Lightened Up King Ranch Casserole
Put a spin on the classic dinner dish with this Lightened up King Ranch Casserole! Layers of corn tortillas, bell peppers and onions, cheese, and a creamy chicken filling make this an easy dinner with leftovers!
Servings Prep Time
6servings 15minutes
Cook Time
40minutes
Servings Prep Time
6servings 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Saute bell pepper and onion in olive oil just under medium heat until onions are translucent, about 4-5 minutes.
  2. Add can of cream of mushroom soup, chicken broth, milk, poultry seasoning and flour. Whisk until well combined.*
  3. Allow mixture to come to a boil then turn down to simmer, stirring frequently until thickened.
  4. Once thick, remove from heat and fold in drained Rotel and chicken. Set aside.
  5. Preheat oven to 325. Slice corn tortillas in half, and slice one of the tortillas into fourths.
  6. Spray 8×8 dish well with non-stick. Set down one layer of corn tortillas by using four halves and lining up the long straight edge with the edge of the dish. See photo above. Use one of the quarter pieces to cover the spot in the middle.
  7. Spread about a third of the chicken mixture onto the tortillas and top with 1/3 cup shredded cheese. Repeat 2 more times.
  8. Bake uncovered in oven for 40 minutes. Allow to cool for 10 minutes and serve!
Recipe Notes
  • If you would rather use two cans of condensed soup, omit the milk, flour, poultry seasoning and chicken broth. These substitute for the second can of soup.