Easy King Ranch Chicken Casserole: A Cheesy, Comforting Classic
Indulge in the ultimate Texan comfort food with this incredibly satisfying King Ranch Chicken Casserole. This beloved hot dish features succulent shredded chicken, tender bell peppers, and sweet onions, all enveloped in a rich, creamy sauce infused with Rotel tomatoes and a blend of Tex-Mex spices. Layered between soft corn tortillas and copious amounts of melty cheese, each bubbly, golden-brown forkful is a celebration of flavor and texture that promises to delight a hungry crowd. Whether you’re planning a potluck, a family dinner, or simply craving a hearty meal, this easy-to-follow recipe brings the soul-warming taste of Texas right to your kitchen.
Why This King Ranch Casserole Recipe Works
There’s a reason King Ranch Chicken Casserole has remained a potluck staple and family favorite across Texas and beyond for decades. This recipe masterfully combines simplicity with incredible flavor, making it a guaranteed crowd-pleaser. The magic lies in its harmonious blend of textures and tastes: tender, juicy shredded chicken forms the core, while sautéed bell peppers and onions add a sweet, savory crunch. The creamy sauce, enriched with condensed soup, sour cream, and a kick from Rotel, coats everything beautifully, ensuring no dry bites. Much like a classic Mexican lasagna, the corn tortillas are not just a filler; they provide crucial structure, absorbing the delicious sauce and becoming wonderfully soft without dissolving, creating distinct, delightful layers. This dish is inherently satisfying, deeply flavorful, and remarkably easy to assemble, proving that comfort food doesn’t have to be complicated to be extraordinary.
Key Ingredients for the Perfect King Ranch Casserole
Crafting the perfect King Ranch Chicken Casserole starts with a selection of readily available ingredients that come together to create a symphony of flavors. This recipe relies on a combination of pantry staples and fresh produce, ensuring it’s both convenient and incredibly delicious. From the savory chicken to the vibrant vegetables and the creamy, cheesy backbone, each component plays a vital role in achieving that authentic Tex-Mex taste. For precise measurements and step-by-step instructions, refer to the full printable recipe card located further down this post.
Ingredient Spotlight & Customization Tips
Each ingredient in this King Ranch Chicken Casserole contributes to its iconic flavor and comforting texture. Here’s a closer look at what you’ll need, along with helpful tips and substitution ideas to tailor the dish to your preferences and pantry availability.
Chicken: The Heart of the Casserole
This recipe calls for 3 cups of cooked shredded chicken. The beauty of this dish is its versatility when it comes to chicken.
- Rotisserie Chicken: For ultimate convenience, a store-bought rotisserie chicken is your best friend. It’s already cooked, flavorful, and shreds easily.
- Leftover Cooked Chicken: If you have leftover baked, roasted, or grilled chicken breasts or thighs, simply shred them for this recipe. It’s a fantastic way to repurpose leftovers.
- Fresh Chicken Breasts: If starting from scratch, you can quickly poach, boil, or sear 2-3 boneless, skinless chicken breasts in a skillet until cooked through, then shred them using two forks or a stand mixer with the paddle attachment for quick shredding.
Ensure the chicken is seasoned well, as this forms a crucial flavor layer.
Vibrant Veggies: Color and Texture
A combination of green and red bell peppers plus a large white onion adds essential texture, freshness, and a pop of color to the casserole. Sautéing them first brings out their sweetness and softens them perfectly.
- Bell Pepper Varieties: Feel free to use yellow or orange bell peppers for an even more colorful medley.
- Onion Options: Yellow onions or even sweet onions can be used if a white onion isn’t available.
- Additional Veggies: For extra nutrition, consider adding diced zucchini, corn, or black beans (drained and rinsed) to the sautéed vegetables.
Creamy Base: Rich and Velvety
The signature creamy texture comes from two 10-ounce cans of cream of chicken soup and ½ cup of full-fat sour cream.
- Soup Substitutions: While cream of chicken is traditional, you can substitute with cream of mushroom soup or even a can of each for a different flavor profile. For those avoiding condensed soups, a homemade cream sauce made with a roux, milk, and chicken broth can be used, though it will add a step to the preparation.
- Sour Cream Alternatives: Greek yogurt (plain, full-fat) can be used in place of sour cream for a slightly tangier, lighter option, though it might alter the texture slightly.
Cheesy Goodness: The Melty Top Layer
We recommend using 3 ½ cups of shredded Tex Mex blend cheese, but your favorite melty cheese will work beautifully.
- Best Cheese Choices: Monterey Jack, Colby Jack, or a sharp cheddar cheese are excellent alternatives. A combination of a few cheeses can also create a more complex flavor.
- Freshly Shredded vs. Pre-bagged: For the best melting and creamiest texture, we always recommend shredding cheese from the block yourself. Pre-bagged shredded cheeses often contain anti-caking agents (like cellulose) that can prevent them from melting as smoothly and sometimes result in a slightly grainy texture. However, for a quick and convenient meal, pre-shredded cheese will still work fine in this casserole.
Tortillas: The Structural Backbone
12 corn tortillas, quartered and divided, provide the essential structure for this layered casserole.
- Corn vs. Flour: We prefer corn tortillas because they tend to hold their shape better and absorb less liquid, preventing the casserole from becoming too soggy. However, flour tortillas can be used if you prefer a softer, more bread-like texture. If using flour tortillas, you might want to lightly toast them first to help them maintain some integrity.
- Preparation: Quartering the tortillas makes them easier to layer evenly in the baking dish.
Flavor Boosters: Rotel and Spices
A 10-ounce can of Rotel (diced tomatoes with green chiles) and a blend of spices are crucial for that authentic Tex-Mex flavor.
- Rotel Kick: Rotel adds a fantastic balance of tomato flavor and mild heat from the green chiles. If you prefer less heat, you can opt for mild Rotel or use plain diced tomatoes and add a small amount of canned diced green chiles separately.
- Spice Blend: Chili powder, ground cumin, sea salt, and garlic powder are the core spices. They infuse the creamy sauce with warm, earthy, and savory notes. Adjust quantities to your taste; if you like more heat, a pinch of cayenne pepper or a dash of hot sauce can be added.
- Chicken Broth: 1 cup of chicken broth thins out the sauce to the perfect consistency, ensuring it’s creamy but not overly thick.
Optional Additions for Customization
Don’t hesitate to make this casserole your own!
- Heat Factor: For an extra kick, stir in a can of diced jalapeños (drained) into the sauce mixture. You can also add a pinch of red pepper flakes.
- Herbs: Fresh cilantro, chopped, can be added to the chicken mixture or as a garnish for a burst of fresh flavor.
- Beans/Corn: Black beans or corn can be mixed into the chicken sauce for added bulk and nutrition.
How to Make King Ranch Chicken Casserole
These step-by-step photos and instructions are designed to help you visualize the process of making this delicious King Ranch Chicken Casserole. For the complete printable recipe, including exact measurements and detailed instructions, please jump to the recipe card at the bottom of this post.
- Prepare Your Oven and Dish: Begin by preheating your oven to 350°F (175°C). Lightly spray a standard 9×13 casserole dish with non-stick cooking spray to prevent sticking and ensure easy cleanup. This foundational step is crucial for an even bake.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Sauté them for 5-7 minutes, stirring occasionally, until they are softened and fragrant but not browned. This step brings out their natural sweetness and improves their texture in the casserole.
- Craft the Creamy Sauce: Reduce the heat to low. Stir in the cream of chicken soup, Rotel (undrained), chicken broth, sour cream, chili powder, sea salt, ground cumin, and garlic powder. Mix thoroughly until all ingredients are well-combined and the sauce is smooth and creamy. Once mixed, set aside about 1/4 to 1/2 cup of this flavorful sauce mixture. This reserved sauce will be used as the base layer in your casserole. Finally, stir in the cooked shredded chicken until it is fully coated and incorporated into the sauce.
- First Sauce Layer: Spread the previously reserved sauce mixture evenly over the bottom of your prepared 9×13 casserole dish. This creates a flavorful base and helps prevent the first layer of tortillas from sticking.
- First Tortilla Layer: Arrange 4 corn tortillas, cut into quarters, on top of the sauce mixture. Overlap them slightly to cover the entire base. These tortillas will absorb the sauce and become wonderfully tender.
- First Chicken & Cheese Layer: Evenly spread 1 1/2 cups of the chicken mixture over the tortillas. Follow this with a generous sprinkling of shredded cheese. This begins building the classic cheesy, saucy layers.
- Second Tortilla Layer: Add another layer of 4 quartered tortillas over the cheese.
- Second Chicken Layer: Spread an additional 2 cups of the chicken mixture over the second tortilla layer.
- Second Cheese Layer: Sprinkle another layer of shredded cheese generously on top of the chicken mixture.
- Final Tortilla Layer: Place the last 4 quartered tortillas over the ingredients.
- Remaining Chicken Mixture: Spread any remaining chicken mixture evenly over the top layer of tortillas, ensuring full coverage.
- Final Cheese Topping: Sprinkle the remaining shredded cheese over the entire casserole. This will create a beautiful golden-brown, bubbly crust when baked.
- Bake to Perfection: Bake the casserole, uncovered, in the preheated oven for 20-25 minutes, or until it’s bubbling around the edges and the cheese on top is melted and lightly golden. This ensures all the flavors meld together and the casserole is heated through.
- Optional Broil: For an extra crispy, golden-brown cheese topping, you can broil the dish for 1-3 minutes at the very end. Keep a close eye on it, as cheese can burn very quickly under the broiler. Remove from the oven, let it rest for a few minutes before serving, allowing the casserole to set slightly.
Frequently Asked Questions & Expert Tips
King Ranch Chicken Casserole is a classic Tex-Mex comfort food that typically features layers of shredded chicken, a creamy sauce made with condensed soups, Rotel (diced tomatoes and green chiles), bell peppers, onions, corn tortillas, and plenty of cheese. Despite its name, which conjures images of the famous King Ranch in Texas, its exact origins are debated and not directly linked to the ranch itself. It’s widely believed to have emerged in Texas kitchens in the mid-20th century, likely as a spin on traditional Mexican enchiladas, adapting ingredients that were popular and readily available at the time into a convenient casserole format.
Store any leftover King Ranch Chicken Casserole in an airtight container or covered tightly with plastic wrap in the refrigerator for 3-4 days. It reheats wonderfully, though the tortillas might lose some of their initial structural integrity and become slightly softer. To reheat, place individual servings in the microwave, or for larger portions, warm in a 300°F (150°C) oven for about 10-15 minutes, or until heated through.
Absolutely! This casserole freezes beautifully. Once baked and fully cooled, wrap it thoroughly in plastic wrap, followed by a layer of aluminum foil. You can freeze the entire casserole or individual portions for up to 1 month. When you’re ready to enjoy it, thaw the casserole in the refrigerator overnight. If using a glass baking dish, allow it to come to room temperature for about 30-60 minutes before placing it in a preheated oven to prevent thermal shock and potential cracking. Reheat in a 350°F (175°C) oven, covered with foil, until warmed through (approx. 30-45 minutes), then uncover for the last 10 minutes to crisp the top if desired.
Yes, this is a fantastic make-ahead meal! You can assemble the entire casserole up to 24 hours in advance. Simply cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature. You may need to add an extra 10-15 minutes to the baking time since it will be going into the oven cold. Always ensure it’s bubbly and heated through before serving.
To minimize sogginess, especially if using corn tortillas, you can lightly toast them in a dry skillet or oven for a few minutes until slightly crisp before layering. This helps them absorb the sauce without completely breaking down. Also, ensure your sauce isn’t too thin; if it seems overly watery, a quick simmer to reduce it slightly can help. Using freshly shredded cheese also contributes to a better texture as it melts more cleanly.
This casserole is hearty enough to be a meal on its own, but it pairs wonderfully with a variety of side dishes. Consider serving it with a crisp green salad with a light vinaigrette to cut through the richness, Mexican rice, refried beans, or a simple side of steamed vegetables. Cornbread or warm flour tortillas also make great accompaniments for scooping up any extra sauce.
Serving Suggestions & Garnish Ideas
Once your King Ranch Chicken Casserole emerges from the oven, bubbling and golden, allow it to rest for 5-10 minutes. This brief resting period helps the layers set, making it easier to slice and serve. For an extra touch of freshness and flavor, consider these garnishes:
- Fresh Diced Tomatoes: Adds a bright, acidic contrast.
- Sliced Jalapeños: Fresh or pickled, for an added kick and vibrant color.
- Green Onions or Chives: Finely chopped, they provide a mild oniony bite.
- Fresh Cilantro: A classic Tex-Mex herb that brightens the dish.
- Dollop of Sour Cream or Greek Yogurt: Offers a cool, creamy counterpoint to the rich casserole.
- Avocado Slices or Guacamole: For healthy fats and a smooth texture.
- Hot Sauce: A few dashes for those who love extra heat.
Serve warm from the oven, and prepare for rave reviews!
More Irresistible Casserole Recipes
If you love the ease and comfort of a good casserole, you’re in luck! Here are some other delightful casserole recipes to add to your rotation:
- Dorito Casserole
- John Wayne Casserole
- Chicken Enchilada Casserole
- Bacon Cheeseburger Casserole
- Million Dollar Chicken Casserole
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King Ranch Chicken Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 large white onion chopped
- 20 ounces cream of chicken soup two 10 ounce cans
- 10 ounces Rotel one can, undrained
- 1 cup chicken broth
- 3 cups cooked chicken breast shredded (approx. 2 breasts)
- ½ cup sour cream full fat
- 1 ½ teaspoons chili powder
- ½ Tablespoon sea salt
- ½ Tablespoon ground cumin
- ½ teaspoon garlic powder
- 3 ½ cups shredded cheddar cheese or Tex Mex blend
- 12 corn tortillas quartered and divided
Things You’ll Need
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13×9 baking dish
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Large skillet
Before You Begin
- Chicken: Use 3 cups of cooked shredded chicken. Rotisserie chicken is a great shortcut, or use leftover cooked chicken breast/thighs. If starting fresh, sear or boil 2-3 boneless, skinless chicken breasts until cooked through, then shred.
- Creamy Base: While cream of chicken soup is traditional, feel free to substitute with cream of mushroom soup or use one can of each for a slightly different flavor.
- Cheese: For optimal melt and creaminess, shred your cheese from a block. Tex Mex blend, Monterey Jack, Colby Jack, or sharp cheddar are excellent choices. Pre-bagged cheese contains anti-caking agents that can affect melting, but it will still work in a pinch.
- Tortillas: Corn tortillas provide a sturdy structure and absorb less liquid than flour tortillas, helping to prevent sogginess. However, flour tortillas can be used if preferred for a softer texture. Lightly toasting tortillas beforehand can also help prevent sogginess.
- Customization: For an extra layer of flavor and heat, consider adding a can of diced jalapeños (drained) or additional green chiles to the Rotel mixture. Remember Rotel already includes green chiles.
- Garnish: Elevate your casserole with fresh diced tomatoes, sliced jalapeños, chopped green onions, fresh cilantro, or a dollop of sour cream just before serving.
- Storage: Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days. The tortillas may soften slightly upon reheating. Reheat in a 300°F (150°C) oven for about 10-15 minutes or until warmed through.
- Freezing: Baked and fully cooled casserole can be frozen for up to 1 month. Wrap tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before reheating. If using a glass dish, allow it to reach room temperature before placing it in the oven to prevent cracking.
Instructions
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Preheat oven to 350°F (175°C) and lightly spray a 9×13 casserole dish.
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In a large pan over medium heat, sauté the chopped onion, red bell pepper, and green bell pepper in 2 Tablespoons of extra virgin olive oil until softened, about 5-7 minutes.
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Lower the heat to low. Add the cream of chicken soup, undrained Rotel, chicken broth, sour cream, chili powder, sea salt, ground cumin, and garlic powder. Mix until well-combined and smooth. Set aside 1/4 to 1/2 cup of this sauce mixture. Stir in the 3 cups of cooked shredded chicken until fully incorporated.
Assembling The Casserole
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Spread the reserved sauce mixture evenly onto the bottom of the casserole dish.
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Layer 4 corn tortillas (cut into quarters) on top of the sauce mixture, overlapping slightly to cover the base.
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Spread 1 1/2 cups of the chicken mixture over the tortillas, followed by a sprinkling of shredded cheese.
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Layer another 4 quartered tortillas in the dish.
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Spread another 2 cups of the chicken mixture over this tortilla layer.
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Sprinkle an additional layer of cheese on top.
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Layer the final 4 quartered tortillas on top of the ingredients.
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Spread the remaining chicken mixture evenly over the top layer of tortillas.
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Sprinkle the remaining shredded cheese generously on top of the casserole.
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Bake, uncovered, for 20-25 minutes at 350°F (175°C) or until the casserole is bubbly around the edges and the cheese is melted and lightly golden.
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If desired, broil for 1-3 minutes for a crispier, golden-brown topping, but watch carefully as it can burn quickly. Let rest 5-10 minutes before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.