King Ranch Chicken Casserole

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Chili powder(15g)
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  Vegetable oil(15g)
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  Butter(30g)
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  Yellow Onion
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  Bell Pepper
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  Flour, All-Purpose, White(30g)
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  Low Sodium Chicken Broth(240g)
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  Rotel, Diced Tomatoes & Green Chilies, Original(284g)

  Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.

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  Sour Cream(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cheddar Cheese(227g)
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  Tortilla Chips, Corn, Plain(1200g)
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  Green Onion (Scallion)

Instructions

1. 1Pound the chicken breasts between plastic wrap to even 3/4–1 inch thickness, then season both sides generously with chili powder.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a cutting board to cool, then dice into bite-sized pieces.
3. 3While the chicken cools, dice the onion and bell pepper finely, and shred the sharp cheddar cheese. Set aside.
4. 4In the same skillet, melt the salted butter over medium heat. Add the onion and bell pepper, sauté 4–5 minutes until the onion becomes soft and translucent, stirring occasionally.
5. 5Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes over medium heat until the flour turns golden brown and coats the bottom of the skillet.
6. 6Pour in the chicken broth while stirring constantly, scraping up any browned bits from the bottom. Bring to a simmer over medium heat for 2–3 minutes until the mixture thickens into a gravy, then remove from heat.
7. 7Drain the Rotel tomatoes well, then stir the diced chicken and tomatoes into the gravy. Fold in the sour cream and half the shredded cheddar until fully combined.
8. 8Layer tortilla chips in the bottom of a 9×13-inch casserole dish, spoon half the chicken mixture over them, add another layer of tortilla chips, top with remaining chicken mixture, and finish with the remaining cheddar. Bake at 375°F for 15 minutes until the cheese is melted and the edges bubble, then garnish with sliced green onions. Divide evenly into 6 airtight containers while hot.