King Ranch Chicken Casserole

Name: King Ranch Chicken Casserole
Prep time: 30 min
Cook time: 45 min
Yield: Serves 8
Ingredients: 1 ButcherBox.ca RWA, air chilled whole chicken, cooked and meat shredded; 3/4 cup ButcherBox.ca 100% organic seasoned chicken stock; 1 tbsp extra virgin olive oil; 1 medium white onion, diced; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 1 can (10.5 oz) cream of mushroom soup; 1 can (10.5 oz) cream of chicken soup; 1 can (10 oz) diced tomatoes with chiles or chili-style; 2 tbsp sour cream; 2 tsp ground cumin; 1 tsp ancho chile powder; 1/2 tsp dried oregano; 1/4 tsp chipotle chile powder; 8 oz shredded Cheddar or pepper jack cheese; 10 x 6 in corn tortillas, cut into quarters; for garnish sliced jalapenos, chopped cilantro, sour cream

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8 people

00h 30

00h 45

This comforting King Ranch Chicken Casserole is a beloved Tex-Mex classic that promises to warm your heart and satisfy your taste buds. Layered with tender chicken, creamy sauce, and melted cheese, this dish features a delightful combination of corn tortillas, zesty tomatoes, and colourful peppers. Perfect for potlucks or family dinners, it's a dish you simply can't resist. Dive into this cheesy goodness!

Ingredients and Method

Ingredients

1 ButcherBox.ca RWA, air chilled whole chicken, cooked and meat shredded
3/4 cup ButcherBox.ca 100% organic seasoned chicken stock
1 tbsp extra virgin olive oil
1 medium white onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with chiles or chili-style
2 tbsp sour cream
2 tsp ground cumin
1 tsp ancho chile powder
1/2 tsp dried oregano
1/4 tsp chipotle chile powder
8 oz shredded Cheddar or pepper jack cheese
10 x 6 in corn tortillas, cut into quarters
for garnish sliced jalapenos, chopped cilantro, sour cream

Method

Preheat oven to 350F
Heat olive oil in a large skillet over high heat until shimmery. Saute onion and bell peppers in the hot oil until starting to soften, about 2 minutes. Transfer to a large bowl.
To bowl, add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; stir to ensure all ingredients are well-combined into a sauce.
Lightly grease or spray a 9 x 13 baking dish.
Spread a couple of tablespoons of your sauce around the bottom of the baking dish, top with 1/2 the shredded chicken.
Add half the remaining sauce, 1/2 the shredded cheese and 1/2 the cut tortillas.
Spread remaining chicken over tortillas, spread remaining sauce (reserving about 1/2 a cup) over the chicken layer.
Top with more shredded cheese, reserving some for the top layer. Add remaining tortilla wedges for top "crust".
Spread reserved sauce over tortillas and top with the rest of the shredded cheese.
Bake in preheated oven until sauce is bubbling, about 40 minutes.
Change oven to broil setting and broil to brown cheese.
You can also make this by cooking and cutting up 6 - 7 of our RWA, air-chilled, boneless skinless chicken breasts, or 2 packs of our RWA, air-chilled, boneless skinless chicken thighs.