Creamy, comforting, and loaded with Tex-Mex flavor — this King Ranch Chicken Casserole is the kind of dish that disappears fast at a family table. With tender shredded chicken, a velvety sauce, layers of tortillas, and gooey cheddar on top, it’s the ultimate weeknight crowd-pleaser that doubles as easy meal prep. Fun fact: some families claim this casserole was born from leftover taco night ingredients, making it a delicious example of culinary thriftiness.
If you enjoy hearty, casserole-style dinners, you might also like my twist on the classic Chicken Bacon Ranch Casserole, which brings a different comfort-food profile to the table. This King Ranch version stands out for its creamy sauce and bright green chiles — quick to assemble and even quicker to become a new favorite. Ready to make something cozy tonight? Let’s dig in.
What is King Ranch Chicken Casserole?
What’s in a name? King Ranch Chicken Casserole sounds grand — almost like it should be served on a horse ranch at sunset. Is it from King Ranch itself? Who knows — the origin is playful kitchen lore. Want a fun thought: did someone on the King Ranch invent this, or was it simply a name meant to evoke Texas-style heartiness? Whatever the truth, everyone agrees this casserole delivers comfort in a pan. After all, they say “the way to a man’s heart is through his stomach.” Why not test that theory with a dish built for sharing? Give it a try and see how quickly it wins people over.
Why You’ll Love This:
- Creamy, layered goodness: The real highlight is the rich, slightly spicy cream sauce that soaks into tortilla layers and chicken, delivering comforting, creamy bites in every forkful.
- Budget-friendly and filling: Using pantry staples like canned soups and tomatoes helps stretch ingredients into a satisfying meal that feeds a crowd without breaking the bank.
- Flavor-packed toppings: Shredded cheddar melts to form a golden, slightly crisp top; add fresh cilantro, sliced avocado, or a squeeze of lime for brightness and texture contrast.
Compared to other casseroles on the blog, this one leans more on creamy Tex-Mex flavors rather than Italian herbs, so if you liked the savory depth of our other recipes, this will broaden your comfort-food repertoire. Make it tonight — you’ll be glad you did.
How to Make:
Quick Overview
This recipe is easy and family-friendly: sauté some veggies, stir together a quick cream sauce, layer with shredded chicken and tortillas, and bake until bubbly. The standout element is the creamy sauce with a subtle smoky heat and the satisfying contrast between soft tortillas and a lightly browned cheese top. Prep time: about 20 minutes. Cook time: about 40 minutes. Total time: roughly 60 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (10 oz) can diced tomatoes with green chile peppers, undrained
- 1 cup chicken broth
- 2 tablespoons sour cream, room temperature
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chipotle chile powder
- 1 cooked chicken, shredded or cubed (about 3–4 cups cooked chicken)
- 8 oz shredded cheddar cheese (about 2 cups)
- 10 corn tortillas, cut into quarters
Directions
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced white onion, diced red bell pepper, and diced green bell pepper. Sauté for about 2 minutes until softened but still bright.
- In a large mixing bowl, combine the sautéed vegetables with the condensed cream of mushroom soup, condensed cream of chicken soup, undrained diced tomatoes with green chile peppers, 1 cup chicken broth, 2 tablespoons sour cream, 2 teaspoons ground cumin, 1 teaspoon ancho chile powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon chipotle chile powder. Stir until the mixture is smooth and well combined.
- Grease a 9×13-inch baking dish lightly with oil or nonstick spray. Spread a few tablespoons of the sauce in the bottom of the dish to prevent sticking.
- Layer half of the shredded or cubed cooked chicken over the sauce. Spoon about half of the remaining sauce evenly over the chicken. Sprinkle with 1/3 of the shredded cheddar cheese.
- Scatter half of the quartered corn tortillas over the cheese layer.
- Add the remaining chicken, pour most of the remaining sauce over it, and sprinkle another 1/3 of the cheese on top.
- Finish with the remaining tortillas, spread the last of the sauce evenly across the top, and sprinkle the final 1/3 of cheese to cover.
- Bake in the preheated oven for 40 minutes until the casserole is bubbling and heated through. For a golden, slightly crisp cheese finish, broil for 2–3 minutes, watching closely so it doesn’t burn.
- Remove from oven and let the casserole cool slightly (5–10 minutes) before serving. Garnish with chopped cilantro, sliced avocado, green onions, or a dollop of sour cream as desired.
What to Serve With:
- Crisp green salad with lime vinaigrette to cut through the richness
- Refried beans or black beans for extra protein and texture
- Mexican rice or cilantro-lime rice to round out the meal
- Fresh pico de gallo, sliced avocado, or a bowl of salsa verde on the side
- Drinks: light beer, a citrusy margarita, or iced tea for family-friendly options
Top Tips for Perfecting:
- Use rotisserie chicken for the easiest shortcut — it’s already seasoned and tender.
- If you want less sodium, choose low-sodium canned soups and adjust salt at the end.
- For a smokier heat, add a teaspoon of chipotle in adobo sauce or use roasted poblanos instead of bell peppers.
- Don’t over-soak the tortillas; cutting into quarters and layering prevents a soggy casserole.
- If making ahead, assemble and refrigerate (covered) up to 24 hours before baking — add 5–10 minutes to the bake time if cold from the fridge.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: To freeze, wrap the cooled casserole tightly in foil and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes or rewarm the entire casserole at 350°F (175°C) for 20–25 minutes covered, then uncover for 5–10 minutes to crisp the cheese.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas work fine — they’ll be softer and less likely to break. Corn gives a more authentic texture.
Can I make this vegetarian?
Absolutely. Replace the chicken with roasted vegetables and used canned cream soups or a vegetable-based substitute for a meatless version.
How spicy is this recipe?
Mild to medium. The diced tomatoes with green chiles add gentle heat; increase the ancho or chipotle to make it spicier.
Can I prepare this ahead of time?
Yes — assemble and refrigerate up to 24 hours before baking. Add a little extra bake time if baking straight from the fridge.
What cheese melts best on top?
Sharp cheddar gives great flavor and browns nicely. A blend of cheddar and Monterey Jack yields a smoother melt.
Is this recipe freezer-friendly?
Yes — fully assembled and cooled, it freezes well for up to 2 months. Thaw overnight before reheating.
Conclusion
This King Ranch Chicken Casserole is comfort food that’s simple, family-friendly, and full of layered Tex-Mex flavors — perfect for busy weeknights or casual gatherings. If you want the original inspiration or an alternate version to compare, check out this classic King Ranch Chicken Casserole Recipe for more background and variations. Give this casserole a try, invite the family, and enjoy a warm, satisfying meal together.
King Ranch Chicken Casserole
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chile peppers, undrained
- 1 cup chicken broth
- 2 tablespoons sour cream, room temperature
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chipotle chile powder
- 1 cooked chicken (about 3–4 cups) shredded or cubed
- 8 oz shredded cheddar cheese (about 2 cups)
- 10 corn tortillas cut into quarters
Instructions
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced white onion, diced red bell pepper, and diced green bell pepper. Sauté for about 2 minutes until softened but still bright.
- In a large mixing bowl, combine the sautéed vegetables with the condensed cream of mushroom soup, condensed cream of chicken soup, undrained diced tomatoes with green chile peppers, 1 cup chicken broth, 2 tablespoons sour cream, 2 teaspoons ground cumin, 1 teaspoon ancho chile powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon chipotle chile powder. Stir until the mixture is smooth and well combined.
- Grease a 9×13-inch baking dish lightly with oil or nonstick spray. Spread a few tablespoons of the sauce in the bottom of the dish to prevent sticking.
- Layer half of the shredded or cubed cooked chicken over the sauce. Spoon about half of the remaining sauce evenly over the chicken. Sprinkle with 1/3 of the shredded cheddar cheese.
- Scatter half of the quartered corn tortillas over the cheese layer.
- Add the remaining chicken, pour most of the remaining sauce over it, and sprinkle another 1/3 of the cheese on top.
- Finish with the remaining tortillas, spread the last of the sauce evenly across the top, and sprinkle the final 1/3 of cheese to cover.
- Bake in the preheated oven for 40 minutes until the casserole is bubbling and heated through. For a golden, slightly crisp cheese finish, broil for 2–3 minutes, watching closely so it doesn’t burn.
- Remove from oven and let the casserole cool slightly (5–10 minutes) before serving. Garnish with chopped cilantro, sliced avocado, green onions, or a dollop of sour cream as desired.