This classic Tex-Mex dish brings together tender chicken, sautéed peppers, creamy soups, and just the right amount of spices, all layered with soft tortilla strips and melted cheddar cheese. Whether you’re feeding a crowd or looking for a satisfying weeknight dinner, this casserole is always a hit.
Why You’ll Love This Recipe
This King Ranch Chicken Casserole is one of our family’s favorite dishes. I once fed it to a couple of hungry young men and they suggested I open a restaurant! I don’t know many restaurants that serve chicken casserole, but it is good.
Everyone in the family loved this recipe. It is definitely going into our regular menu rotation.
Melissa
I did a bit of research into the recipe’s origins and discovered that while there is a King Ranch in Texas, they don’t claim to have come up with the recipe.
I do know that true King Ranch Chicken calls for corn tortillas, but I’m the only one in the family who likes them, so I use flour instead.
Of course, if you wanted to make a gluten-free version of this casserole, corn tortillas would be the way to go. Whichever kind of tortillas you use, the results will be delicious!
We like a bit of extra heat, so I sometimes replace the green pepper with a diced jalapeno or two.
And of course, a rotisserie chicken is one of my favorite time-savers when I make this meal. I also love that I can prep it early in the day and then just pop it in the oven when it’s time to make dinner.
And like I said, no matter what kind of tortillas you use, when you layer them with tender chicken, peppers, cheese and a creamy sauce, you have a winner!
This is one of my go-to recipes when I’m craving comfort food. No matter how often I make this casserole, my family looks forward to it, and I rarely have leftovers.
Just a note: the original recipe calls for 2 cans of diced tomatoes and green chilies. I find that one is plenty, but feel free to add another if you like a saucier casserole.
If you need a hearty, satisfying meal that everyone will love, give this King Ranch Chicken Casserole recipe a try. You won’t be disappointed!
I made this recipe exactly as directed except I used canned chicken breast. It was absolutely delicious and so easy and quick to make!
Maria
What Should I Serve With King Ranch Chicken Casserole?
This Tex-Mex inspired casserole is best served with your favorite Mexican side dishes, including rice, corn and beans. A fresh green salad is also a great option.
These are some of our favorite side dishes to serve with this recipe.
Ingredients
- Chicken: I typically use boneless, skinless chicken breasts in this recipe, but you can easily substitute them with thighs if you prefer. If you’re pressed for time, rotisserie chicken is a great alternative—just shred and skip the cooking step.
- Olive or Vegetable Oil: Either oil works well here, but olive oil adds a bit more flavor. If you prefer a neutral taste, vegetable oil is a good choice.
- Butter: If you’re looking for a dairy-free option, you can substitute with margarine or additional oil.
- Onion: I usually opt for yellow onions in this recipe, but any variety will work. Sometimes I add chopped green onions as a garnish for extra freshness.
- Bell Peppers: The combination of green and red bell peppers adds color and bit of sweetness to the casserole. If you like more variety, feel free to add yellow or orange bell peppers, or even a spicier pepper like jalapeno or poblano for extra kick.
- Garlic: If you’re a garlic lover, feel free to add an extra clove or two.
- Chicken Broth: I use low-sodium chicken broth so I can control the salt content of the dish.
- Cream of Mushroom & Cream of Chicken Soup: These soups are the secret to this casserole’s creamy texture. If you’re not a fan of canned soups, you can make your own by combining a roux with broth and milk.
- Diced Tomatoes and Green Chilis: Rotel tomatoes (the name brand) add a bit of acidity and spice. If you prefer a milder casserole, you can use regular diced tomatoes.
- Cheddar Cheese: I like sharp cheddar in this recipe, but you can experiment with Monterey Jack, Pepper Jack, or a combination of cheeses.
- Flour Tortillas: Flour tortillas help create that lasagna-like layering effect. If you’re a fan of corn tortillas, feel free to substitute those for a slightly different texture and flavor. Make sure to cut them into strips to evenly layer in the dish.
- Spices (Oregano, Cumin, Chili Powder): These spices bring the Southwestern flavors that make this dish so unique. Fresh herbs can be substituted if you prefer, but dried work great in this casserole. Adjust the amount of chili powder depending on your heat preference.
Recipe Tips
- To make this casserole gluten-friendly, use corn tortillas in place of flour.
- Short on time? Swap out the chicken breasts for rotisserie chicken! It’s already cooked and shredded, making recipe prep a breeze!
- After you take the casserole out of the oven, let it sit for about 10 minutes before slicing. This gives the layers time to set and makes serving much easier.
- This recipe is super versatile! You can try using different cheeses like Monterey Jack or Pepper Jack for extra flavor. You could even experiment with whole wheat tortillas or swap them out for corn tortillas if you prefer.
How to Make King Ranch Chicken Casserole
Step 1
Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside
Step 2
Cook the Chicken: Heat the olive or vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides and fully cooked through, about 6-8 minutes per side. Remove the chicken from the pan and set aside to cool slightly, then shred or cut it into bite-sized pieces.
Step 3
Sauté the Vegetables: In the same skillet, melt two tablespoons of butter over medium heat. Add the diced onion, and cook until soft and translucent. Add the chopped green and red bell peppers and the minced garlic. Continue to sauté for an additional 3-4 minutes until the vegetables are tender.
Step 4
Make the Sauce: Stir in the chicken broth, cream of mushroom soup, ream of chicken soup, and diced tomatoes with green chilies. Add the salt, dried oregano, ground cumin, and chili powder. Stir everything together until well combined. Return the shredded chicken to the skillet and cook for 5 more minutes, stirring occasionally, until everything is heated through.
Step 5
Assemble the Casserole: Spread about 1/4 cup of the chicken mixture on the bottom of the prepared baking dish. Layer half of the tortilla strips evenly over the sauce. Top with half of the chicken mixture, followed by 1 cup of shredded cheddar cheese. Repeat the layering with the remaining tortilla strips, chicken mixture, and cheese.
Step 6
Bake the Casserole: Cover the dish with foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 5-10 minutes to allow the cheese to get bubbly and slightly golden on top.
Step 7
Serve and Enjoy: Remove the casserole from the oven and let it sit for about 10 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices if desired.
FAQs
Can I make this casserole ahead of time?Yes, this casserole is perfect for making ahead. You can assemble the entire dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. When you’re ready to cook, simply remove it from the fridge and bake as directed. If baking straight from the fridge, you may need to add an extra 5-10 minutes to the baking time.
Can I freeze this casserole?Yes! To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. When you’re ready to bake, thaw it in the refrigerator overnight and bake as directed. You can also bake it straight from frozen—just add 20-30 minutes to the cooking time and keep it covered with foil for the first portion of baking.
How long will leftovers last in the refrigerator?Leftovers will keep well in the refrigerator for up to 3-4 days. Be sure to store the casserole in an airtight container. I recommend reheating individual portions in the microwave.
Be sure to save this recipe to your favorite Pinterest board for later.
More Chicken Casserole Recipes to Try
- Cheesy Chicken Curry Casserole
- Cheesy Poppy Seed Chicken Casserole
- Award Winning Buffalo Chicken Potato Casserole
King Ranch Chicken Casserole
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 2 tablespoons olive or vegetable oil
- 2 tablespoons butter
- 1 small onion chopped
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1 garlic clove minced
- 1 cup chicken broth
- 1 10 3/4 ounce can cream of mushroom soup
- 1 10 3/4 ounce can cream of chicken soup
- 1 10 ounce can diced tomatoes and green chilis
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups grated Cheddar cheese
- 8-10 8-inch flour tortillas, cut into 1/2-inch strips
Instructions
- Preheat oven to 350°.
- Heat 2 tablespoons olive or vegetable oil in a large skillet over medium heat. Cook 2 pounds chicken breasts until browned and cooked through. Remove from pan and shred into bite size pieces.
- Melt 2 tablespoons butter in same skillet over medium heat. Add 1 small onion, diced, and sauté until tender. Add 1 medium green bell pepper, 1 medium red bell pepper and 1 garlic clove, and sauté 3 to 4 minutes more.
- Stir in 1 cup chicken broth, cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, 1/2 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Return the shredded chicken to the pan. Cook, stirring occasionally, for about 5 minutes, until mixture is heated through.
- Lightly grease a 9×13 inch baking dish. Spread about 1/4 cup of the chicken mixture in the bottom of the pan to coat.
- Layer with half of the 8-10 8-inch flour tortillas, cut into 1/2-inch strips. Top with half of the chicken mixture and 1 cup of 2 cups grated Cheddar cheese. Repeat layers once (tortilla strips, chicken mixture, cheese).
- Cover and bake at 350° for about 40 minutes. Uncover and bake for and additional 5-10 minutes. Let stand 10 minutes before serving.
Video
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Notes
- Either flour or corn tortillas work well in this recipe.
- Use 2 cans of diced green chilies if you prefer a saucier casserole.
26 comments
Beth Watkins
Thanks for the recipe! I’m a lil confused… at the point where it says “I used Greek yogurt instead of sour cream” I didn’t see sour cream in the recipe
Heidi
Thank you for this delicious recipe! It is the best Mexican chicken casserole I’ve ever made and I’m a seasoned cook with four adult children (plus bonus children) and four grandchildren. The sauce flavor is outstanding! I’ll be making this again! Thank you so much!
Marty
I use Doritos instead of tortillas. But my problem is that I don’t know what to serve with it like a salad other than a lettuce salad. Can you help please?
Paula
If you use corn tortillas, do you cook them prior in oil or just add them the same as flour?
Danelle
I just add them the same as the flour.
Kelly
i made this and my husband LOVED it and so do I. Super easy, I added carrots and celery and used yellow and red peppers instead of green. Left overs were great with chips sort of as a dip. Flavors on day 2 were even better than day one. This is a new regular – thanks for sharing 🙂
Kelly
Oh yeah, and we used corn tortillas but am anxious to try it with flour or even just tortilla chips
Darlene Wilkins
I have made this but never used flour tortillas but I don’t have corn ones so am doing to trying making with the flour ones I have on hand.
Shannon
Can this meal be baked when frozen or should it thaw prior to cooking
Danelle
I usually thaw it, but I think you could bake it from frozen.
Renee
Omg. This is really good. I have made it as a “dip” with scoops tortilla chips for get togethers. I also added 4 oz of philly cream cheese to the soup mixture before adding the. Chicken.
Cara Monroe
I totally did my layers wrong…it reads a little confusing…but I’m excited to try it.
Bonnie
Can I make this ahead?
Danelle
Yes
Melissa
Everyone in the family loved this recipe. It is definitely going into our regular menu rotation.
Danelle
Thanks so much Melissa!
Ruth
I think I’m missing something here – at what point do I add the tortilla strips? Your recipe stops at – a lightly greased 9×13 dish – nothing more! Please help – I want to make this within the next say or so!
Danelle
I’m not sure what happened there, but you should be able to see the complete recipe now.
bonnie
Danielle, Thank you for another version of the good old King Ranch Casserole. There are many versions and we can try them all and find out what suits each of our own liking. Your version sounds delicious and would love to have some right now. Again, THANK YOU!!!!
bonnie
Annie, it hopefully made you feel proud to “take over” Danielle’s blog instead of letting her answer the question. I, like another commenter am old enough to know how to cook (70 years old and a lot of experience) and do not feel the need to be “talked down” to. I am sure that a lot of “new cooks” did not feel comfortable with the lecture.
Rebecca
Who doesn’t like a saucy casserole? 😉
Pat
Thanks Annie Hoffman for all your information but as you can see, Danelle rewrote the recipe to address my question. And I am far from a 1st time cook as I am 62 years old and as I am originally from SoCal, I cook a lot of Mexican inspired foods and I did not see the tortilla issue as, well being an issue. Maybe you should start your own food blog Annie. You clearly have lots to say.
ANNE HOFFMAN
I REALLY WISH I KNEW HOW TO DO THAT. Annie
Pat
I don’t see where you add the chicken in the instructions. Do you add it to the soup mixture? Recipe calls it a chicken mixture so I am guessing that the chicken is added after it’s shredded. Yes?
ANNE HOFFMAN
You add the chicken after every thing is well mixed so it can start absorbing the flavor. The torn up corn
tortillas are tricky, adding them too soon they get mushy, add them too late they are dry lumps in the mix
So for 1st time cooks of this wonderful recipe I would add some, see how they do, 15 minutes then add more and finally add the rest. check them and see what works for you. I give mine about 20 minutes be-fore turning into the baking dish for the final browning. also you can line your baking dish with the leftover tortillas, saves on scraping out a pan. THANKS FOR ASKING, ALWAYS ON HAND, ANNIE
ANNIE
IT IS REALLY MUCH BETTER WHEN YOU USE CORN TORTILLAS, ALSO CUTS DOWN CALORIES. THIS IS A RECIPE FROM THE EARLY DAYS LIKE MIGAS, THAT USED UP WHAT YOU HAD ON HAND. COOKED OVER A CAMPFIRE, FILLING AND CHEAP BUT THERE HAS BEEN A LOT ADDED. I PUT IN CARROTS & CELERY & THE PEPPERS BECAUSE THE KIDS LIKED IT (HIDDEN VEGGIES) YOU CAN ADD THE CORN, THEY DID, IF THEY HAD ANY. NOW IF YOUR COOKING IN A DUTCH OVEN I WOULD USE VELVEETA CHEESE, IT CAN STAND UP TO THE MIXING BETTER THAT GRATED CHEESE, JUST MELT IT SLOWLY, THEN ADD YOUR ROTEL CHILIS. I HAVE BEEN KNOWN TO ADD MUSHROOMS BUT IT CLEANS OUT THE FRIDGE AND EVERYBODY LIKES IT. YES, THERE
IS A KING RANCH AND I GREW UP 30 OR SO MILES FROM THERE. IT IS TRULY WORTH READING ABOUT &
THE RUNNING W HAS A BIG PLACE IN TEXAS HISTORY…ANNIE HOFFMAN