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King Ranch Casserole is a classic! It's a cheesy, creamy dish that has a kick! It is a popular covered meal plate and is sure to become a family favorite. # 12bloggers
It's that time of the month again … and no, no that time of the month! Haha! It's time for the # 12bloggers series! Every month, on the 12th of the month, 12 bloggers post a new themed recipe with 12 or fewer ingredients! This month we will share some of our favorite casserole recipes!
If you've read my blog for a while, I'm sure you've found that I love Mexican food and food with a Southwestern vibe. It really isn't a coincidence that I ended up right in the middle of the Sonoran desert. Seriously, I can't get enough of the food mecca here in the Phoenix area. #Love it
I don't know if King Ranch Casserole is technically "southwestern" food, but the flavors remind me of a creamy, cheesy, and spicy chicken enchilada. I mean, that's kinda the saucepan … a deconstructed enchilada. Just go with me, mmmkay ?!
Maybe your family will also make this dish. If you have never had this casserole, You have to try!! From what I heard, there are over a million ways to achieve this and I am sure they are all equally delicious. I grew up with shortcuts … like cream cans in any soup. This is how I remember eating it and that's how I do it for my family. I know some people are anti-cream to any soup, and that's fine. If the cans of any soup make you grind, you could certainly make your own substitute. Whatever suits you. That's the best thing about casseroles like this, you can make them work for your family and your family's tastes.
Get ready… this is pure comforting food !!
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King Ranch Casserole
King Ranch Casserole is a classic! It's a cheesy, creamy dish that has a kick! It's a popular covered meal plate and is sure to become a family favorite!
- 1/4 cup butter
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 can (10.5 oz) condensed chicken cream (do not add water)
- 1 can (10.5 oz) condensed mushroom cream (do not add water)
- 1 can (10 oz.) RoTel® Original Diced Tomatoes & Green Chilies, undrained
- 2 cups chopped cooked chicken breast
- 12-15 corn tortillas (6 inches), cut into small pieces
- 2 cups (8 ounces) grated cheddar cheese
- Sliced green onion, to garnish (optional)
- Preheat oven to 325 ° F. Grease a 13 × 9-inch baking pan or spray with cooking spray. Set aside.
- In a large skillet over medium heat, melt the butter. Add the bell pepper and onion; cook and stir until tender, about 4-5 minutes. Remove from the fire. Add both soups, the undrained tomatoes and the chicken. Stir to combine.
- In the prepared baking sheet, place a third of the tortillas in layers, followed by a third of the chicken mixture and a third of the cheese. Repeat the layers twice.
- Bake uncovered 40 minutes or until hot and bubbly.
|Amount per proportion||As served|
|Calories 395kcal Calories from fat 198|
|% Daily value|
|Total fat 22g||3. 4%|
|Saturated fat 11g||55%|
|Trans fat 1g|
|Dietary fiber 4g||sixteen%|
Daily value percentages are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total fat||Less than||65g|
|Sat Fat||Less than||25g|
All images and texts © Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please rewrite the recipe in your own words or link to this post to see the recipe.
Here are some cooler recipes from bloggers in the # 12bloggers series!
Other publications you can enjoy:
Quinoa casserole and black bean and corn enchilada
Baked Bruschetta Chicken
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