Introduction: Dive into a Tex-Mex culinary adventure with our irresistible Rotisserie Chicken King Ranch Casserole recipe! Bursting with bold flavors and comforting textures, this mouthwatering dish promises to elevate your dinner table to new heights. Combining the convenience of rotisserie chicken with a symphony of diced vegetables, creamy soups, and zesty spices, each bite is a savory sensation that will leave your taste buds dancing with delight. Whether you’re cooking for family gatherings or cozy weeknight dinners, this crowd-pleasing casserole is guaranteed to become a beloved favorite in your recipe collection.
Key Ingredients:
- Tender Rotisserie Chicken
- Flavorful Onion, Green Bell Pepper, and Jalapenos
- Aromatic Garlic
- Zesty Diced Tomatoes with Green Chilies
- Creamy Cream of Mushroom and Cream of Chicken Soups
- Spicy Taco Seasoning
- Authentic Corn Tortillas
- Rich Pepper Jack and Sharp Cheddar Cheeses
Conclusion: Get ready to impress your family and friends with our Rotisserie Chicken King Ranch Casserole! With its perfect blend of convenience and gourmet flair, this delectable dish is sure to become a staple on your dinner table. Whether you’re a seasoned chef or a novice cook, our easy-to-follow recipe promises a culinary masterpiece that will leave everyone craving seconds. So grab your apron and get ready to delight your taste buds with this savory sensation!
Rotisserie Chicken King Ranch Casserole
Ingredients
- 1 Rotisserie Chicken shredded into large chunks (Skin and Bones Removed)
- 1 Onion diced
- 1 Green Bell Pepper diced
- 3 Jalapenos 2 diced and 1 sliced into 12 slices
- 4 Garlic Cloves minced
- 1 Can of Diced Tomatoes with Green Chilies
- 1 Can of Cream of Mushroom Soup
- 1 Can of Cream of Chicken Soup
- 1 Package of Taco Seasoning
- ½ – 1 Cup of Chicken Broth or Water
- 18 Corn Tortillas
- 2 Cups of Pepper Jack Cheese freshly grated
- 2 Cups of Sharp Cheddar Cheese freshly grated
- Salt Pepper, and Garlic Powder
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a pan over medium heat, add 2 tablespoons of oil along with diced onion, green bell pepper, and 2 diced jalapenos. Season with ½ teaspoon of salt, pepper, and garlic powder. Cook for 4-5 minutes until softened. Add minced garlic in the last 30 seconds of cooking.
- In a large bowl, combine shredded chicken, diced tomatoes with green chilies, cream of mushroom soup, taco seasoning, sautéed vegetables, and ½ cup of water. Mix until well combined, adjusting the liquid amount until the filling is smooth.
- Spray a 9×13 deep dish with non-stick cooking spray. Layer 6 tortillas on the bottom, followed by half of the filling and 1/3 of the grated cheese. Continue layering the casserole. Place sliced jalapenos on top where each serving would be.
- Bake for 30-35 minutes or until bubbly.
- Allow the casserole to rest for 10 minutes before serving. Enjoy!