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Tex-Mex Chicken Casserole

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Sarah Stone

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1209 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
  3. Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
  4. Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
  5. Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
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Reviews

passion8chef
0
4/15/2014

I thought this recipe was a good baseline recipe. I did however make some modification based on what I had on hand. I used plain tortilla chips in place of the Doritos, added chopped sweet bell peppers to the onion step and substituted taco seasoning for the chili powder and ground cumin. I also used leftover Rotisserie chicken. I layered crushed chips, chicken/soup mixture, shredded cheese twice ending with shredded cheese on top. It tasted even better for leftovers the next day!

lilbitty
0
8/26/2013

Just barely !!!!! OK I even added some extra spices to flavor it up more. I would not make it again. Nothing special where the family all said yum make this agin. If you like bland then it will suit your taste