Description
A creamy, cheesy Tex-Mex casserole with tender chicken, a spicy kick, and a crispy tortilla chip topping that makes weeknight dinners feel special.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1/2 cup diced roasted red peppers
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies (mild or hot)
- 1 cup chicken broth
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken soup)
- 1/2 cup full-fat sour cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups crushed tortilla chips
- 3 tablespoons unsalted butter, melted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add chopped onion and cook for about 5 minutes until translucent and soft. Stir in minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
- In a large mixing bowl, combine condensed cream of mushroom soup, sour cream, and chicken broth. Whisk until smooth. Add chili powder, cumin, salt, and pepper; adjust seasoning to taste.
- Fold shredded chicken, sautéed onions and garlic, diced roasted red peppers, and green chilies into the sauce. Mix gently to coat evenly.
- Spread half of the chicken mixture evenly in the prepared baking dish. Sprinkle 1 cup shredded cheddar and 1/2 cup Monterey Jack cheese over the layer. Add the remaining chicken mixture and top with the remaining cheeses.
- In a small bowl, combine crushed tortilla chips with melted butter. Sprinkle this mixture evenly over the cheese layer.
- Bake the casserole for 30-35 minutes until the topping is golden brown and crispy and the cheese is bubbly.
- Let the casserole rest for about 5 minutes before serving to set slightly.
Notes
If topping browns too quickly, cover loosely with foil after 20 minutes of baking. For gluten-free, use gluten-free tortilla chips and verify soup labels. Sour cream can be swapped with Greek yogurt for lighter tang. Pre-shredded cheese works but avoid blends with anti-caking agents. Let casserole rest 10-15 minutes if refrigerated before baking. Can be prepared in slow cooker on low for 3-4 hours, adding chips and cheese in last 30 minutes under broiler to crisp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 10
- Fiber: 1
- Protein: 25
Keywords: King Ranch chicken casserole, creamy chicken casserole, cheesy casserole, Tex-Mex casserole, easy dinner, comfort food, crispy topping