King Ranch Chicken Casserole is one of those dishes that always brings back fond memories. It’s a classic for a reason! Perfect for a weeknight dinner, a potluck, or even just a cozy night in, this casserole is all about comfort food.

It’s cheesy, creamy, and has just the right amount of kick. What makes it extra special is the combination of simple ingredients that come together to create something truly delicious.

Recipe Overview: King Ranch Chicken Casserole

This casserole is basically a layered Tex-Mex delight. Think of it as a chicken enchilada bake, but even easier to make. We’re talking about tender chicken, a creamy sauce packed with peppers and onions, and lots of melted cheese, all nestled between layers of corn tortillas.

It’s hearty, satisfying, and a guaranteed crowd-pleaser.

I love serving this with a simple side salad and maybe some Mexican rice or refried beans. It’s also fantastic with tortilla chips for scooping up all that delicious sauce. It’s the kind of dish that’s just as good the next day, making it perfect for leftovers.

Detailed Ingredients for King Ranch Chicken Casserole

Here’s what you’ll need to gather:

Cooked Chicken: About 3 cups, shredded or diced. You can use rotisserie chicken to save time, or cook your own chicken breasts or thighs.
Corn Tortillas: 12 (6-inch) tortillas. Corn tortillas are traditional, but you could use flour tortillas if that’s what you prefer.
Cream of Mushroom Soup: 1 (10.75-ounce) can. This forms the base of our creamy sauce.
Cream of Chicken Soup: 1 (10.75-ounce) can. Adds even more creamy, savory flavor.
Diced Tomatoes and Green Chilies (Rotel): 1 (10-ounce) can, undrained. This gives the casserole its signature zesty kick. If you’re sensitive to spice, you can use mild Rotel.
Onion: 1 medium, chopped. Yellow or white onion works well.
Bell Pepper: 1 medium, chopped. I usually use green bell pepper, but any color will do.
Chicken Broth: 1/2 cup. Adds moisture and helps create a smooth sauce.
Chili Powder: 1 teaspoon. For a little extra warmth and flavor.
Cumin: 1/2 teaspoon. Adds a smoky, earthy note.
Garlic Powder: 1/2 teaspoon. For that essential garlic flavor.
Shredded Cheddar Cheese: 2 cups. I prefer sharp cheddar, but you can use any kind you like. Monterey Jack or a Mexican blend would also be delicious.

Step-by-Step Instructions: Making the Perfect Casserole

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. This will prevent the casserole from sticking.
Sauté the Veggies: In a large skillet, heat a little bit of oil (about a tablespoon) over medium heat. Add the chopped onion and bell pepper and cook until they’re softened, about 5-7 minutes. You want them to be tender, but not browned.
Combine the Sauce: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, Rotel (undrained), chicken broth, chili powder, cumin, and garlic powder. Stir everything together until it’s well combined and smooth.
Assemble the Casserole (Layer 1): Spread a thin layer of the sauce (about 1/2 cup) on the bottom of the prepared baking dish. This helps prevent the tortillas from sticking and adds flavor to the bottom layer. Then, arrange 4 corn tortillas on top of the sauce, overlapping them slightly if needed to cover the bottom.
Layer 2: Top the tortillas with half of the shredded chicken, half of the sautéed vegetables, and about 1/3 of the remaining sauce. Sprinkle with 1/3 of the shredded cheese.
Layer 3: Repeat with another layer of 4 tortillas, the remaining chicken, the remaining vegetables, and another 1/3 of the sauce. Sprinkle with another 1/3 of the cheese.
Final Layer: Finish with the last 4 tortillas, the remaining sauce, and the remaining cheese. Make sure the top is evenly covered with sauce and cheese.
Bake: Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. You should see the sauce bubbling around the edges.
Rest and Serve: Let the casserole rest for about 5-10 minutes before cutting and serving. This allows the casserole to set up a bit and makes it easier to serve.

Variations & Tips for King Ranch Chicken Casserole

Spice it Up (or Down): Adjust the amount of chili powder and Rotel to control the heat level. For a milder casserole, use less chili powder and mild Rotel. For extra spice, add a pinch of cayenne pepper or some chopped jalapeños.
Make it Ahead: You can assemble the casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few minutes to the baking time if you’re starting from cold.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until heated through.
Add-Ins: Feel free to add other ingredients to customize your casserole. Some popular additions include:
- Black beans (rinsed and drained)
- Corn (fresh, frozen, or canned)
- Sliced black olives
- A layer of sour cream or cream cheese before adding cheese.
Tortilla Tip: If your corn tortillas are breaking easily, you can warm them up slightly in the microwave or on a dry skillet for a few seconds per side. This will make them more pliable.

Key Details

Prep time: 20 minutes
Cook time: 30-35 minutes
Total time: 50-55 minutes
Servings: 8-10
Equipment you’ll need: 9×13 inch baking dish, large skillet, large bowl.

King Ranch Chicken Casserole

A cheesy, creamy, and comforting Tex-Mex casserole with tender chicken, creamy sauce, and melted cheese layered between corn tortillas.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Dish

Cuisine Tex-Mex

Servings 8 servings

Calories 450 kcal

Ingredients

3 cups cooked chicken shredded or diced
12 corn tortillas 6-inch
1 10.75-ounce can cream of mushroom soup
1 10.75-ounce can cream of chicken soup
1 10-ounce can diced tomatoes and green chilies (Rotel), undrained
1 medium onion chopped
1 medium bell pepper chopped
1/2 cup chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 cups shredded cheddar cheese

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large skillet, heat oil over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
In a large bowl, combine cream of mushroom soup, cream of chicken soup, Rotel (undrained), chicken broth, chili powder, cumin, and garlic powder. Stir until smooth.
Spread a thin layer of sauce (about 1/2 cup) in the baking dish. Arrange 4 corn tortillas on top.
Top tortillas with half of the chicken, half of the vegetables, and 1/3 of the sauce. Sprinkle with 1/3 of the cheese.
Repeat layers: 4 tortillas, remaining chicken, remaining vegetables, and another 1/3 of the sauce. Sprinkle with 1/3 of the cheese.
Finish with the last 4 tortillas, remaining sauce, and remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly.
Rest for 5-10 minutes before serving.