I love King Ranch Casserole. It has all of my favorite flavors. It is something I look forward to making and having leftovers all week. My usual King Ranch Casserole recipe uses Cheez Whiz. It is delicious, but I know a lot of people are scared of Cheez Whiz. This recipe has all the same flavors, but doesn't have any Whiz in it.
This is comfort food at its best. This isn't fancy. It is just darn good! Serve this casserole with some black beans and rice for a perfect Tex-Mex meal!
King Ranch Chicken Casserole
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 cup chicken broth
- 1 cup chunky salsa
- 1 tsp garlic salt
- 1 Tbsp dried minced onion flakes
- 12 (8-inch) corn tortillas, cut into quarters
- 1 (3-pound) rotisserie chicken, boned and shredded
- 3 cups shredded Mexican-blend cheese
Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a large saucepan on medium-high heat, combine the cream of chicken soup, cream of mushroom soup, chicken broth, salsa, garlic salt and onion flakes. Stir until warm, about 5 minutes. Remove from the heat and set aside.
Put half of the tortillas in the bottom of the pan, top with half of the chicken, then sprinkle with one cup of cheese. Pour half of the soup mixture over the top, and then repeat the layers. Tortillas, chicken, cheese, and soup mix. Top the casserole with the remaining cup of cheese.
Bake for 45 minutes or until the cheese has melted and browned slightly.