Classic King Ranch Chicken Casserole

Steps

Every amount is written into the step where you use it.

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King Ranch Chicken Casserole

1. Place the 1½ lb chicken breasts in a saucepan, cover with water, and bring to a boil; reduce to a simmer and cook 18–20 minutes until cooked through, then transfer to a cutting board and shred with two forks. 25 min
2. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. 10 min
3. Finely dice the yellow onion and green bell pepper, and mince the 3 garlic cloves. 6 min
4. Cut the 12 corn tortillas into quarters. 3 min
5. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high; add the onion and bell pepper and sauté 5 minutes until softened, then add the garlic and cook 1 minute more. 6 min
6. Reduce heat to medium and stir in the can of cream of chicken soup, the can of cream of mushroom soup, the 10 oz can of diced tomatoes with green chiles (undrained), the drained 4 oz can of diced green chiles, ½ cup sour cream, ½ cup chicken broth, 1½ tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ¾ tsp kosher salt, and ½ tsp black pepper; stir until smooth and remove from heat. 4 min
7. Spread a thin layer of the sauce over the bottom of the prepared baking dish, then layer half the tortilla quarters over it, followed by half the shredded chicken, half the remaining sauce, and ½ cup of the cheddar. 5 min
8. Repeat with the remaining tortilla quarters, chicken, and sauce, then top evenly with the remaining 1½ cups shredded cheddar. 3 min
9. Bake uncovered at 350°F for 30–35 minutes until the cheese is melted and bubbling and the edges are lightly golden. 33 min
10. Let the casserole rest 5 minutes before slicing and serving. 5 min

Crisp Green Salad with Lime Vinaigretteside

1. Whisk together 2 tablespoons fresh lime juice, 3 tablespoons olive oil, ½ teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl until emulsified. 3 min
2. Chop the romaine into bite-sized pieces to make 6 cups, halve the 1 cup cherry tomatoes, and thinly slice the ½ cucumber. 6 min
3. Combine the romaine, cherry tomatoes, and cucumber in a large bowl, drizzle with the lime vinaigrette, and toss to coat just before serving. 2 min