📝 About This Recipe
Named after the legendary 825,000-acre ranch in South Texas, this iconic casserole is the pinnacle of Lone Star State comfort food. It features layers of tender corn tortillas, succulent roasted chicken, and a velvety, spice-infused cream sauce studded with fire-roasted chilies. This dish perfectly marries the convenience of mid-century American casseroles with the bold, vibrant flavors of authentic Tex-Mex cuisine.
🥗 Ingredients
The Protein & Produce
- 4 cups Roasted Chicken (shredded, rotisserie chicken works perfectly)
- 1 large Yellow Onion (finely diced)
- 1 large Bell Pepper (green or red, diced)
- 3 cloves Garlic (minced)
The Creamy Base
- 10.5 oz Condensed Cream of Mushroom Soup (one standard can)
- 10.5 oz Condensed Cream of Chicken Soup (one standard can)
- 10 oz Ro-Tel Diced Tomatoes & Green Chilies (undrained)
- 1/2 cup Chicken Broth (low sodium)
- 1 tablespoon Chili Powder (mild or medium)
- 1 teaspoon Ground Cumin (toasted)
Structure & Cheese
- 12-15 pieces Corn Tortillas (cut into 1-inch strips or quarters)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Monterey Jack Cheese (freshly shredded)
- 1 tablespoon Vegetable Oil (for sautéing)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Pickled Jalapeños (optional, for heat)
- 2 pieces Green Onions (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for 5-6 minutes until softened and translucent.
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3
Add the minced garlic to the skillet and cook for just 60 seconds until fragrant, being careful not to burn it.
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4
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, the entire can of Ro-Tel (with juices), chili powder, and cumin until smooth.
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5
Stir the sautéed onion and pepper mixture into the soup base. Fold in the shredded chicken until everything is thoroughly coated.
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6
Spread about 1/2 cup of the sauce mixture onto the bottom of your prepared baking dish to prevent the tortillas from sticking.
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7
Create the first layer by arranging half of the corn tortilla pieces over the bottom of the dish, overlapping slightly to cover the surface.
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8
Pour half of the remaining chicken and sauce mixture over the tortillas, spreading it evenly to the edges.
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9
Sprinkle half of the Cheddar and Monterey Jack cheese over the sauce layer.
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10
Repeat the layers: add the remaining tortilla pieces, followed by the rest of the chicken and sauce mixture.
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11
Top the casserole with the remaining cheese, ensuring a thick, even layer for a beautiful golden crust.
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12
Bake uncovered for 35-40 minutes. The edges should be bubbling vigorously and the cheese on top should be melted and lightly browned.
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13
Remove from the oven and let the casserole rest for 10 minutes. This is crucial as it allows the layers to set, making it easier to slice.
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14
Garnish with fresh cilantro, green onions, and pickled jalapeños before serving warm.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly into the sauce. If you prefer a crunchier texture, you can lightly fry the tortilla strips in oil for 30 seconds before layering. For an extra kick, use the 'Hot' variety of Ro-Tel or add a chopped chipotle pepper in adobo sauce to the mixture. To make this ahead of time, assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking. Ensure your chicken is seasoned well; if using plain boiled chicken, add an extra pinch of salt and black pepper to the sauce mix.
🍽️ Serving Suggestions
Serve with a side of Mexican Street Corn (Elotes) for a complete Tex-Mex feast. A crisp, cold Shiner Bock beer or a classic lime margarita pairs perfectly with the rich flavors. Offer a dollop of sour cream and fresh avocado slices on top to balance the spice. A simple green salad with a cilantro-lime vinaigrette provides a refreshing contrast to the heavy casserole. Warm flour tortillas can be served on the side for those who want to make 'casserole tacos'.