King Ranch Chicken Casserole

King Ranch Chicken Casserole is a classic Tex-Mex layered casserole featuring tortillas, shredded chicken, sautéed peppers and onions, creamy soups and cheesy goodness baked to bubbly perfection. The mix of creamy, savory, and slightly spicy flavors makes it a comforting one-pan meal great for families and gatherings.

You’ll love this casserole because it’s easy to assemble with pantry staples, combining the hearty texture of torn corn tortillas with flavorful chicken and a rich, cheesy sauce. Baking melts the cheese beautifully while melding all the layers into a delicious dish.

Ingredients

• 1 medium green bell pepper, chopped
• 1 medium yellow onion, chopped
• 2 tablespoons vegetable oil
• 2 cups chopped cooked chicken
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of mushroom soup
• 1 (10 oz) can diced tomatoes and green chiles (such as Rotel)
• 1 teaspoon chili powder
• ¼ teaspoon kosher salt
• 2 pinches garlic powder
• 2 pinches ground black pepper
• 12 corn tortillas, torn into 1-inch pieces
• 2 cups grated cheddar cheese
• 1 tablespoon scallions (optional)

Instructions

1. In a large skillet over medium-high heat, sauté bell pepper and onion for 5 minutes or until tender.

2. Stir in chopped chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes and green chiles, chili powder, salt, garlic powder, and black pepper. Remove from heat.

3. Lightly grease a 13×9-inch baking dish. Layer one-third of torn tortillas on the bottom.

4. Top with one-third of the chicken mixture and ⅔ cup of cheddar cheese. Repeat layers two more times.

5. Bake at 350°F (175°C) for 30-35 minutes until bubbly and cheese is melted and slightly golden.

6. Optional: sprinkle with scallions before serving.

Tips for Success

• Use cooked shredded chicken for convenience.

• Tear tortillas rather than cutting for rustic texture.

• Taste and adjust seasoning before baking.

• Use sharp cheddar for optimal melt and flavor.

• Let casserole rest for a few minutes before serving.

Delicious Variations

• Add sliced jalapeños for extra heat.

• Use fire-roasted diced tomatoes for smoky flavor.

• Substitute corn tortillas with flour tortillas.

• Mix in black beans or corn for additional texture.

Frequently Asked Questions

Can I prepare this casserole ahead?

Yes, assemble and refrigerate up to a day before baking.

How long do leftovers last?

Store covered in refrigerator for up to 3 days.

Can this be made gluten-free?

Use gluten-free tortillas and verify soup ingredients.

Can I add other vegetables?

Peppers, corn, mushrooms, or zucchini work well.

Is sour cream or cheese added inside?

The cream soups provide creaminess, with cheese layered on top.

King Ranch Chicken Casserole

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• Author: Emma Hart
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Classic Tex-Mex layered dish with torn corn tortillas, shredded chicken, sautéed peppers and onions, creamy soups, and melted cheddar cheese. This comforting casserole blends creamy, savory, and mildly spicy flavors, perfect for family meals or gatherings.

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Ingredients

Scale 1x2x3x

1 medium green bell pepper, chopped

1 medium yellow onion, chopped

2 tbsp vegetable oil

2 cups cooked shredded chicken

1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can cream of mushroom soup

1 (10 oz) can diced tomatoes and green chiles (e.g., Rotel)

1 tsp chili powder

¼ tsp kosher salt

2 pinches garlic powder

2 pinches ground black pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated cheddar cheese

1 tbsp scallions (optional)

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Instructions

1. Sauté vegetables: In a large skillet over medium-high heat, cook bell pepper and onion for 5 minutes until tender.

2. Add chicken and soups: Stir in chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, chili powder, salt, garlic powder, and black pepper. Remove from heat.

3. Layer casserole: Lightly grease a 13×9-inch baking dish. Layer one-third of the torn tortillas on the bottom, then one-third of the chicken mixture and ⅔ cup cheddar cheese. Repeat layers two more times.

4. Bake: Bake at 350°F (175°C) for 30–35 minutes until bubbly and cheese melts and turns slightly golden.

5. Finish: Optionally, sprinkle scallions on top before serving.

See also  Crockpot Creamy French Onion Chicken and Orzo

Notes

Use cooked shredded chicken for simpler assembly.

Tear tortillas for rustic texture and better layering.

Taste and adjust seasoning before baking.

Sharp cheddar cheese melts well for richness.

Let casserole rest before slicing for clean cuts.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish, Casserole
• Method: Sauté & Bake
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1/6 recipe
• Calories: 475
• Sugar: 5
• Sodium: 720
• Fat: 24
• Saturated Fat: 12
• Unsaturated Fat: 12
• Carbohydrates: 38
• Fiber: 4
• Protein: 32
• Cholesterol: 105

Keywords: king ranch chicken casserole, tex-mex casserole, creamy chicken tortilla bake, cheesy chicken casserole, layered tortilla casserole