Joanna Gaines King Ranch Chicken Casserole Recipe
Joanna Gaines’ King Ranch Chicken Casserole brings together creamy, cheesy goodness with just the right amount of spice. Looove this!I’ve learned that to get the most flavorful casserole, roasting the chicken beforehand with a little seasoning makes a big difference.Use freshly grated cheese because it melts so much better than pre-shredded cheese, giving the casserole a smoother, creamier finish.You’ll also want to make sure your chicken is shredded into smaller, bite-sized pieces so it blends well with the other ingredients.
Servings: 6
Ingredients
- 3 cups Chicken cooked and shredded
- 12 Corn Tortillas
- 1 can Cream of Chicken Soup 10.5 oz.
- 1 can Cream of Mushroom Soup 10.5 oz.
- 1 can Diced Tomatoes with Green Chilies 10 oz.
- 1 cup Chicken Broth
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1 cup Cheddar Cheese shredded
- Salt and Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Spray a 9x13-inch baking dish with cooking spray.
- In a large skillet, combine the chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
- Stir well and simmer for about 5 minutes.
- Layer half of the tortillas on the bottom of the baking dish.
- You might need to tear them to fit.
- Spoon half of the chicken mixture over the tortillas.
- Spread it evenly with a spatula.
- Top with half of the cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and finish with cheese on top.
- Bake uncovered for about 30 minutes, or until the cheese is bubbly and golden brown.
- Allow it to cool for a few minutes before serving.