King Ranch Chicken Casserole

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  1 lbs Chicken Breast, Boneless Skinless

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

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  1 tbsp Chili powder
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  1 tbsp Vegetable oil
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  2 tbsp Butter
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  2 tbsp Flour, All-Purpose, White
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  1 cup Low Sodium Chicken Broth
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  10 oz Rotel, Diced Tomatoes & Green Chilies, Original

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

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  0.5 cup Sour Cream

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

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  8 oz Cheddar Cheese
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  5 cup Tortilla Chips, Corn, Plain
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Pat the chicken wings dry. Trim off the wing tips at the joint and discard. Split each wing into drumettes and flats by slicing through the joint. Season all pieces evenly with the kosher salt.
2. 2Arrange the wings in a single layer in the air fryer basket, working in batches if needed to avoid crowding. Air fry at 400°F for 22–25 minutes, flipping halfway through, until the skin is deep golden and crispy and the internal temperature reaches 165°F.
3. 3While the wings cook, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, minced ginger, and gochujang in a small bowl until combined. Stir in the sesame oil and set the glaze aside.
4. 4As each batch of wings finishes, transfer them to a large bowl. Pour the glaze over the hot wings and toss until every piece is evenly coated.
5. 5If needed, return glazed wings to the air fryer at 400°F for 2–3 minutes to caramelize the sauce — the wings should look sticky and lacquered.
6. 6Divide the wings evenly into meal-prep containers while hot, spooning any remaining glaze over each portion. Cool to room temperature, then seal and refrigerate for up to 4 days.