King Ranch Chicken Casserole has layers of corn tortillas, cheddar cheese, and a creamy chicken mixture. So much flavor and spice in this easy to make casserole.
This classic Texas casserole is pure comfort food and is great for feeding a large crowd. It’s like a Tex-Mex lasagna, but easier to make.
What Is King Ranch Casserole?
It’s a popular casserole in Texas and many parts of the south that is typically made with chicken, a creamy base (often condensed soup), cheese, and either tortillas or tortilla chips. It is full of Tex-Mex flavors. The tortillas are layered like a lasagna. They soak up some of the moisture and really give the casserole the texture of a lasagna.
Be sure to try this Pulled Pork King Ranch Casserole and this King Ranch Mac and Cheese.
Reader Comment
Dawn says- “Excellent recipe. I replaced the chipotle chili powder with smoked paprika and used a combination of cheddar and Monterey Jack cheese.” ⭐⭐⭐⭐⭐
How Spicy Is This King Ranch Chicken Casserole?
The spice for this casserole comes from 3 sources. There’s a jalapeno, chipotle chili powder, and a can of Rotel tomatoes. As is, it has a fairly small degree of spice if you use a regular can of Rotel tomatoes and your jalapeno is on the milder side. If you want to up the spice level, use 2 jalapeños and a can of “Hot” Rotel tomatoes. You can also serve it with Cholulu Hot Sauce.
Type Of Chicken To Use
King Ranch Chicken Casserole is easy to make with condensed cream of chicken soup and rotisserie chicken. You’ll need about 4 cups of diced, cooked chicken which is about the amount of meat on a rotisserie chicken. You could poach or bake some chicken instead.
Two cans of condensed soup and sour cream make this a super creamy casserole. Two cups of shredded cheddar cheese adds lots of cheese flavor.
How To Make
(More detailed instructions in recipe card below.)
- Sauté the veggies. Cook the onions, peppers, and jalapeno in a little oil until soft. Then add garlic and cook for 1 minute.
- Make the creamy sauce. In a bowl stir together the chicken, condensed chicken soup, chicken broth, Rotel tomatoes, sour cream, onion/pepper mixture, and seasonings.
- First Layers. Arrange a layer of tortilla pieces in the bottom of a greased 9×13-inch baking dish. Spread half the chicken mixture on top.
- Layer of cheese. Sprinkle half the cheese evenly on top of the chicken filling.
- Second Layers. Repeat with another layer of tortilla pieces and chicken mixture. And finish with another layer of cheese.
- Bake. Place in 350 degree oven for 30 minutes.
Recipe Tip
If you don’t like to use canned soup in recipes, just look up a recipe for a homemade condensed chicken soup.
How To Serve
I love to add a few toppings to this casserole. Sliced avocado, chopped fresh cilantro, pico de gallo, and pickled jalapenos are great choices. For a side I love Mexican Coleslaw or Cilantro Lime Rice.
Storage
This casserole doesn’t take long at all to assemble and then only needs 30 minutes to cook in the oven. Leftovers will keep in the refrigerator for 4 to 5 days and can be reheated in the microwave.
Pin this now to find it later
Pin ItIf you love Tex-Mex flavors, you are going to love this casserole. It is extremely cheesy, creamy, and good.
Try These Other Delicious Casseroles
- Chicken and Dumpling Casserole
- Cheesy Chicken Dorito Casserole
- Spicy Chicken Tamale Casserole
- White Chicken Enchilada Casserole
- Chicken Florentine Casserole
- Poppy Seed Chicken Casserole
- Jalapeno Popper Chicken Casserole
King Ranch Chicken Casserole
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 1 jalapeno, finely diced
- 2 garlic cloves, minced
- 4 cups cooked, diced chicken
- 2 cans condensed cream of chicken soup or 1 can condensed cream of chicken and 1 can condensed cream of mushroom soup.
- 1 cup chicken broth
- 1 (10 3/4-ounce) can Rotel diced tomatoes and green chiles
- ¼ cup sour cream
- 2 teaspoons cumin
- 1 teaspoon chipotle chili powder
- ¼ teaspoon dried oregano
- 12 corn tortillas, torn into quarters
- 2 cups shredded Cheddar cheese
- sliced green onions, optional
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a large nonstick skillet over medium-high heat.Add onion, bell peppers, and jalapeno and cook 5 minutes.
- Add garlic and cook 1 more minute.
- In a large bowl, combine chicken, condensed chicken soup, chicken broth, Rotel tomatoes, sour cream , cumin, chipotle chili powder, dried oregano, and onion/pepper mixture.Season to taste with salt and pepper.
- Lightly grease a 9×13-inch pan. Cover the bottom with half the tortilla pieces.
- Spread half the chicken mixture on top of the tortillas.
- Sprinkle half the cheese on top.
- Repeat layers.
- Place in oven for 30 minutes. Sprinkle with green onions (optional).
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published July 9, 2020.
Disclosure: This post contains affiliate links.
I made King Ranch ground beef n Italian sausage using this recipe. It was not spicey enough for the family, sonI added hot pickled jalapeno nachos. Was wonderful.
This was quite spicy and turned out well! I was a bit concerned there might have been too much liquid in the chicken mix, but with all the tortilla quarters, it was just the right amount. The only thing I changed from the ingredients was to use one red pepper instead of one half red and one half green because I hate to waste those extra halves (if I have nothing else I can use them in).
Excellent recipe. I replaced the chipotle chili powder with smoked paprika and used a combination of cheddar and Monterey Jack cheese.
Making this now. Love how easy it is.
Looks amazing! Can you use flour tortillas instead of corn?
AMAZING!
THANK YOU FOR SHARING…