Homemade King Ranch Chicken Casserole
This homemade King Ranch Chicken Casserole is amazingly delicious and filling. A perfect weeknight meal!
If you haven't already, cook your chicken breasts by boiling them in water for 20 minutes, or until juices run clear when cut into. Then cube and set aside.
Preheat the oven to 350. Chop the onion into small pieces and saute in 1/4 cup butter over medium heat for 5 minutes or until slightly translucent. Turn heat down to low and add both cans of soup, stirring until mixed well. Remove from heat and set aside.
In a prepared 9 x 13 baking dish place a layer of tortillas to cover the bottom of the dish. Add a thin layer of tomatoes and green chilis, a thin layer of the soup mixture, a thin layer of chicken, and top with cheese. Add another thin layer of tortillas, tomatoes and green chilis, soup mixture, chicken, and cheese. Keep doing the layers until you run out of space, finally covering the dish with the remaining cheese.
Bake in the preheated oven on 350 for 45 minutes, or until cheese is turned a golden brown. Allow to cool before serving.
- Make this casserole ahead over the weekend as a meal prep dish without baking. Can be stored 3-4 days before baking.
Calories: 318kcal | Carbohydrates: 2g | Protein: 27g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 347mg | Potassium: 184mg | Vitamin A: 540IU | Calcium: 297mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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