King Ranch Chicken Casserole
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 60 min · Chicken · high-protein
498 cal
30g protein
36g carbs
26g fat
per serving · estimated
Ingredients
- 1 1/4 cups Cooked shredded chicken
- 4, torn Corn tortillas
- 1 can (10.5 oz) Canned cream of chicken soup
- 1 can (10 oz) Canned diced tomatoes with green chiles
- 1, diced Yellow onion
- 1, diced Green bell pepper
- 3/4 cup Shredded cheddar cheese
- 1/4 cup Chicken broth
- 1/4 tsp Ground cumin
- 3/4 tbsp Vegetable oil
Method (tap to check — screen stays awake)
- Preheat the oven to 350F. Saute the onion and bell pepper in oil until soft, about 6 minutes.
- Stir in the cream of chicken soup, tomatoes with green chiles, chicken broth, and cumin, and simmer 3 minutes.
- Fold in the shredded chicken.
- Layer half the torn tortillas in a 9x13 dish, top with half the chicken mixture and half the cheese, then repeat.
- Cover with foil and bake 25 minutes.
- Uncover and bake until bubbly and golden, about 10 more minutes.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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