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The King of Casseroles

The King of Casseroles
The King of Casseroles
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The King of Casseroles, otherwise known as, King Ranch Chicken Casserole is a creamy chicken casserole recipe that bring a bit of spice and crunch to your plate. This easy chicken casserole makes a great dinner option any night of the week. This boneless chicken breast recipe will have you craving more than one piece once you take your first bite. Made by layering cubed, seasoned chicken, cream of mushroom and chicken soups, cheese, and corn tortillas (cut into quarters), this casserole is like a play on traditional Mexican enchiladas. Top it off with crunchy corn chips and more cheese, and you've got a tasty meal the whole family will enjoy.

Serves: 8

Cooking Vessel Size: 9 x 13-inch casserole dish

  • 3 tablespoons vegetable oil
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 pounds skinless boneless chicken breasts, cut into -inch cubes
  • 1 cup diced green pepper
  • 1 cup diced onion
  • 1 clove garlic, finely minced
  • 16 ounces 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 cups crushed corn chips
  1. Preheat oven to 350 and lightly spray a 9 x 13-inch casserole dish with cooking spray.
  2. Combine the 2 Tablespoons oil, paprika, chili powder, cumin and salt in a large bowl and stir well. Add cubed chicken and toss to coat. Let stand 10 minutes.
  3. Meanwhile, in a large deep skillet, heat vegetable oil and cook green pepper and onion over medium high heat, stirring frequently for about 10 minutes or until vegetables are softened and aromatic.
  4. Add chicken and garlic and continue to cook over medium high heat, stirring for another 10 minutes. Chicken will be browned and mostly cooked through.
  5. 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
  6. Make layers in the casserole dish as follows: half the cooked chicken mixture, half the remaining cheese, half the tortilla pieces and half the soup mixture. Repeat.
  7. Bake, uncovered for 20 minutes. Remove from oven and add the crushed corn chips, topped with the remaining 1 cup cheese and continue to bake 10 minutes until melted and bubbling

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This is a nice Sunday night family meal. Warming and filling and very tasty too. We used fresh chilli, a little extra garlic and I only used half the tortillas because we mainly follow a low carb eating plan. I am not usually keen to use canned soup in a casserole and next time I think I will try to use something else instead.

Where is the mushroom soup or is that a typo? The description at the top mentions cream of mushroom and chicken soups, but no mushroom soup is listed in the ingredients or directions. Cheese soup is mentioned though. Do I need mushroom soup or not? The finished dish looks really good.


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