Best King Ranch Ever

Prep time: 15 min
Cook time: 20 min
Servings: 8
Yield: 8 servings
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Description

Shred some cooked chicken breasts and mix with soup and canned tomatoes, then layer with corn tortillas and top with cheese for a tasty Mexican-inspired casserole that is on the table in just a few minutes.

Ingredients

• 6 cooked chicken breasts, shredded
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1/2 cup chicken broth
• 1/2 cup chopped onion
• 1 (4 ounce) can chopped green chiles
• 6 corn tortillas, torn into strips - or more as needed
• 2 cups shredded Monterey Jack cheese, or more to taste

Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
3 Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
4 Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

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