King Ranch Chicken Casserole

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

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.

4.51 from 224 votes

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Course: Main Dishes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Calories: 340kcal

Author: Danelle

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Ingredients 

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• 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

US Customary – Metric

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.

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Nutrition

Serving: 1g | Calories: 340kcal | Carbohydrates: 1g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 540mg | Potassium: 444mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 448IU | Vitamin C: 0.1mg | Calcium: 215mg | Iron: 3mg

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

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.

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