KING RANCH CHICKEN CASSEROLE — Tortillas, chicken, peppers, cheese and a creamy sauce are layered together in this crowd-pleasing Southwest casserole.
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 casserole, but it is good.
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.
Everyone in the family loved this recipe. It is definitely going into our regular menu rotation. ~ Melissa
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. 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.
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.
Be sure to save this King Ranch Chicken Casserole recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make King Ranch Chicken Cassserole
- Olive or vegetable oil
- Produce: onion, green bell pepper, red bell pepper, garlic
- Chicken broth
- Cream of mushroom soup
- Cream of chicken soup
- Canned diced tomatoes and green chiles
- Spices: salt, oregano, cumin, chili powder
- Cheddar cheese
- 2 pounds boneless, skinless chicken breast halves
- 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 chiles
- 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
- Preheat oven to 350°.
- Heat oil in a large skillet over medium heat. Cook chicken breasts until browned and cooked through. Remove from pan and shred into bite size pieces.
- Melt butter in same skillet over medium heat. Add onion, and sauté until tender. Add bell peppers and garlic, and sauté 3 to 4 minutes more.
- Stir in chicken broth, both soups, diced tomatoes and green chilies, salt and spices. Return the shredded chicken to the pan. Cook, stirring occasionally, for about 5 minutes, until mixture is heated through.
- Lightly grease a 9x13 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 tortilla strips.Top with half of the chicken mixture and 1 cup of 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 614 Total Fat: 26g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 135mg Sodium: 1284mg Carbohydrates: 44g Fiber: 4g Sugar: 3g Protein: 49g
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Who Dished It Up First: Adapted from myrecipes.com.