King Ranch Chicken Casserole Recipe
A comforting western casserole filled with chicken, dreamy sauce, chiles and more!
Servings: 6
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup chicken broth
- 1 medium onion diced
- 10 oz. can Rotel tomatoes
- 1 tsp. cumin
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. oregano
- 1 tsp. salt
- ½ tsp. black pepper
- 1 cup heavy cream
- 1 ½ Tbsp. cornstarch
- 8-10 corn tortillas torn into pieces
- 2 cups shredded cheddar cheese
Serving ideas (optional)
- sour cream for topping
- fresh cilantro for garnish
- lime wedges for serving
Instructions
- Place the chicken breasts in the slow cooker. Sprinkle the diced onion over the top.
- Add chicken broth, cumin, chili powder, garlic powder, oregano, salt, and pepper. Add in the Rotel with the juices. Stir gently to combine.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and shreds easily.
- Remove the chicken from the slow cooker, shred it using two forks, and return it to the slow cooker.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. Slowly stir this mixture into the slow cooker.
- Add the torn corn tortillas and shredded cheddar cheese. Stir everything well and cover the slow cooker again. Cook on HIGH for about 20-30 minutes, or until the cheese is melted and the mixture is bubbly.
- Serve with any desired topping and enjoy!
Video
Nutrition
Calories: 521kcal | Carbohydrates: 24g | Protein: 37g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 155mg | Sodium: 876mg | Potassium: 690mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1158IU | Vitamin C: 7mg | Calcium: 354mg | Iron: 2mg
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