Why This Casserole is a Family Favorite
This cozy Tex-Mex casserole layers tender chicken, sautéed peppers, creamy soups, soft tortillas, and melty cheddar for a dish that’s both hearty and comforting. Perfect for a crowd or a weeknight dinner, it’s a recipe that always gets rave reviews.
One time, I served this to a group of hungry young men, and they told me I should open a restaurant! While I’m not sure about that, I do know this dish has earned a permanent spot on our family’s menu.
- Layers of creamy, cheesy goodness with a Tex-Mex twist
- Make-ahead and freezer-friendly for busy nights
- Easy to customize with your favorite tortillas and toppings
- Perfect for feeding a crowd or meal prepping for the week
- A great way to use up leftover or rotisserie chicken
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
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.
Notes
- Either flour or corn tortillas work well in this recipe.
- Use 2 cans of diced green chilies if you prefer a saucier casserole.
Nutrition
Pro Tips for the Best Casserole
After making this more times than I can count, here’s what works best:
- Let it Rest. After baking, let the casserole sit for about 10 minutes before slicing. It helps the layers stay intact.
- Amp Up the Spice: Use hot Rotel or add extra chili powder and cumin if you like it spicy.
- Shortcut Chicken: Rotisserie chicken or even canned chicken can save serious time (and it still tastes great—ask me how I know!).
- Cheese Variations: Try a blend of cheddar and Pepper Jack for extra flavor. You could also sprinkle on Cotija or queso fresco before serving.
Make Ahead and Freezer Friendly
This casserole is perfect for making ahead of time. 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 you’re baking it straight from the fridge, you may need to add an extra 5-10 minutes to the baking time.
More good news: this recipe is great for freezing! Start by assembling the casserole as directed, 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.
Storing and Reheating Leftovers
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.
Variations and Fun Twists
- Canned Chicken Breast: One of my readers, Maria, told me she used canned chicken breast and it turned out “absolutely delicious.” That would make this recipe even faster, cutting down the cooking time to about 20 minutes, making this this casserole ready and on the table for a quick weeknight dinner in just 35 minutes. WOW!
- Make It Gluten-Friendly: Swap flour tortillas for corn, and double-check your soups are gluten-free.
- Tex-Mex Veggie Boost: Add black beans, corn, or sautéed zucchini to the filling.
- Spicy Southwest Kick: Mix in diced jalapeños, chipotle peppers in adobo, or hot sauce.
- Different Tortillas: Use whole wheat or spinach tortillas for extra flavor and color.
- Toppings Bar: Let everyone top their slices with fresh cilantro, diced avocado, sour cream, or sliced green onions.
27 comments
Bonnie
This recipe is so easy and delicious. Thank you for sharing. My family loves it!
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!