Go Back
King Ranch Chicken Casserole

King Ranch Chicken Casserole

King Ranch Chicken Casserole is a classic Texas comfort food that combines layers of corn tortillas, shredded chicken, creamy soups, and cheese, creating a hearty and flavorful dish perfect for family gatherings or weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 Cups Cooked Chicken, shredded or cubed
  • 12 to 15 Corn Tortillas, cut into bite-sized pieces or strips
  • 1 can (10.5 oz) Condensed Cream of Chicken Soup, do not dilute
  • 1 can (10.5 oz) Condensed Cream of Mushroom Soup, do not dilute
  • 1 can (10 oz) Ro-Tel (Diced Tomatoes with Green Chilies), undrained
  • 1 Medium Yellow Onion, finely diced
  • 1 Large Green Bell Pepper, diced
  • 2 Cups Cheddar Cheese, shredded
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Ground Cumi
  • 1 Tablespoon Vegetable Oil, for sautéing vegetables
  • Salt and Pepper, to taste

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x13 inch baking dish.
  2. Heat vegetable oil in a large skillet over medium heat, add diced onions and bell peppers, and sauté for about five minutes until soft.
  3. In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, and undrained Ro-Tel. Stir in chili powder and ground cumin, then add sautéed onions and peppers.
  4. Fold shredded chicken into the sauce until well coated.
  5. Layer half of the tortilla pieces in the baking dish, followed by half of the chicken mixture, and one cup of cheese. Repeat the layers.
  6. Bake for 30 to 35 minutes until the sauce bubbles and cheese is melted. Broil for the last two minutes for a golden crust if desired.
  7. Let sit for 10 minutes before serving.

Notes

For best results, shred your own cheese and consider lightly toasting tortillas to prevent sogginess. You can make this casserole ahead of time and store it in the refrigerator for up to 24 hours before baking.