Few casseroles capture the heart of Southern cooking quite like King Ranch Chicken Casserole. This hearty, cheesy, and flavor-packed dish is a staple in Tex-Mex cuisine, known for its rich layers of tortillas, creamy sauce, vegetables, and tender shredded chicken.
Named after the famous King Ranch in Texas (though there’s no confirmed historical connection), this casserole has earned a place in countless family kitchens thanks to its practicality and comfort food appeal. Whether you’re cooking for a big group or prepping meals for the week ahead, this dish offers everything you could want in a warm, satisfying dinner.
Best of all, it uses pantry staples and cooked chicken—meaning you can have it assembled and in the oven in under 30 minutes.
Why You’ll Love This Recipe
- It’s made with simple ingredients you likely have on hand
- Perfect for feeding a large family or gathering
- Easy to prepare and even easier to make ahead
- Creamy, savory, and just the right amount of spicy
- Great use for leftover or rotisserie chicken
This casserole truly has it all—protein, veggies, carbs, and loads of flavor—all baked into one bubbling, golden dish.
Ingredients You’ll Need
Here’s what you’ll need to make King Ranch Chicken Casserole from scratch:
- 3 cups cooked chicken, shredded
- 12 corn tortillas (6-inch), cut into quarters
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 2 tablespoons vegetable oil
These ingredients come together to form a creamy, well-seasoned filling, layered between soft corn tortillas and topped with melted cheese.
How to Make King Ranch Chicken Casserole – Step-by-Step
Step 1: Prep the Oven and Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and both bell peppers. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized. Remove from heat.
Step 3: Mix the Filling
In a large mixing bowl, combine the shredded cooked chicken, sautéed vegetables, diced tomatoes with chilies (including the juices), cream of chicken soup, cream of mushroom soup, chicken broth, chili powder, and cumin. Stir well until all ingredients are evenly combined into a thick, creamy mixture.
Step 4: Layer the Casserole
Cut your corn tortillas into quarters. Begin assembling your casserole by creating a layer of tortilla pieces on the bottom of the prepared baking dish. Use about one-third of the tortillas to cover the base completely.
Spoon one-third of the chicken mixture over the tortillas, spreading evenly with a spatula. Sprinkle one-third of the shredded cheese over the top.
Repeat the layering process twice more: tortillas, chicken mixture, cheese—ending with a final layer of cheddar on top.
Step 5: Bake
Cover the baking dish tightly with aluminum foil. Place in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 10 to 15 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and lightly golden.
Step 6: Let It Rest
Remove the casserole from the oven and allow it to rest at room temperature for 10 minutes before slicing and serving. This resting time helps the layers set, making the casserole easier to cut and serve neatly.
Pro Tips for Success
- Use corn tortillas, not flour. Flour tortillas tend to get gummy when baked with moist fillings. Corn tortillas hold their structure and add authentic flavor.
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated cheddar gives the best texture and melt.
- Let it rest before serving. It might be tempting to dig in immediately, but a short rest helps the casserole set and improves the texture.
- Add heat if desired. For a spicier version, add diced jalapeños, a pinch of cayenne pepper, or use hot Rotel instead of mild.
Flavor Variations and Add-Ins
Want to mix it up or use what you have on hand? Here are some simple ways to customize your King Ranch Chicken Casserole:
- Swap the cheddar with Monterey Jack or Pepper Jack cheese for a creamier or spicier variation
- Add black beans or corn to the chicken mixture for extra heartiness
- Top with sliced black olives or chopped green onions before serving
- Mix in a handful of chopped cilantro to brighten the flavor
Make-Ahead and Storage Tips
Making ahead:
You can fully assemble the casserole up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, remove from the fridge and let sit at room temperature for 20 minutes, then bake as directed—adding an extra 10 minutes to the covered bake time.
Storing leftovers:
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating:
To reheat a single portion, microwave for 1–2 minutes until warmed through. To reheat larger portions, place in a 350°F oven, covered, for 20 to 25 minutes.
Freezing:
You can freeze the assembled, unbaked casserole for up to 3 months. Wrap tightly in foil and plastic wrap. Thaw overnight in the refrigerator before baking.
You can also freeze baked portions. Wrap them individually and reheat as needed.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great time-saver and adds extra flavor. Just remove the skin and shred the meat.
What if I don’t have cream of mushroom soup?
You can double the cream of chicken soup or replace with a homemade white sauce if preferred.
Can I use a different type of tortilla?
Corn tortillas are traditional and work best. Flour tortillas may become soft and doughy in this recipe.
Can I make it vegetarian?
Yes. Swap the chicken for cooked beans or a meat substitute, and use vegetable broth instead of chicken broth. You may also want to add sautéed mushrooms or zucchini for texture.
Final Thoughts
King Ranch Chicken Casserole is more than just a dish—it’s comfort in a pan. With layers of bold flavor, creamy filling, and melted cheese, it’s a guaranteed crowd-pleaser that also happens to be easy to prepare. Whether you’re making it for Sunday dinner, a potluck, or a freezer-friendly meal prep, this recipe is one you’ll find yourself coming back to again and again.
Make it once, and it’s bound to become a favorite.