King Ranch Chicken Casserole

Posted by: Authentic Flavors Made Easy

A Texas classic, King Ranch Chicken Casserole is loaded with tender chicken, creamy sauce, tortillas, tomatoes with green chilies, and plenty of melted cheese. This comforting, family-friendly casserole is perfect for weeknight dinners, potlucks, and make-ahead meals.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Rest Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

• 3 cups cooked chicken, shredded (rotisserie chicken works well)
• 12 corn tortillas, cut into bite-sized pieces
• 2 tablespoons butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 can (10.5 oz/300 g) condensed cream of chicken soup
• 1 can (10.5 oz/300 g) condensed cream of mushroom soup
• 1 can (10 oz/285 g) diced tomatoes with green chilies, undrained
• 1 cup (240 ml) chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• 3 cups (340 g) shredded Cheddar or Mexican blend cheese, divided
• 2 tablespoons chopped fresh cilantro or parsley, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Melt the butter in a large skillet over medium heat. Add the onion and bell pepper and cook for 5–6 minutes, until softened. Stir in the garlic and cook for 30 seconds.
3. Add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until smooth and simmer for 5 minutes.
4. Remove the skillet from the heat and stir in the shredded chicken.
5. Spread a thin layer of the chicken mixture in the prepared baking dish.
6. Layer one-third of the tortilla pieces over the sauce, followed by one-third of the chicken mixture and one-third of the shredded cheese.
7. Repeat the layers two more times, finishing with the remaining cheese on top.
8. Cover loosely with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
10. Let the casserole rest for 10 minutes before serving.
11. Garnish with chopped cilantro or parsley.

Serving Suggestions

• Mexican rice
• Refried beans
• Guacamole
• Sour cream
• Pico de gallo
• Fresh green salad

Tips

• Lightly toast the tortilla pieces before layering for extra texture.
• Add sliced jalapeños or a pinch of cayenne pepper if you enjoy more heat.
• This casserole can be assembled up to 24 hours in advance and refrigerated before baking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.