crust without overcooking the shredded chicken underneath.
- If the sauce appears too thick before assembly, thin it with chicken broth one tablespoon at a time until it reaches a pourable consistency.
- Ensure the baking dish measures exactly 9x13 inches to maintain the correct depth-to-surface-area ratio for even heat penetration.
- Let the baked casserole rest for fifteen minutes off the heat so the internal starches can set and allow clean slicing.
