This post may contain affiliate links. Please read our disclosure policy.
King Ranch Chicken Casserole is creamy, cheesy, and bursting with spicy flavors. It’s a delicious Tex-Mex layered casserole!
King Ranch Chicken Casserole comes together quickly, making it perfect for weeknight dinners. Add some Refried Beans on the side for an easy meal to feed the masses! For more comforting casseroles, try Spaghetti Casserole, Dorito Casserole, and Chicken Enchilada Casserole.
A Creamy Southern Casserole
King Ranch is the largest ranch in Texas and one of the largest ranches in the world. Though this popular Tex-Mex dish did not originate from the ranch it is named after it.
This King Ranch Chicken Casserole has layers of chicken, tortillas, cheese, and a creamy sauce.
It is similar to our Mexican Lasagna, but with a different flavor profile. It is perfect for using those last few corn tortillas that have been ripped up, you know what I’m talking about!
I love that this King Ranch Chicken Recipe is so easy to put together, does not make a huge mess, and is anything but bland. This is sure to be on your weeknight dinner rotation.
Who could resist this creamy chicken goodness?!
Ingredient Tips
Chicken. Use canned chicken or the meat from a rotisserie chicken. We also have a great recipe for Baked Chicken. I try to always whip up a large batch of cooked chicken to keep in the freezer that way I always have some on hand when a recipe calls for it.
Use boneless skinless chicken breasts or thighs.
More tips:
- Peppers. Mix and match green, yellow, and red peppers or just use one color.
- Cheese. I like classic cheddar cheese, but you can use Mexican Cheese blend, Monterey, Colby, or Pepper Jack cheese.
- Tortillas. Use corn or Flour Tortillas depending on your preference.
- Veggies. Add olives, sautéed mushrooms, onions, or extra green chiles.
- Garnishes. Top with sour cream, diced tomatoes, and sliced avocados.
How to Make King Ranch Casserole
PREP. Preheat the oven to 350°F.
VEGGIES. Heat the oil in a large skillet over medium heat. Add the peppers to the skillet and cook until softened, 5-6 minutes.
SAUCE. Remove the skillet from the heat and stir in the cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chicken broth, sour cream, cumin, chili powder, and oregano. Reserve 1 cup of the sauce.
ASSEMBLE.
- Spread ½ cup of the sauce into the bottom of a 9 x 13 baking dish.
- Spread half of the chicken in an even layer over the sauce, then pour half of the remaining sauce over the top.
- Sprinkle 1 cup of the shredded cheese over the top, then layer half of the tortillas in an even layer over the cheese.
- Spread the remaining chicken over the top of the tortillas, then pour the remaining sauce over the chicken.
- Sprinkle with 1 cup of cheese, then spread the remaining tortillas evenly over the top of the cheese.
- Pour the 1 cup of reserved sauce over the top, then sprinkle with the remaining ½ cup of cheese.
BAKE. Bake for 40 minutes, until heated through and bubbling. Turn the oven to broil, and broil for 2-3 minutes, until golden brown on top.
COOL & SERVE. Let cool for 5-10 minutes before serving.
Crock Pot Instructions
Easily make this King Ranch Casserole in the crock pot.
COMBINE. Layer the ingredients in the crock pot as directed in the recipe.
COOK. Cover; cook on LOW heat setting for 3½ hours. Remove the lid and let cook for another 30 minutes.
Storing Info
Make ahead of time. This is a wonderful casserole to make ahead of time. In fact, I like to double the recipe and make one casserole for that day and then store the second casserole to be used on a busy weeknight.
- Assemble this casserole the night before and keep it covered in the fridge before baking.
- Prepare this in a freezer-safe container. Cover the pan with plastic wrap then again with aluminum foil. Freeze for 1-2 months. Thaw overnight in the fridge and bake.
- Note: cold cheese tends to bake instead of melt so whether stored in the fridge or freezer, add freshly grated cheese to the top before baking.
STORE. Divide leftovers into individual-sized portions. Store in airtight, freezer safe if applicable, containers. King Ranch Casserole Recipe can be stored in the fridge for 3-4 days or in the freezer for 1-2 months.
Reheat in the microwave, or transfer to an oven-safe dish and bake in the oven until hot.
Recipe FAQ
We like to serve this with our Spanish Rice or Mexican Street Corn, but any of our mexican side dishes would be a great addition!
Rotisserie chicken is a great option since it it’s pre-seasoned, but be careful that it doesn’t add too much salt. Additionally, you can add more veggies like olives, sautéed mushrooms, onions, or extra green chiles.
For more Mexican Casseroles, try:
King Ranch Chicken Casserole Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 10.75 ounce can cream of mushroom soup
- 1 10.75 ounce can cream of chicken soup
- 1 10 ounce can Ro-Tel tomatoes with green chilies
- 1 cup chicken broth
- 1/4 cup sour cream
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 3 cups cooked chicken cut into chunks
- 2 1/2 cups shredded cheddar cheese
- 10 corn tortillas cut into fourths
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a large skillet over medium heat. Add the peppers to the skillet and cook until softened, 5-6 minutes. Remove the skillet from the heat and stir in the cream of mushroom soup, cream of chicken soup, Ro-Tel tomatoes, chicken broth, sour cream, cumin, chili powder, and oregano. Reserve 1 cup of the sauce.
- To assemble the layers, spread 1/2 cup of the sauce into the bottom of a 9 x 13 baking dish. Spread half of the chicken in an even layer over the sauce, then pour half of the remaining sauce over the top. Sprinkle 1 cup of the shredded cheese over the top, then layer half of the tortillas in an even layer over the cheese. Spread the remaining chicken over the top of the tortillas, then pour the remaining sauce over the chicken. Sprinkle with 1 cup of cheese, then spread the remaining tortillas evenly over the top of the cheese. Pour the 1 cup of reserved sauce over the top, then sprinkle with the remaining 1/2 cup of cheese.
- Bake for 40 minutes, until heated through and bubbling. Turn the oven to broil, and broil for 2-3 minutes, until golden brown on top.
- Let cool for 5-10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. I honestly have All of the ingredients on hand all the time. Easy to put together and doesn’t take alot of time to prepare. Love that it is creamy,
A comfort dish!
I just made this for the 4th time. It is so delicious! However, I have yet to cut the prep time anywhere near 20 minutes. It takes me closer to 45 to get it over-ready. 🤪 It’s worth the time, but want to warn others to allow plenty of time, especially if they have a hungry family or guests waiting.
Thank you for trying it!!
Tastes great. It was a big hit with my husband. My toddler seemed to like it okay too. It would go great with tortilla chips. 🙂 It has a bunch of good spice, but it wasn’t too hot for my kid. I used the Mexican Cheese Blend instead of cheddar. I don’t regret it. haha
I wouldn’t regret it either 🙂 Thank you so much for letting me know!!
This is a wonderful recipe – simple ingredients, simple to prepare, and a definite crowd pleaser. Expect to be asked for the recipe anytime you serve it! I made a couple tweaks. I added diced onion to the pepper combo, and used half the cumin to adjust to our tastes.
Makes my happy to hear!! That sounds perfect! Thank you for sharing that!
I love casserole styLe dinners. Easy To make and delicious.
This has so many delicious flavors!! My whole family really enjoyed it!
This recipe is a keeper for sure. Casseroles feed a crowd and are so simple to throw together.
I hadn’t tried this recipe, until recently. I’ve been missing out! It is so flavorful!
Easy to make and delicious to eat. Keep the recipes coming!