King Ranch Chicken Casserole

This delicious King Ranch chicken casserole is packed with creamy layers of chicken, cheese, and tortillas to create the ultimate easy meal.

Jump to Recipe

I don’t think anything smells better than this King Ranch chicken casserole cooking in the oven. The Texas-inspired classic comfort food is the perfect dish, loaded with layers of tortillas, chicken, cheese, and creamy gravy that will be a guaranteed family favorite.

King Ranch Chicken Casserole Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

This mouthwatering creation is packed with flavors that are sure to satisfy even the pickiest eaters.

With tender chunks of chicken, layers of tortillas, crisp veggies, and a creamy, cheesy sauce, this casserole is a true winner.

You’ll need:

• 3 teaspoons of extra virgin olive oil
• 1 cup of chopped sweet yellow onion
• 1 chopped bell pepper (any color, I used a red bell pepper)
• 1 (10.5-ounce) can of cream of chicken soup, undiluted
• 1 (10.5-ounce) can of cream of mushroom soup, undiluted
• 1 (10-ounce) can of mild Rotel, undrained
• 3 cups of shredded cooked boneless skinless chicken breasts 
• 2 tablespoons of chopped fresh cilantro (optional)
• 12 soft taco-size corn tortillas, quartered
• 4 cups of freshly shredded Colby and Monterey jack cheese (divided into 1½ cups and 2½ cups) 

Substitutions And Additions

CHICKEN: You can substitute shredded store-bought rotisserie chicken for the boneless skinless chicken breasts in this delicious recipe.

BELL PEPPER: You can use any color of bell pepper that you wish in this Tex-Mex dish. 

CHEESE: You can substitute pre-shredded cheese for freshly shredded cheese, but it will not be as creamy. Pre-shredded cheese adds cellulose to the cheese and has a powdery texture.

SPICY: To add a bit of a kick, use spicy Rotel tomatoes instead of mild, and pepper jack cheese instead of the milder cheese the recipe calls for.

How To Make This King Ranch Chicken Casserole Recipe

You’ll first sauté the veggies and mix them with the chicken and creamy sauce before you layer the tortillas with the casserole filling and cheese. Once baked, you’ll end up with a cheesy, gooey, and hearty meal.

STEP ONE: Preheat the oven to 375°F.

STEP TWO: Add the olive oil, chopped onion, and chopped bell pepper to a 4 to 5-quart Dutch oven over medium-high heat. Saute for 5 to 7 minutes or until the onions, and bell peppers are softened. Remove from the heat.

STEP THREE: Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.

STEP FOUR: Stir in the shredded chicken and chopped cilantro.

STEP FIVE: Lightly spray a 9×13 casserole dish with nonstick spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.

STEP SIX: Spoon half of the creamy chicken mixture over the bottom layer of corn tortillas.

STEP SEVEN: Sprinkle 1½ cups of the shredded cheese over the chicken layer.

STEP EIGHT: Layer the remaining corn tortillas over the cheese layer.

STEP NINE: Spread the remaining chicken filling over the corn tortillas.

STEP TEN: Sprinkle the remaining shredded cheese over the chicken mixture.

STEP ELEVEN: Bake uncovered for 30 minutes. Serve while hot.

How To Serve

This tasty dish is the perfect choice for busy weeknights. Serve your King Ranch casserole with a spoonful of sour cream on top and a simple Caesar salad or cucumber salad on the side to complete your meal. 

You could also stick with the Tex-Mex flavors and add a spoonful of guacamole on the side and a delicious batch of cornbread to mop up the extra sauce.

Our Amish casserole and cabbage roll casserole are two more great recipes for cozy dishes that we know you will love.

MORE CASSEROLE RECIPES

Casserole Ideas

Cheesy Potato Casserole

Casserole Ideas

Chicken Pot Pie Casserole

Storage

This dish would make a great make-ahead meal. Just prep it and stick it in the freezer for a busy day when you don’t have time to make something elaborate.

IN THE FRIDGE: Store any leftovers of this easy casserole in an airtight container in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze this baked cheesy casserole for up to 1 month. Allow the casserole to thaw overnight in the refrigerator before reheating and serving. 

Layers of hearty but simple ingredients, all smothered in a creamy sauce, make this gooey cheesy comfort food an obvious choice for a quick and easy meal option. With plenty of zesty Tex-Mex flavors, this family-friendly King Ranch chicken casserole will surely be a winner.

More Recipes You’ll Love

• Ultimate Chicken Casserole
• Busy Day Soup
• Sour Cream Noodle Bake
• Beef and Noodle Casserole
• Chicken Parmesan
• Unstuffed Pepper Casserole
• General Tso Chicken
• Mexican Casserole
• Coca-Cola Chicken
• Bang Bang Chicken
• Hamburger Rice Casserole
• Chicken Fried Steak
• Hamburger Potato Casserole
• Bacon Wrapped Corn on the Cob
• Creamed Corn
• Million Dollar Chicken Casserole

Get Recipes on Pinterest

Follow Us

King Ranch Chicken Casserole

No ratings yet

This delicious King Ranch chicken casserole is packed with creamy layers of chicken, cheese, and tortillas to create the ultimate easy meal.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 3 teaspoons olive oil, extra virgin
• 1 cup chopped sweet yellow onion
• 1 chopped bell pepper, any color (I used a red bell pepper)
• 10.5 ounces cream of chicken soup, undiluted
• 10.5 ounces cream of mushroom soup, undiluted
• 10 ounces mild Rotel, undrained
• 3 cups boneless skinless chicken breast, shredded and cooked
• 2 tablespoons chopped cilantro, optional
• 12 soft taco-size corn tortillas, quartered
• 4 cups freshly shredded Colby and Monterey jack cheese, divided into 1½ and 2½

Instructions

 

• Preheat the oven to 375°F.
• Add the olive oil, chopped onion, and chopped bell pepper to a 4 to 5-quart Dutch oven over medium-high heat. Saute for 5 to 7 minutes or until the onions and bell peppers are softened. Remove from the heat.
• Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
• Stir in the shredded chicken and chopped cilantro.
• Lightly spray a 9×13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
• Spoon half of the chicken mixture over the bottom layer of corn tortillas.
• Sprinkle 1½ cups of the shredded cheese over the chicken layer.
• Layer the remaining corn tortillas over the cheese layer.
• Spread the remaining chicken mixture over the corn tortillas.
• Sprinkle the remaining shredded cheese over the chicken mixture.
• Bake uncovered for 30 minutes. Serve while hot.

Video

Notes

• This dish can be assembled up to a day before baking. Cover in plastic wrap or aluminum foil and store in the fridge overnight. Take out about 30 minutes before you are ready to bake, and let it come to room temperature.
• A pizza cutter is a great way to easily cut the corn tortillas into quarters.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested cooking time approaches.

Nutrition

Calories: 737kcal | Carbohydrates: 42g | Protein: 54g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 148mg | Sodium: 1658mg | Potassium: 836mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1355IU | Vitamin C: 32mg | Calcium: 687mg | Iron: 5mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us