If you’re craving a comforting, crowd-pleasing meal that wraps up all the best Tex-Mex flavors in one bubbly, cheesy bake, you have to try King Ranch Chicken Casserole. This iconic dish layers tender chicken, colorful peppers, creamy soups, zesty tomatoes, and plenty of melty cheese between hearty corn tortillas. It’s the kind of recipe that’s just as perfect for a weeknight family dinner as it is for a potluck with friends, and every bite is packed with a fiesta of flavors. Whether you grew up with this classic or are discovering it for the first time, King Ranch Chicken Casserole is sure to become a favorite in your home.
Ingredients You’ll Need
The magic of King Ranch Chicken Casserole lies in its simple, accessible ingredients—each one bringing something special to the table. From savory chicken and sautéed veggies to creamy sauces and bold spices, every component plays a role in creating layers of flavor, texture, and color.
- Cooked chicken (3 cups, shredded): Rotisserie chicken is a great shortcut, but poached or baked chicken works beautifully for tender, juicy bites.
- Olive oil (1 tablespoon): Adds richness and helps the veggies cook up soft and fragrant.
- Onion (1 small, diced): Brings a sweet, aromatic base that melds perfectly with the peppers.
- Green bell pepper (1, diced): Adds a pop of color and a fresh, slightly grassy flavor.
- Red bell pepper (1, diced): Offers sweetness and vibrant color for visual appeal.
- Garlic (2 cloves, minced): Infuses the casserole with a gentle, savory punch.
- Cream of chicken soup (1 can, 10.5 oz): Contributes creamy texture and classic comfort food flavor.
- Cream of mushroom soup (1 can, 10.5 oz): Adds earthy richness and a velvety finish.
- Diced tomatoes with green chiles (1 can, 10 oz): Rotel is a favorite for its tangy, slightly spicy kick.
- Chili powder (1 teaspoon): Layers in a warm, smoky depth that makes the casserole sing.
- Ground cumin (1 teaspoon): Brings classic Tex-Mex aroma and subtle earthiness.
- Salt (½ teaspoon): Enhances all the other flavors without overwhelming them.
- Black pepper (½ teaspoon): Adds a gentle heat that ties everything together.
- Shredded cheddar cheese (2 cups): Melts into gooey perfection, creating that irresistible topping.
- Corn tortillas (12, torn into quarters): The foundation of the casserole, absorbing flavor and adding a rustic bite.
- Chopped fresh cilantro (for garnish, optional): Brightens the finished dish and adds a fresh, herbal note.
How to Make King Ranch Chicken Casserole
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish—this keeps everything from sticking and makes serving a breeze. A little prep now makes clean-up later so much easier!
Step 2: Sauté the Veggies
In a large skillet over medium heat, add the olive oil. Toss in your diced onion, green bell pepper, and red bell pepper, and sauté for 4 to 5 minutes until they’re beautifully softened and the kitchen smells incredible. Stir in the minced garlic and cook for another 30 seconds—just long enough for the garlic to release its aroma without burning.
Step 3: Mix the Creamy Filling
Transfer your sautéed veggies to a large bowl and add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, chili powder, ground cumin, salt, pepper, and the cooked shredded chicken. Stir everything together until it’s luxuriously creamy and well combined. This is where the King Ranch Chicken Casserole starts coming together!
Step 4: Layer the Casserole
Layering is the fun part! Start by arranging one-third of the torn corn tortillas in the bottom of your prepared baking dish. Spoon over one-third of the chicken mixture, spreading it evenly, then sprinkle on one-third of the shredded cheddar cheese. Repeat these layers two more times, ending with a blanket of cheese on top. Each layer ensures that every bite is packed with flavor and texture.
Step 5: Bake to Golden, Bubbling Perfection
Cover the casserole with foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 10 to 15 minutes. You’re looking for a bubbling, golden top that’s irresistible. Let it rest for 5 to 10 minutes before serving—this helps everything set and makes slicing so much easier.
How to Serve King Ranch Chicken Casserole
Garnishes
A sprinkle of chopped fresh cilantro on top brings a pop of color and a burst of brightness that balances the creamy, cheesy richness. If you’re feeling bold, add a few slices of fresh jalapeño for extra heat, or even a dollop of cool sour cream—your taste buds will thank you!
Side Dishes
King Ranch Chicken Casserole is hearty on its own, but it pairs beautifully with simple sides. Try serving it with a crisp green salad, fluffy Spanish rice, or seasoned black beans. A side of sweet corn or some warm, buttery tortillas can also round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins for a dinner party, or scoop it onto crispy tostada shells for a Tex-Mex-inspired brunch. You can even cut leftovers into squares, wrap them in foil, and pack them for a satisfying lunch on the go. King Ranch Chicken Casserole is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Leftover King Ranch Chicken Casserole keeps beautifully in the fridge. Just cover the baking dish tightly with foil or transfer slices to an airtight container. It’ll stay fresh for up to 3 days, and the flavors often deepen overnight, making leftovers extra tasty.
Freezing
This casserole is a freezer superstar! Assemble it up to the baking stage, wrap it well in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. You can also freeze baked leftovers in individual portions for a quick and satisfying meal any time.
Reheating
To reheat, simply cover the casserole with foil and warm it in a 350°F oven until hot and bubbly, about 20 minutes. You can also microwave individual slices for a speedy lunch, though the oven method keeps the texture just right. Add a sprinkle of fresh cheese on top before reheating for extra melty goodness!
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will give the casserole a softer, slightly chewier texture. If you prefer that over the rustic bite of corn, go for it—just know the flavor will be a bit different, but still delicious.
Is it possible to make King Ranch Chicken Casserole ahead of time?
Yes, making this casserole ahead is a fantastic option. You can assemble it fully, cover, and refrigerate overnight. When you’re ready to bake, let it sit at room temperature while the oven heats up, then bake as directed.
Can I add extra veggies or beans?
Definitely! Feel free to toss in black beans, corn, or even extra diced vegetables like zucchini or mushrooms. Just be mindful of the added moisture, and consider sautéing extra veggies before mixing them in.
What’s the best cheese to use?
Sharp cheddar is classic for King Ranch Chicken Casserole, but Monterey Jack, pepper jack, or a blend all work beautifully. If you like things spicy, a little pepper jack can really kick it up a notch!
Can I make this casserole gluten-free?
Yes, just make sure your cream soups and tortillas are certified gluten-free. Many brands offer gluten-free cream of chicken and cream of mushroom soups, so you can enjoy this Tex-Mex favorite safely.
Final Thoughts
There’s a reason King Ranch Chicken Casserole has stood the test of time—it’s comforting, flavorful, and always a hit at the table. If you’re searching for a dish that brings people together and makes every meal feel special, give this recipe a try. Your family (and your taste buds) will be so glad you did!
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King Ranch Chicken Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
A classic Tex-Mex King Ranch Chicken Casserole featuring shredded chicken, layers of sautéed peppers, creamy soups, diced tomatoes with green chiles, and melted cheddar cheese baked to bubbly perfection. Perfect for a comforting family meal with bold flavors and easy preparation.
Ingredients
Chicken and Vegetables
- 3 cups cooked chicken, shredded (rotisserie or poached)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Creme Base and Seasoning
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Tortillas and Cheese
- 12 corn tortillas, torn into quarters
- 2 cups shredded cheddar cheese
Optional Garnish
- Chopped fresh cilantro
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet over medium heat, warm the olive oil. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for 30 more seconds to release the aroma.
- Mix Filling: In a large bowl, combine the sautéed vegetables with cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, chili powder, ground cumin, salt, black pepper, and shredded cooked chicken. Stir thoroughly until well incorporated.
- Assemble Layers: Place one-third of the torn corn tortillas evenly in the bottom of the prepared baking dish. Spread one-third of the chicken mixture over the tortillas, then sprinkle one-third of the shredded cheddar cheese on top. Repeat this layering process two more times, finishing with the cheese layer on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. This allows the casserole to heat through and flavors to meld.
- Bake Uncovered: Remove the foil carefully and bake uncovered for an additional 10–15 minutes. This will create a bubbly, golden cheese topping.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to firm up for easier slicing. Garnish with chopped fresh cilantro if desired before serving.
Notes
- This casserole can be prepared ahead of time and refrigerated overnight for convenience.
- It freezes well; just thaw it before baking.
- For added heat, include sliced jalapeños in the filling.
- Monterey Jack cheese can be used instead of cheddar for a milder flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
