King Ranch Chicken Casserole
A classic Texas comfort food made with tender chicken, tortillas, a creamy, cheesy sauce, and flavorful peppers. It’s perfect for family dinners and potlucks.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Servings: 8
Ingredients
For the Filling
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 tablespoons butter
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10 oz / 285 g) diced tomatoes with green chilies, drained
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- 1 cup 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
For the Layers
- 10–12 corn tortillas, cut into quarters
- 2½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro or sliced green onions, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the vegetables. Melt the butter in a large skillet over medium heat. Sauté the onion and bell peppers for 5–6 minutes until softened. Add the garlic and cook for 30 seconds.
- Make the sauce. Stir in the diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, chicken broth, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes.
- Add the chicken. Fold the shredded chicken into the sauce and cook for another 2–3 minutes until heated through.
- Assemble the casserole.
- Spread a thin layer of the chicken mixture in the baking dish.
- Add a layer of tortilla pieces.
- Spoon over one-third of the chicken mixture.
- Sprinkle with one-third of the cheddar and Monterey Jack cheeses.
- Repeat the layers two more times, ending with cheese on top.
- Bake uncovered for 35–40 minutes, until the casserole is hot and bubbly and the cheese is golden.
- Rest for 10 minutes before serving. Garnish with cilantro or green onions if desired.
Optional Add-Ins
- Black beans
- Corn kernels
- Diced jalapeños
- Sliced black olives
- Cooked bacon
- A dash of cayenne pepper for extra heat
Serving Suggestions
Pair with:
- Mexican rice
- Refried or black beans
- Guacamole
- Fresh green salad
- Tortilla chips and salsa
Make-Ahead & Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze before or after baking for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Bake at 350°F (175°C) until heated through, or warm individual portions in the microwave.