King Ranch Chicken
A creamy, buttery chicken and tortilla casserole topped with crispy fried onions. This one-pan classic combines tender chicken with a tangy cream sauce and melts together in the oven.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 36g
Ingredients
- 3 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of mushroom soup, canned
- ½ cup sour cream
- 8 count corn tortillas
- 1.5 cups sharp cheddar cheese, shredded
- 2.5 cups fried onions (such as French's), divided
Instructions
- 1
Set the oven to 350°F and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 2
Pour the canned cream of mushroom soup into a medium bowl without draining the liquid inside the can.
- 3
Add the sour cream to the bowl and whisk the two together until the mixture is smooth and uniform.
- 4
Add the shredded chicken to the sauce and stir until every piece of chicken is coated.
- 5
Spread a thin layer of the chicken mixture across the bottom of a 9-by-13-inch baking dish.
- 6
Arrange 4 tortillas flat on top of the sauce, overlapping them slightly like roof shingles.
- 7
Spread half of the remaining chicken mixture over the tortillas in an even layer.
- 8
Sprinkle 0.75 cup of cheddar cheese over the sauce, then sprinkle 1 cup of fried onions evenly across the top.
- 9
Layer the remaining 4 tortillas on top, overlapping slightly, then spread the rest of the chicken mixture over them.
- 10
Sprinkle the remaining 0.75 cup of cheddar cheese and 1.5 cups of fried onions evenly across the top.
- 11
Slide the baking dish into the preheated oven and bake until the cheese is melted and the onions are golden-brown, about 15 minutes.
- 12
Remove the baking dish from the oven using oven mitts and let it rest on the stovetop for 2 minutes before serving.
Tools you’ll need
- oven
- 9-by-13-inch baking dish
- medium bowl
- whisk
- spoon for stirring
- oven mitts
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