King Ranch Casserole

This Rotisserie Chicken Casserole is the ultimate comfort food, combining bold flavors, creamy textures, and just the right amount of heat. It’s a perfect dish for busy weeknights or when you’re craving something hearty and satisfying. The base of this casserole starts with tender rotisserie chicken, fresh vegetables, and warm spices that are simmered together to create a flavorful filling. Layers of lightly fried corn tortillas add a rustic, homemade touch while ensuring the dish has a sturdy foundation. Topped with plenty of melted cheddar and Monterey Jack cheeses, it’s a gooey, bubbly masterpiece fresh out of the oven.

What sets this recipe apart is its versatility and balance of flavors. The addition of diced jalapeños and Bailee’s Kitchen On Purpose Seasoning gives the dish a savory depth with a hint of spice, but it’s easy to adjust for varying heat preferences. If you’re a fan of mushrooms, they provide an earthy layer of flavor that complements the creamy chicken mixture beautifully. The casserole is not only delicious but also convenient—rotisserie chicken and canned ingredients help cut down on prep time without sacrificing quality. Serve it as-is or pair it with a crisp green salad or a side of Mexican rice for a meal that’s sure to become a family favorite.

King Ranch Casserole

This Rotisserie Chicken Casserole is a hearty, flavorful dish layered with tender chicken, fresh vegetables, creamy sauces, and melted cheese, all on a base of lightly fried corn tortillas. With a touch of spice and rich, comforting textures, it’s the perfect easy-to-make meal for any night of the week!

Course Main Course

Cuisine American

Keyword #dinneridea, #texmex, Casserole

Prep Time 15

Cook Time 30

Servings 12 Servings

Ingredients

1 rotisserie chicken bones and skin removed
1 green bell pepper diced
1 red bell pepper diced
1 onion diced
2 jalapeños seeds removed and diced small
1 jalapeño sliced (for topping)
6 oz mushrooms sliced (optional)
1 tbsp garlic minced
1 cup chicken broth
1 can diced tomatoes and green chilies
1 can cream of chicken soup
12 corn tortillas lightly fried
Avocado oil
2 cups cheddar cheese
2 cups Monterey Jack or Pepper Jack cheese

Casserole Seasoning:

2 tbsp Bailee’s Kitchen On Purpose Seasoning
1 tsp chili powder
½ tsp cumin
½ tsp oregano
If substituting Bailee’s Kitchen seasoning, use 1 tsp each of salt, pepper, garlic powder, onion powder, and smoked paprika.

Instructions

Preheat oven: Preheat your oven to 350°F and lightly grease a 9×13-inch casserole dish.
Prepare tortillas: In a large pan, heat a small amount of avocado oil. Lightly fry the corn tortillas for 1-2 minutes per side to prevent them from becoming soggy in the casserole. Set aside.
Cook vegetables: In the same pan, add diced bell peppers, onion, jalapeños, and mushrooms. Season with the listed seasonings and cook for 4-5 minutes, until softened. Add the minced garlic during the last minute and cook for 1 more minute.
Combine filling: Stir in chicken broth, diced tomatoes with green chilies, cream of chicken soup, and shredded rotisserie chicken. Mix well, then remove from heat.
Assemble casserole:
o Spread ½ cup of the chicken mixture on the bottom of the casserole dish.
o Add a layer of fried corn tortillas.
o Spread half of the remaining chicken mixture over the tortillas.
o Sprinkle 1 cup each of cheddar and Monterey Jack cheese on top.
o Repeat with another layer of tortillas, the remaining chicken mixture, and another 1 cup each of cheddar and Monterey Jack cheese.
Top with jalapeños: Arrange sliced jalapeños on top, placing them where each serving would be.
Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Serve: Let the casserole rest for a few minutes before serving. Enjoy!