Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 can (10 oz.) diced tomatoes and green chilies, undrained
- 1 can (10.75 oz.) condensed cream of mushroom soup
- 1 can (10.75 oz.) condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 12 corn tortillas, cut into bite-sized pieces
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine cooked chicken, diced tomatoes and green chilies, cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, chili powder, garlic powder, onion powder, cumin, salt, and black pepper.
3. Mix well.
4. In the bottom of a 9x13 inch baking dish, spread a layer of tortilla pieces.
5. Top with a layer of the chicken mixture.
6. Sprinkle with a layer of shredded cheese.
7. Repeat layers, ending with a layer of cheese on top.
8. Cover with foil and bake for 30 minutes.
9. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
10. Let cool for 5 minutes before serving.
11. Garnish with chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 431
- Fat: 24g
- Carbohydrates: 27g
- Protein: 27g
- Sodium: 1249mg
- Sugar: 4g
Substitutions for ingredients:
- Instead of chicken breasts, you can use leftover cooked chicken or rotisserie chicken.
- Instead of corn tortillas, you can use flour tortillas or tortilla chips.
- Instead of cheddar cheese, you can use Monterey Jack cheese or a Mexican blend cheese.
Variations:
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Use a can of diced tomatoes with jalapenos for a spicier version.
- Top with sliced avocado or guacamole for a creamy and fresh addition.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking your own chicken.
- Make sure to cut the tortillas into bite-sized pieces so they are easier to eat.
- If you want a crispier top layer of cheese, broil the casserole for the last 2-3 minutes of cooking time.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve with a side salad or roasted vegetables for a complete meal.
- Garnish with extra cilantro and sliced jalapenos for a pop of color.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapenos
- Sliced avocado
- Guacamole
Pairings:
- Mexican rice
- Refried beans
- Cornbread
- Chips and salsa
Suggested side dishes:
- Side salad with a lime vinaigrette
- Roasted vegetables (such as bell peppers, zucchini, and onions)
- Grilled corn on the cob
Troubleshooting advice:
- If the casserole is too dry, add a little more chicken broth or sour cream to the mixture.
- If the cheese is browning too quickly, cover the casserole with foil for the remaining cooking time.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- King Ranch Chicken Casserole is a Tex-Mex dish that originated in the 1950s on the King Ranch in Texas.
Flavor profiles:
- Savory
- Creamy
- Spicy
- Cheesy
Serving suggestions:
- Serve hot and bubbly straight from the oven for maximum comfort food appeal.
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Region: American