King Ranch Chicken and Fresh Veggie Casserole

King Ranch Chicken and Fresh Veggie Casserole is a delicious, hearty dish that combines tender chicken, fresh vegetables, and layers of creamy, cheesy goodness. This Tex-Mex-inspired casserole features a savory blend of peppers, onions, and tomatoes, mixed with succulent chicken and a rich, tangy sauce. Topped with melted cheese and crispy tortilla strips, it’s a comforting and flavorful meal that’s perfect for family dinners or potlucks. Easy to make and full of vibrant flavors, this casserole brings a touch of the Southwest to your dinner table.

Ingredients

• 3 cups cooked chicken, shredded or diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (10.5-ounce) can cream of chicken soup
• 1 (10.5-ounce) can cream of mushroom soup
• 1 cup sour cream
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese
• 10-12 corn tortillas, cut into strips
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, green bell pepper, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened.
3. Combine the ingredients: In a large bowl, combine the cooked chicken, sautéed vegetables, diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, sour cream, chili powder, ground cumin, smoked paprika, salt, and pepper. Mix until well combined.
4. Layer the casserole: Spread a third of the chicken mixture evenly in the bottom of the prepared baking dish. Top with a layer of tortilla strips, followed by a third of the shredded cheddar cheese. Repeat the layers two more times, ending with the remaining cheddar cheese and Monterey Jack cheese on top.
5. Add fresh veggies: Sprinkle the diced zucchini and corn kernels over the top of the casserole.
6. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
7. Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro before serving.

Enjoy your King Ranch Chicken and Fresh Veggie Casserole as a hearty, flavorful meal that brings a taste of the Southwest to your table, perfect for sharing with family and friends.