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King Ranch Chicken Casserole 1

King Ranch Chicken Casserole

This beloved Tex-Mex comfort dish combines layers of tortillas, tender chicken, and melted cheese in a creamy, flavorful sauce. Named after the famous King Ranch in Texas, this casserole has become a staple in households across the country. Whether you're feeding a hungry family or looking for a dish that delivers impressive leftovers, this King Ranch Chicken Casserole recipe delivers satisfaction in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 8 servings
Calories 425 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Large Mixing Bowl
  • Aluminum Foil

Ingredients
  

Main Ingredients

  • 3 cups cooked chicken shredded (rotisserie chicken works wonderfully)
  • 1 can cream of chicken soup 10.5 oz
  • 1 can cream of mushroom soup 10.5 oz
  • 1 cup chicken broth
  • 1 can diced tomatoes with green chilies 10 oz, drained
  • 1 medium onion finely chopped
  • 1 bell pepper any color, finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn tortillas cut into quarters
  • 3 cups shredded cheese a mix of cheddar and Monterey Jack works best
  • 1/4 cup fresh cilantro chopped, optional for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Shred your cooked chicken into bite-sized pieces.
  • Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.
  • In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Stir until well blended. Fold in the sautéed vegetables.
  • Place 1/3 of the tortilla quarters on the bottom of your prepared baking dish, overlapping slightly to create a solid base. Spread 1/3 of the chicken evenly over the tortillas, followed by 1/3 of the sauce mixture. Sprinkle with 1 cup of the shredded cheese blend.
  • Repeat the layering process twice more: tortillas, chicken, sauce, and cheese. The final layer of cheese should completely cover the top of the casserole.
  • Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and beginning to brown at the edges.
  • Let stand for 10 minutes before serving to allow the layers to set. Garnish with chopped fresh cilantro if desired.

Notes

This casserole actually improves with time as flavors meld together. Refrigerate leftovers within two hours of cooking and store in airtight containers for up to 4 days. You can freeze individual portions for up to 3 months. When reheating, add a tablespoon of chicken broth to maintain moisture.
For meal prep, you can assemble the casserole but don't bake it; refrigerate for up to 24 hours before baking. When ready to bake, allow it to sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the covered baking time.

Nutrition

Calories: 425kcalCarbohydrates: 26gProtein: 28gFat: 24gSodium: 950mgFiber: 3gSugar: 4g
Keyword King Ranch Chicken, Casserole, Tex-Mex, Comfort Food, Chicken Casserole
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