Description

This King Chicken Ranch Recipe is a comforting and flavorful casserole featuring shredded chicken, creamy soups, diced tomatoes, green chilies, and a blend of spices layered with tortillas and cheddar cheese. Baked to bubbly, golden perfection and garnished with fresh chives, it’s a hearty dish perfect for family dinners or gatherings.

Ingredients

Scale

Vegetables & Aromatics

1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chilies
1 tablespoon chopped chives, for garnish

Soups & Liquids

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup low-sodium chicken broth

Spices & Seasonings

1 tablespoon chili powder
1 teaspoon garlic powder

Protein & Cheese

3 cups cooked chicken, shredded
3 cups shredded cheddar cheese

Other

10 medium tortillas (corn or flour), 4 of them cut in half

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Instructions

Preheat and Sauté: Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium-high heat and sauté the diced onion and red bell pepper until they become tender and softened, releasing their natural sweetness and flavors.
Make Sauce: In a large mixing bowl, combine the sautéed onions and peppers with condensed cream of mushroom soup, condensed cream of chicken soup, undrained diced tomatoes, low-sodium chicken broth, diced green chilies, chili powder, and garlic powder. Stir all ingredients thoroughly until the mixture is well blended and homogeneous.
Assemble Casserole: Spread ½ cup of the prepared sauce evenly on the bottom of a 9×13 inch baking dish. Layer half of the shredded cooked chicken over the sauce, then add 2 cups of sauce, followed by 1 cup of shredded cheddar cheese. Place half of the tortillas over the layers. Repeat the layering process with the remaining chicken, sauce, tortillas, and top with the remaining sauce and cheese, ensuring the final layer is cheese.
Bake: Place the assembled casserole in the preheated oven and bake for 30 to 35 minutes. Bake until the casserole is bubbly throughout and the cheese on top is melted and golden brown, indicating it is fully cooked and ready to serve.
Serve: Remove the casserole from the oven and let it cool slightly. Garnish the top with the chopped chives for a fresh, mild onion flavor and a pop of color. Serve the dish hot to enjoy the creamy, savory layers and comforting textures.

Notes

You can use either corn or flour tortillas based on your preference.
Shredded cooked chicken can be leftover chicken, rotisserie chicken, or freshly cooked.
For a spicier version, consider adding extra diced green chilies or a pinch of cayenne pepper.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
To make it gluten-free, use corn tortillas and verify the soups are gluten-free.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American