January 24, 2023
Review RecipeKing 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.
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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
You’ll need:
- 3 teaspoons extra virgin olive oil
- 1 cup 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 shredded cooked boneless skinless chicken breasts
- 2 tablespoons chopped fresh cilantro (optional)
- 12 soft taco-size corn tortillas, quartered
- 4 cups freshly shredded Colby and Monterey jack cheese (divided into 1½ and 2½)
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
OUR RECIPE DEVELOPER SAYS
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.
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.
PRO TIP:
A pizza cutter is a great way to easily cut the corn tortillas into quarters.
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.
PRO TIP:
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.
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.
Our Amish casserole and cabbage roll casserole are two more great recipes for cozy dishes that we know you will love.
MORE CASSEROLE RECIPES
Storage
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 casserole will surely be a winner.
FREQUENTLY ASKED QUESTIONS
Why is this casserole called “King Ranch” casserole?
The original King Ranch chicken recipe is named for King Ranch in Texas, one of the largest ranches in the United States. The dish itself doesn’t have any known ties to the ranch, but it certainly has plenty of Tex-Mex flavor.
Is this dish spicy?
While it has plenty of flavorful ingredients, this easy recipe is perfectly kid-friendly and isn’t spicy at all.
Can I assemble this King Ranch chicken recipe ahead of time?
You can assemble this dish up to a day in advance. Cover and refrigerate overnight. Let it come to room temperature for about 30 minutes before baking and serving.
More Recipes You’ll Love
- Ultimate Chicken Casserole
- Busy Day Soup
- Sour Cream Noodle Bake
- Beef and Noodle Casserole
- Chicken Parmesan
- Unstuffed Pepper Casserole
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Ingredients
- 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.
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
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