King Ranch Chicken Casserole

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King Ranch Chicken Casserole

This King Ranch Chicken Casserole is a hearty and comforting classic recipe from Texas. Layers of corn tortillas, shredded chicken, cheese, tomatoes, and chilies, make every bite so flavorful. Ready in an hour, it's a crowdpleaser that's delicious for any occasion.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: casserole, chicken

Servings: servings

Calories: 407kcal

Ingredients

2 tablespoons butter or olive oil
1 1/2 cups diced yellow or sweet onion
1 1/2 cups diced bell pepper any color
1-2 finely diced jalapenos optional
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper optional
10.5 ounce can condensed cream of mushroom soup
10.5 ounce can condensed cream of chicken soup
10 ounce can Rotel (diced tomatoes and green chilies)
3/4 cup chicken broth
4 cups cooked shredded chicken
10 6-inch corn tortillas torn into 1-inch pieces
2 cups Mexican or taco cheese blend

Instructions

Preheat oven to 375°F. Grease a 13x9 baking dish with butter, oil or nonstick cooking spray.
In a large skillet, heat butter or olive oil over medium heat. Add the diced onion, bell pepper, and jalapeños to the skillet. Sauté until softened, about 5 minutes.
Stir in chili powder, cumin, garlic powder, salt, and black pepper. Cook for 1-2 minutes or until fragrant.
Add cream of mushroom soup, cream of chicken soup, Rotel, and chicken broth. Stir well to combine. Bring the mixture to a simmer and cook for 5 minutes. Remove 1/2 cup of the mixture and set aside.
Turn off the heat and fold in the shredded chicken.
Spread the reserved sauce in the bottom of the prepared baking dish. Spread half of the torn tortillas evenly on top.
Pour half of the chicken mixture over the tortillas, spreading it out. Sprinkle on half of the cheese. Repeat with the remaining tortillas and chicken mixture layers. End with sprinkling the remaining shredded cheese evenly over the top.
Bake covered with aluminum foil 20 minutes. Uncover and bake an additional 15-20 minutes, until bubbly and the cheese is melted and slightly golden. Rest a few minutes before serving.

Video

Notes

Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or in the microwave until warmed through.

You can freeze King Ranch Chicken for up to 2 months, but we can't guarantee the tortillas will be the same texture once thawed.

If you want to make this casserole in advance, no problem! Assemble it and then bake it before guests arrive. This makes it hot and bubbling when it's time to eat.

Tips:

- Use rotisserie chicken for a shortcut. To reduce the prep time, we love to pick up a rotisserie chicken from the store to shred for this bake.

- Cook the vegetables and spices in a skillet first until they are tender. This helps to toast the spices so they're even more flavorful and also helps to soften all the vegetables to make them tender to the bite.

- If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. You could also make our cream of mushroom soup recipe that’s homemade!

Be sure that you cover the casserole dish with foil then uncover the bake to make sure the cheese melts nicely. By covering the casserole, this guarantees that the layers of the bake become warm and melty. Then uncover the bake at the end to melt all of that delicious cheese on top too.

Nutrition

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