King Ranch Chicken is a beloved Tex‑Mex casserole that’s cheesy, comforting, and simple to prepare. Layers of corn tortillas and melted cheddar surround a rich, creamy chicken filling flavored with sautéed onions and peppers and a blend of soups and seasonings. This dish bakes up bubbly and golden and makes a satisfying main course for family dinners, potlucks, or meal prep.
King Ranch Chicken
As the weather cools, hearty casseroles become especially appealing. This King Ranch Chicken casserole combines familiar pantry ingredients into a creamy, flavorful bake that feeds a crowd and reheats well. Shredded chicken (leftover, rotisserie, or slow‑cooked) mixes with two creamy condensed soups, diced tomatoes with green chiles, spices, and sour cream. That mixture is layered with corn tortillas and shredded cheddar for a comforting, crowd‑pleasing meal.
What is King Ranch Chicken Made of?
Classic King Ranch Chicken includes sautéed onions and bell peppers, condensed cream of mushroom and cream of chicken soups, diced tomatoes with green chiles (Rotel or similar), sour cream, spices (cumin, chili powder, garlic and onion powders), shredded cooked chicken, corn tortillas, and shredded cheddar cheese. The combination yields a creamy, slightly spicy Tex‑Mex flavor with lots of cheesy richness.
How to Make King Ranch Chicken
- Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 9×13‑inch baking dish and set aside.
- Sauté the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Sauté 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper until softened, about 7–10 minutes.
- Make the sauce: In a large bowl combine the cooked onion and pepper mixture with one 10.75 oz can condensed cream of mushroom soup, one 10.75 oz can condensed cream of chicken soup, one 10 oz can diced tomatoes with green chiles, 1/4 cup sour cream, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, and salt and pepper to taste. Stir until smooth. Reserve 3/4 cup of this sauce for the top of the casserole.
- Layer the casserole: Spread 1/2 cup of sauce on the bottom of the prepared baking dish. Add half of the 2 cups cooked shredded chicken, then half of the remaining sauce and 1/3 of the 2 cups shredded cheddar cheese. Cover with half of the 12 quartered corn tortillas. Repeat with the remaining chicken, remaining sauce (except the reserved 3/4 cup), and another 1/3 of the cheese. Finish with the remaining tortillas, the reserved sauce, and the remaining cheese.
- Bake: Bake in the preheated oven for about 40 minutes, or until the casserole is bubbling and the top is golden.
Storing and Make‑Ahead Instructions
You can assemble this casserole up to three days ahead. After assembling, allow it to cool to room temperature, then cover tightly and refrigerate. When ready to bake, place the chilled casserole into the oven and bake according to the recipe; it may require an additional 10–15 minutes to reach serving temperature.
To freeze: assemble the casserole, cover well, and freeze for up to three months. When ready to use, thaw in the refrigerator overnight and bake as directed. Thawing fully before baking gives the most even results.
Ingredient Notes
- Chicken: This recipe is ideal for using leftover cooked chicken. Rotisserie chicken or shredded chicken from the slow cooker works well and saves time.
- Seasonings: The base spices are cumin and chili powder. Add cayenne or red pepper flakes if you prefer more heat.
- Onion: Yellow onion adds a touch of sweetness, but white onion will work fine if that’s what you have.
Recipe
Servings: 6 • Prep: 10 mins • Cook: 50 mins • Total: 1 hr
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 10.75 oz can condensed cream of mushroom soup
- 10.75 oz can condensed cream of chicken soup
- 10 oz can diced tomatoes with green chiles (Rotel)
- 1/4 cup sour cream
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 2 cups cooked shredded chicken
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 12 corn tortillas, cut into quarters
Instructions
- Preheat oven to 350°F (175°C).
- Heat oil in a large skillet over medium‑high heat. Sauté the onion and bell peppers until softened, about 7–10 minutes.
- In a large bowl combine the sautéed vegetables, both condensed soups, diced tomatoes with green chiles, sour cream, cumin, garlic powder, onion powder, chili powder, and salt and pepper. Mix well and reserve 3/4 cup of the sauce.
- Spread 1/2 cup of sauce in the bottom of a greased 9×13‑inch baking dish. Layer half the chicken, half the remaining sauce, and 1/3 of the cheese. Cover with half the tortillas. Repeat the layers, then top with the reserved sauce and remaining cheese.
- Bake about 40 minutes, until the casserole is bubbling and the top is golden brown.
Notes
This casserole is excellent served with extra sour cream and salsa. For more heat, stir in hot sauce or cayenne pepper before baking. Leftovers store well in the refrigerator for several days and reheat nicely in the oven or microwave.
Nutrition (approximate)
Per serving: Calories: 646 kcal, Carbohydrates: 29 g, Protein: 38 g, Fat: 42 g, Saturated Fat: 21 g, Cholesterol: 142 mg, Sodium: 604 mg, Potassium: 447 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 1737 IU, Vitamin C: 44 mg, Calcium: 632 mg, Iron: 3 mg.
Additional Info
Course: Main Course • Cuisine: American, Mexican
