King Ranch Chicken Casserole – A Creamy, Cozy Weeknight Favorite

If you grew up in the South or love Tex-Mex comfort food, chances are you’ve heard of king ranch chicken casserole. It’s creamy, cheesy, and layered with tortillas and a savory chicken filling that makes everyone go back for seconds. This is the kind of dish you make when you want something hearty and satisfying without a lot of fuss.

It’s great for feeding a crowd, packing up for a potluck, or stocking the freezer for busy nights. Best of all, it uses simple ingredients and comes together fast.

Why This Recipe Works

This casserole is all about flavor and texture. The combination of chicken, sautéed peppers and onions, and creamy soups creates a rich base that tastes like it cooked all day.

Corn tortillas hold up better than flour tortillas, so they don’t turn gummy in the oven. A touch of chili powder, cumin, and diced tomatoes with green chiles adds gentle heat without overwhelming the dish. And a generous layer of melty cheese ties everything together for that irresistible pull-apart bite.

Shopping List

• Cooked chicken (about 4 cups, shredded or chopped; rotisserie chicken works well)
• Yellow onion (1 medium, diced)
• Red or green bell pepper (1, diced)
• Garlic (2–3 cloves, minced)
• Unsalted butter or olive oil (2 tablespoons)
• Cream of chicken soup (1 can, 10.5 oz)
• Cream of mushroom soup (1 can, 10.5 oz)
• Diced tomatoes with green chiles (1 can, 10 oz, e.g., Rotel; drained if very watery)
• Chicken broth (1/2 cup; adjust as needed)
• Chili powder (1 teaspoon)
• Ground cumin (1 teaspoon)
• Smoked paprika (1/2 teaspoon, optional)
• Salt and black pepper (to taste)
• Corn tortillas (10–12, 6-inch)
• Shredded cheese (3–4 cups; cheddar, Monterey Jack, or a blend)
• Fresh cilantro (for garnish, optional)
• Sour cream or Greek yogurt (optional, for serving)
• Green onions (optional, sliced for topping)

Step-by-Step Instructions

1. Sauté the vegetables. In a large skillet, warm butter or oil over medium heat. Add diced onion and bell pepper, and cook until soft, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
2. Build the sauce. Add cream of chicken, cream of mushroom, diced tomatoes with green chiles, and chicken broth.Stir in chili powder, cumin, paprika (if using), salt, and pepper. Simmer for 2–3 minutes to combine.
3. Add the chicken. Fold in shredded chicken and stir to coat. The mixture should be creamy and spoonable.If it’s too thick, add a splash more broth.
4. Prep the tortillas. Stack the corn tortillas and cut into quarters, or leave them whole. For better texture, warm them in a dry skillet or microwave for 20–30 seconds to soften.
5. Layer the casserole. Spread a thin layer of chicken mixture on the bottom of the baking dish. Add a layer of tortillas, then a thicker layer of the chicken mixture, followed by a handful of cheese.Repeat 2–3 times, ending with cheese on top. Aim for 3 layers.
6. Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden at the edges.
7. Rest and garnish. Let the casserole rest for 10 minutes to set.Top with chopped cilantro and green onions if you like. Serve with sour cream or Greek yogurt.

How to Store

• Refrigerate: Cool completely, then cover and store for up to 4 days. Reheat covered at 325°F until warmed through, or microwave individual portions.
• Freeze: Assemble but do not bake.Wrap tightly in plastic and foil and freeze up to 2 months. Thaw in the fridge overnight, then bake as directed, adding 10–15 minutes if needed.
• Leftovers: Freeze baked leftovers in airtight containers for up to 1 month. Reheat in the oven or microwave with a splash of broth to keep it moist.

Why This is Good for You

This casserole is cozy comfort food, but it still has some benefits.

You get protein from the chicken, which helps keep you full. The onions, peppers, and tomatoes bring antioxidants and vitamins. Using corn tortillas instead of flour boosts whole-grain fiber and keeps the texture sturdy.

If you want to lighten it up, swap part of the cheese for a sharper variety (so you use less), stir in some Greek yogurt for creaminess, or add extra veggies like spinach or mushrooms.

Common Mistakes to Avoid

• Using flour tortillas: They tend to get gummy. Corn tortillas hold up better and add great flavor.
• Skipping the sauté: Raw onions and peppers can stay crunchy. Sautéing builds sweetness and depth.
• Too much liquid: If the tomatoes are very watery, drain them.The sauce should be creamy, not soupy.
• Under-seasoning: Taste the sauce before layering. Adjust salt, pepper, and spices so the flavors pop.
• Not resting the casserole: A short rest helps it set and slice cleanly.

Alternatives

• From-scratch sauce: Swap the canned soups for a quick roux. Melt 3 tablespoons butter, whisk in 3 tablespoons flour, cook 1 minute, then whisk in 1.5 cups chicken broth and 1/2 cup milk until thickened.Season and proceed.
• Spice level: For more heat, add a minced jalapeño with the onions or use hot diced tomatoes with chiles. For less heat, use plain diced tomatoes and skip the chili powder.
• Veggie boost: Stir in sautéed mushrooms, corn, spinach, or black beans for extra texture and fiber.
• Cheese choices: Try pepper jack for kick, Colby-Jack for melt, or a blend of sharp cheddar and mozzarella.
• Gluten-free: Use gluten-free soups or make the from-scratch sauce with gluten-free flour. Corn tortillas are naturally gluten-free.
• Dairy-light: Use reduced-fat cheese and swap part of the soups with Greek yogurt.Season well to keep the flavor bold.
• Rotisserie shortcut: Rotisserie chicken saves time and adds rich, roasted flavor.

FAQ

Can I make king ranch chicken casserole ahead of time?

Yes. Assemble it up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes if needed until hot and bubbly.

What kind of chicken works best?

Shredded rotisserie chicken is ideal because it’s tender and well-seasoned.

Poached or roasted chicken breast or thighs also work—just make sure they’re cooked and well seasoned.

How do I keep the casserole from getting soggy?

Use corn tortillas, sauté the vegetables, and don’t make the sauce too thin. Drain the tomatoes if they’re watery, and let the casserole rest before slicing.

Can I use tortilla chips instead of tortillas?

You can, but use them sparingly to avoid an overly salty casserole. Layer lightly, and expect a slightly different, crunchier texture.

What sides go well with it?

Simple sides are best: a crisp green salad, cilantro-lime rice, black beans, or roasted vegetables.

Chips and salsa or guacamole also make a great pairing.

How spicy is this recipe?

It’s mild to medium, depending on the diced tomatoes with chiles. Adjust the heat by choosing mild or hot tomatoes, and add or skip chili powder to taste.

Can I use flour tortillas?

You can, but they tend to get soft and gummy. If you must use them, toast them lightly first to help them hold up.

How do I reheat leftovers without drying them out?

Cover and warm in a 325°F oven with a splash of broth or water, or microwave individual portions loosely covered.

Heat just until hot to keep it creamy.

Is there a way to make it more “from scratch”?

Absolutely. Make a quick homemade cream sauce, use fresh roasted chiles, and season with your own spice blend. It adds a few minutes but delivers a deeper flavor.

Wrapping Up

King ranch chicken casserole is the kind of recipe that earns a permanent spot in your rotation.

It’s family-friendly, crowd-pleasing, and flexible enough to fit your taste. With a few pantry staples and a rotisserie chicken, dinner can be bubbling in the oven in no time. Keep this version handy, tweak the heat and add-ins to suit your crew, and enjoy that creamy, cheesy comfort any night of the week.

King Ranch Chicken Casserole – A Creamy, Cozy Weeknight Favorite

Print Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 8 servings

Ingredients

• Cooked chicken (about 4 cups, shredded or chopped; rotisserie chicken works well)
• Yellow onion (1 medium, diced)
• Red or green bell pepper (1, diced)
• Garlic (2–3 cloves, minced)
• Unsalted butter or olive oil (2 tablespoons)
• Cream of chicken soup (1 can, 10.5 oz)
• Cream of mushroom soup (1 can, 10.5 oz)
• Diced tomatoes with green chiles (1 can, 10 oz, e.g., Rotel; drained if very watery)
• Chicken broth (1/2 cup; adjust as needed)
• Chili powder (1 teaspoon)
• Ground cumin (1 teaspoon)
• Smoked paprika (1/2 teaspoon, optional)
• Salt and black pepper (to taste)
• Corn tortillas (10–12, 6-inch)
• Shredded cheese (3–4 cups; cheddar, Monterey Jack, or a blend)
• Fresh cilantro (for garnish, optional)
• Sour cream or Greek yogurt (optional, for serving)
• Green onions (optional, sliced for topping)

Instructions

• Preheat the oven. Heat to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
• Sauté the vegetables. In a large skillet, warm butter or oil over medium heat. Add diced onion and bell pepper, and cook until soft, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
• Build the sauce. Add cream of chicken, cream of mushroom, diced tomatoes with green chiles, and chicken broth. Stir in chili powder, cumin, paprika (if using), salt, and pepper. Simmer for 2–3 minutes to combine.
• Add the chicken. Fold in shredded chicken and stir to coat. The mixture should be creamy and spoonable. If it’s too thick, add a splash more broth.
• Prep the tortillas. Stack the corn tortillas and cut into quarters, or leave them whole. For better texture, warm them in a dry skillet or microwave for 20–30 seconds to soften.
• Layer the casserole. Spread a thin layer of chicken mixture on the bottom of the baking dish. Add a layer of tortillas, then a thicker layer of the chicken mixture, followed by a handful of cheese. Repeat 2–3 times, ending with cheese on top. Aim for 3 layers.
• Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden at the edges.
• Rest and garnish. Let the casserole rest for 10 minutes to set. Top with chopped cilantro and green onions if you like. Serve with sour cream or Greek yogurt.