King Ranch Chicken Casserole

Save this recipe on:

A bubbling, cheesy, and richly comforting Southern classic, King Ranch Chicken Casserole is the ultimate family-style meal. Layered with tender chunks of chicken, hearty tortillas, a creamy sauce infused with peppers and tomatoes, and finished with a golden cheddar crown, this dish delivers bold Tex-Mex flavor in every bite. It’s the kind of comfort food that fills your kitchen with irresistible aroma and gathers everyone around the table fast.

Whether you’re feeding a crowd, prepping for a potluck, or simply craving a cozy weeknight dinner, this casserole is a guaranteed crowd-pleaser. Named after the famous Texas ranch (though not actually linked to it), this dish has earned legendary status in Southern kitchens. With its saucy, cheesy, and slightly spicy layers, it’s no surprise King Ranch Chicken Casserole continues to win hearts (and appetites) generation after generation.

Why You’ll Love This King Ranch Chicken Casserole

• Hearty and filling with rich layers of flavor
• A Tex-Mex comfort classic made with simple ingredients
• Perfect for leftovers and meal prep
• Easy to make ahead and freezer-friendly
• Great for feeding large families or guests

Preparation Phase & Tools to Use

To make King Ranch Chicken Casserole efficiently and with minimal mess, you’ll need a few essential kitchen tools:

• Large Skillet or Sauté Pan – Crucial for softening onions, peppers, and garlic, and blending flavors in the creamy sauce base.
• Mixing Bowls – For combining the shredded chicken with the sauce mixture and veggies.
• Casserole Dish (9×13 inch) – The ideal size for layering and baking evenly.
• Spatula or Spoon – To spread the mixture and smooth each layer.
• Measuring Cups and Spoons – To keep ingredient portions accurate, especially for the spices and liquid components.

Using the right tools ensures even cooking, perfect texture, and helps you stay organized from prep to plate.

Preparation Tips

Shred your chicken ahead of time—rotisserie chicken works beautifully for this recipe and saves time. Use fresh bell peppers and onions to give your casserole a nice crunch and depth of flavor. When layering, don’t overload any one section; aim for even distribution of the tortillas, chicken mixture, and cheese. Bake until the top is bubbling and golden—this ensures the inside is fully cooked and flavors have melded perfectly. Let it sit for 10 minutes after baking so the layers can settle and slicing is easier.

---

Ingredients for this King Ranch Chicken Casserole

• 2 tablespoons vegetable oil or butter
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
• 1/2 cup chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 3 cups cooked and shredded chicken (rotisserie chicken is ideal)
• 12 corn tortillas, cut into quarters
• 2 1/2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• Fresh chopped cilantro or parsley for garnish (optional)

---

Step 1: Sauté the Vegetables

Heat the oil or butter in a large skillet over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and aromatic. Add the minced garlic and sauté for an additional 1 minute.

---

Step 2: Make the Sauce Base

Reduce heat to low. Add the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chicken broth, chili powder, and cumin to the skillet. Stir everything together until fully combined. Let it simmer for about 3-4 minutes to allow the flavors to blend. Season with salt and black pepper to taste.

---

Step 3: Add the Chicken

Fold in the shredded chicken and mix until well coated with the creamy sauce. Let it heat through for another 2 minutes. This step helps the chicken absorb the flavor of the sauce.

---

Step 4: Layer the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish. Begin with a layer of tortilla pieces at the bottom. Spoon 1/3 of the chicken mixture over the tortillas, then sprinkle with a generous layer of shredded cheese. Repeat the layers two more times (tortillas, chicken mix, cheese), ending with cheese on top.

---

Step 5: Bake to Golden Perfection

Place the casserole in the preheated oven and bake uncovered for 30-35 minutes, or until the cheese on top is melted, bubbly, and slightly golden. If you like a crispier top, broil for the last 2-3 minutes.

---

Step 6: Let It Rest and Garnish

Remove the casserole from the oven and let it sit for 10 minutes before serving. This resting time allows the layers to set and makes it easier to slice. Garnish with fresh chopped cilantro or parsley if desired, and serve warm.

---

Notes

King Ranch Chicken Casserole is a wonderfully adaptable dish. You can easily substitute the cream soups with homemade versions or low-sodium options. If you like a kick, opt for hot diced tomatoes with green chilies. Adding frozen corn or black beans is another tasty variation that fits right in. For a gluten-free version, double-check your soup labels and use corn tortillas labeled as gluten-free.

---

Watch Out for These Mistakes While Cooking

• Skipping the sauté step: Raw onions and peppers will remain harsh and watery. Always cook them until soft.
• Overloading the layers: Spreading the ingredients too thickly can result in uneven baking.
• Using flour tortillas: Stick with corn tortillas to avoid a gummy texture.
• Not letting it rest: Cutting into the casserole right out of the oven will make it runny. Let it sit to firm up.
• Under-seasoning: Always taste your sauce before layering. The soup adds salt, but chili powder and cumin balance flavor.

---

Storage Instructions

Let the casserole cool completely before storing. Cover the dish tightly with foil or transfer to an airtight container. It will last in the refrigerator for up to 4 days. For longer storage, freeze individual portions or the entire casserole wrapped in foil and placed in a freezer-safe bag. Reheat covered in the oven at 350°F until warmed through, or microwave individual servings.

---

Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 430
• Protein: 26g
• Carbohydrates: 28g
• Fat: 23g
• Saturated Fat: 10g
• Fiber: 3g
• Sugar: 4g
• Sodium: 850mg
• Cholesterol: 75mg

---

Frequently Asked Questions

What kind of chicken should I use?

Rotisserie chicken is the easiest option, but any pre-cooked, shredded chicken works great—leftovers, poached, or roasted.

Can I make it ahead of time?

Yes! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.

Is it freezer-friendly?

Absolutely. Freeze after assembling or after baking. Be sure to wrap it well to prevent freezer burn.

Can I use flour tortillas instead of corn?

It’s not recommended. Corn tortillas hold up better and give the casserole its classic texture.

How spicy is this dish?

Mild to medium, depending on the diced tomatoes used. Choose a spicier version if you like more heat.

Can I make it vegetarian?

Yes, substitute the chicken with beans, mushrooms, or a plant-based chicken alternative.

What sides go well with this casserole?

A fresh green salad, Mexican rice, or refried beans make great companions.

How do I reheat leftovers?

Use the oven for best results—cover with foil and bake at 350°F until heated through. For a quick fix, use the microwave.

---

Conclusion

King Ranch Chicken Casserole is more than a meal—it’s a nostalgic, flavor-packed tradition that satisfies everyone at the table. Easy to prepare, endlessly adaptable, and perfect for busy weeknights or family gatherings, it’s no wonder this Southern classic remains a beloved staple. Once you try it, you’ll want it on repeat in your meal rotation.

---

Print

Save this recipe on: