King Ranch Chicken Casserole
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King Ranch Chicken Casserole layers tender chicken, corn tortillas, and a creamy tomato-and-green-chile filling under plenty of melted cheddar. It’s a hearty family dinner made with familiar ingredients and a handy rotisserie chicken shortcut.
You get all those Tex-Mex flavors without rolling a single enchilada. Add a simple green salad or a side of black beans, and dinner is covered.
Table of Contents
Big Flavor, Easy Prep
- Quick prep: Start with rotisserie chicken.
- Easy assembly: Layer everything—no tortilla rolling.
- Pantry shortcuts: Canned soups make the filling creamy.
- Family-size dinner: Makes eight hearty servings.
Why Is It Called King Ranch Casserole?
You’d think this casserole came straight from a Texas ranch kitchen, right? Its name refers to the famous King Ranch in South Texas, but there’s no documented connection to the ranch itself. Who first made it remains a mystery—it’s simply become a Texas potluck favorite!
Ingredients You’ll Need
- Cooked chicken: Rotisserie chicken keeps things easy, or use leftover cooked chicken.
- Onion and green bell pepper: Sautéing them first softens them and adds flavor to the filling.
- Cream of mushroom and cream of chicken soups: Use condensed soups straight from the cans, without adding water or milk.
- Diced tomatoes with green chiles: Ro-Tel adds tomato flavor and a little heat. Choose mild if you prefer.
- Seasonings: Chili powder, cumin, garlic powder, salt, and black pepper to season the creamy filling.
- Corn tortillas: Tear them into pieces for easy layering.
- Sharp cheddar: Adds plenty of cheesy flavor. Freshly shredded melts especially well.
- Green onions: Sprinkle over the baked casserole for a fresh finish.
See the recipe card below for exact amounts and complete instructions.
How to Make King Ranch Chicken Casserole
- Mix the filling. Sauté onion and pepper; stir in chicken, soups, tomatoes, and seasonings.
- Layer. Alternate tortillas, filling, and cheese for three layers.
- Bake. Leave uncovered and bake until hot and bubbly.
- Finish. Add green onions, let rest, and serve.
See the recipe card below for exact amounts and complete instructions.
TidyMom Tips
- Tear those tortillas—no need for perfect pieces. They’re getting tucked under all that creamy chicken anyway!
- Grab the cheese grater if you have a minute. Freshly shredded cheddar melts so nicely.
- Give it 10 minutes to rest before digging in. I know, the cheese is calling—but your scoops will hold together better!
What to Serve With King Ranch Chicken
Set out sour cream, homemade guacamole, and pico de gallo so everyone can dress up their scoop. Some tortilla chips on the side wouldn’t hurt either!
Saving the Leftovers
- Refrigerate: Store covered in the fridge for up to 4 days.
- Reheat: Microwave individual portions, or cover the dish with foil and warm in the oven until hot throughout.
- Freeze: Wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Love a cheesy chicken dinner? Put my Chicken and Spinach Enchiladas and Honey Lime Chicken Enchiladas on your dinner list next!
King Ranch Chicken Casserole
King Ranch Chicken Casserole layers rotisserie chicken, corn tortillas, a creamy green chile filling, and melted cheddar for an easy family dinner.
Ingredients
- 2 Teaspoons Vegetable Oil
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, deseeded and diced
- 2 Cups Cooked Chicken, shredded
- 1 (10oz) Can Cream of Mushroom Soup
- 1 (10oz) Can Cream of Chicken Soup
- 1 (10-ounce) can diced tomatoes and green chilies (such as Ro-Tel), undrained
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 12 Corn Tortillas
- 2 Cups Sharp Cheddar Cheese, shredded
- 3 Green Onions, sliced
Instructions
- Preheat oven to 350°F.
- Add the oil to a large 12” Skillet and heat over medium-high heat.
- Sautee the diced onions and peppers until soft.
- Add the cooked chicken, canned soups, diced tomatoes and chilies and seasonings and fold until totally combined.
- Take the corn tortillas and tear into pieces then lay a first layer on the bottom of a lightly greased 13x9” casserole dish.
- Spoon a layer of the chicken mixture over the top (about ⅓, as you’ll get about three layers of this).
- Sprinkle ⅓ of the grated cheese over that.
- Then start again. A layer of corn tortillas, a layer of the chicken mixture and top with cheese. Then one more time, finishing with the cheese.
- Bake in the oven, uncovered, for about 35 minutes, until bubbling around the edges.
- Remove from the oven and top with sliced green onions, allow to rest for 10 minutes (min).
- Serve with traditional rice and beans (optional).
Notes
Nutrition Information:
Yield: 8 Serving Size: 1/8Amount Per Serving: Calories: 317Total Fat: 18gSaturated Fat: 7gUnsaturated Fat: 10gCholesterol: 60mgSodium: 622mgCarbohydrates: 23gFiber: 4gSugar: 2gProtein: 18g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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