Ahhh, King Ranch Chicken — pure Tex-Mex comfort 🧡 Cheesy, creamy, feeds a crowd. Here’s a classic, family-style King Ranch Chicken Casserole that’s easy and always a hit.
King Ranch Chicken Casserole
Serves: 6–8
Prep time: 15–20 minutes
Bake time: 35–40 minutes
Oven: 350°F (175°C)
Ingredients
- 3 cups cooked chicken, shredded or chopped
(rotisserie chicken works perfectly) - 10 corn tortillas, cut into quarters
- 1 medium onion, diced
- 1 bell pepper, diced (green or red)
- 1 can (10 oz) diced tomatoes with green chiles (Rotel), undrained
- 1 can (10½ oz) cream of chicken soup
- 1 can (10½ oz) cream of mushroom soup
- 1 cup sour cream
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & black pepper, to taste
- 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 tbsp butter or oil (for sautéing)
Instructions
- Preheat oven
Set oven to 350°F and lightly grease a 9×13-inch baking dish. - Sauté veggies
In a skillet, melt butter or heat oil. Sauté onion and bell pepper until soft, about 4–5 minutes. - Make the sauce
In a large bowl, combine:- Cream of chicken soup
- Cream of mushroom soup
- Rotel
- Sour cream
- Chili powder, cumin, garlic powder
- Salt & pepper
Stir in sautéed veggies and chicken.
- Layer the casserole
- Layer ⅓ of the tortillas in the baking dish
- Top with ⅓ of the chicken mixture
- Sprinkle with ⅓ of the cheese
Repeat layers twice, finishing with cheese on top.
- Bake
Cover loosely with foil and bake 25 minutes.
Remove foil and bake another 10–15 minutes, until bubbly and golden. - Rest & serve
Let sit 10 minutes before serving. This helps it set up nicely.
Tips for the Best King Ranch Chicken
- Corn tortillas only — flour tortillas get gummy
- Freshly shredded cheese melts smoother
- If it seems dry, add ¼–½ cup chicken broth to the sauce
Popular Variations
- Spicy: Add jalapeños or use hot Rotel
- Creamier: Add 4 oz cream cheese
- Green chile version: Swap Rotel for diced green chiles + crushed tomatoes
- Tex-Mex boost: Add 1 tsp taco seasoning
Make-Ahead & Freezer Friendly
- Make ahead: Assemble, cover, and refrigerate up to 24 hours
- Freeze: Assemble unbaked, wrap tightly, freeze up to 2 months
- Bake from frozen: 375°F for 60–70 minutes (covered first half)
If you want a slow cooker version, a lighter take, or the original Texas-style recipe, I’ve got you 😄
