King Ranch Chicken Casserole Recipe

Introduction

King Ranch Chicken Casserole is a hearty, flavorful dish perfect for family dinners. Combining tender chicken, creamy soups, and a touch of spice, it’s a comforting Tex-Mex favorite that’s easy to assemble and bakes to cheesy perfection.

Ingredients

• 1 medium green bell pepper, chopped
• 1 medium yellow onion, chopped
• 1 tablespoon vegetable oil
• 1 can cream of chicken soup (10.5 ounces)
• 1 can cream of mushroom soup (10.5 ounces)
• 1 can ROTEL diced tomatoes and green chiles (10 ounces)
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups chopped cooked chicken (rotisserie works great)
• 8 corn tortillas, torn into pieces
• 2 cups grated cheddar cheese

Instructions

1. Step 1: Preheat your oven to 375˚F (190˚C).
2. Step 2: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and bell peppers and cook for 4-6 minutes, stirring occasionally, until they soften and become fragrant.
3. Step 3: Stir in the cream of chicken soup, cream of mushroom soup, ROTEL tomatoes with juices, chili powder, garlic powder, salt, and black pepper until well combined. Then fold in the chopped cooked chicken. Remove the skillet from heat.
4. Step 4: Grease a 9×13 inch baking dish. Spread half of the torn tortilla pieces evenly over the bottom of the dish. Layer half of the chicken mixture on top of the tortillas, then sprinkle half of the grated cheddar cheese over the chicken. Repeat the layers once more: tortillas, chicken mixture, and cheese.
5. Step 5: Bake the casserole uncovered for 20-30 minutes, or until the edges are bubbly and the cheese is fully melted and golden.

Tips & Variations

• For added flavor, try adding a splash of diced green chiles or jalapeños for extra heat.
• Substitute cooked turkey or leftover chicken for a twist on the traditional recipe.
• Use flour tortillas if you prefer a softer texture, but corn tortillas provide classic flavor.
• Make it a day ahead by assembling and refrigerating, then bake when ready to serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the entire casserole covered with foil in a 350˚F oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze King Ranch Chicken Casserole?

Yes, you can freeze the casserole before baking. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

What can I use if I don’t have ROTEL tomatoes?

If you don’t have ROTEL, diced tomatoes with a bit of diced green chile or jalapeño added will work well. You can also use mild diced tomatoes if you prefer less spice.

King Ranch Chicken Casserole Recipe

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★★★★★

4.7 from 100 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

King Ranch Chicken Casserole is a comforting Tex-Mex baked dish featuring layers of tender chicken, creamy soups, diced tomatoes with green chiles, sautéed bell peppers and onions, and plenty of melted cheddar cheese, all combined with corn tortillas for a hearty and flavorful meal perfect for family dinners.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium green bell pepper, chopped
• 1 medium yellow onion, chopped

Sauces and Seasonings

• 1 tablespoon vegetable oil
• 1 can cream of chicken soup (10.5 ounce can)
• 1 can cream of mushroom soup (10.5 ounce can)
• 1 can ROTEL diced tomato and green chiles (10 ounce can)
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Protein and Dairy

• 3 cups chopped cooked chicken (rotisserie recommended)
• 2 cups grated cheddar cheese

Other

• 8 corn tortillas, torn into pieces

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Instructions

1. Preheat the oven. Set your oven to 375˚F (190˚C) to ensure it is ready for baking the casserole once assembled.
2. Sauté the vegetables. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onions and green bell peppers and cook for 4 to 6 minutes, stirring occasionally, until softened and fragrant.
3. Prepare the chicken mixture. To the skillet with sautéed vegetables, add the cream of chicken soup, cream of mushroom soup, ROTEL diced tomatoes with their juices, chili powder, garlic powder, salt, and black pepper. Stir well to combine all ingredients. Then fold in the chopped cooked chicken. Remove the skillet from heat.
4. Layer the casserole. Grease a 9×13 inch baking dish. Spread half of the torn corn tortilla pieces evenly across the bottom. Spoon half of the chicken mixture over the tortillas and spread it out evenly. Sprinkle half of the grated cheddar cheese on top. Repeat these layers with the remaining tortillas, chicken mixture, and cheese.
5. Bake the casserole. Place the assembled casserole in the preheated oven and bake uncovered for 20 to 30 minutes. Bake until the edges are bubbly and the cheese on top is fully melted and slightly golden.

Notes

• Using rotisserie chicken saves time and adds extra flavor, but you can substitute with any cooked chicken breast or thigh meat.
• For a spicier dish, consider using a hot ROTEL diced tomato can or add extra chili powder.
• You can substitute cheddar cheese with a Mexican cheese blend for different taste variations.
• Make sure to grease the baking dish well to prevent sticking.
• This casserole can be prepared ahead of time and refrigerated before baking. Just increase baking time slightly if baking straight from the fridge.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Tex-Mex

Keywords: King Ranch Chicken, Chicken Casserole, Tex-Mex Casserole, Cheesy Chicken Bake, Comfort Food, Easy Casserole