King Ranch Chicken Casserole is a creamy, cheesy Tex-Mex inspired dish layered with chicken, corn tortillas, and bold, zesty flavors. It's perfect for a hearty dinner or a comforting meal to share with friends and family.
Why I Love This Recipe
I love this recipe because it delivers on both flavor and comfort. The creamy sauce blends perfectly with the tender chicken and melty cheese, all layered between soft tortillas. It's also easy to prepare ahead of time and always a crowd favorite at potlucks or family dinners.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle chile powder
- 3 pounds cooked chicken, shredded or chopped
- 8 ounces shredded Cheddar cheese
- 10 (6 inch) corn tortillas, quartered
Directions
- Preheat the oven to 350°F (175°C).
- Heat oil in a skillet over high heat. Sauté the diced onion and bell peppers for about 2 minutes until just softened.
- In a large bowl, mix together the sautéed vegetables, both soups, diced tomatoes with green chiles, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder.
- Spread a few spoonfuls of the sauce in the bottom of a 9x13-inch baking dish.
- Layer half of the chicken, half of the sauce, half of the cheese, and half of the tortillas.
- Repeat with the remaining chicken, sauce, cheese, and tortillas.
- Finish with the last of the sauce and a generous layer of cheese on top.
- Bake for 40 minutes, until the casserole is hot and bubbling.
- Broil for 2-3 minutes at the end to lightly brown the top if desired.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Add chopped jalapeños or hot sauce to give it more heat.
- Swap the chicken for black beans and corn for a vegetarian option.
- Use a cheese blend like Monterey Jack for a different twist.
- Replace corn tortillas with crushed tortilla chips for extra crunch.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze unbaked casserole tightly wrapped for up to 3 months. Thaw overnight before baking.
- Reheat in the microwave in portions or in the oven at 350°F until hot.
FAQs
How can I make this casserole ahead of time?
I assemble everything in advance, cover it, and store it in the refrigerator for up to a day. Before baking, I let it sit at room temperature for about 30 minutes.
Can I use flour tortillas instead?
I can, but I prefer corn tortillas because they hold up better and add a nice flavor.
What goes well with this casserole?
I usually pair it with a side salad, Mexican rice, or refried beans for a full meal.
Is this recipe gluten-free?
Yes, as long as I use gluten-free soups and tortillas, this dish works well for a gluten-free diet.
Can I add more vegetables?
Definitely. I like to add corn, spinach, or zucchini when I want a veggie boost.
Conclusion
This King Ranch Chicken Casserole is one of my go-to comfort meals. It's rich, flavorful, and easy to make, whether I'm cooking for family or bringing a dish to a gathering. I always enjoy the layers of creamy, spicy, cheesy goodness, and I'm sure others will too.
King Ranch Chicken Casserole
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
King Ranch Chicken Casserole is a hearty, creamy Tex-Mex dish featuring layers of shredded chicken, cheese, and corn tortillas, all baked in a zesty, flavorful sauce.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle chile powder
- 3 pounds cooked chicken, shredded or chopped
- 8 ounces shredded Cheddar cheese
- 10 (6 inch) corn tortillas, quartered
Instructions
- Preheat the oven to 350°F (175°C).
- Heat oil in a skillet over high heat. Sauté the diced onion and bell peppers for about 2 minutes until just softened.
- In a large bowl, mix together the sautéed vegetables, both soups, diced tomatoes with green chiles, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder.
- Spread a few spoonfuls of the sauce in the bottom of a 9x13-inch baking dish.
- Layer half of the chicken, half of the sauce, half of the cheese, and half of the tortillas.
- Repeat with the remaining chicken, sauce, cheese, and tortillas.
- Finish with the last of the sauce and a generous layer of cheese on top.
- Bake for 40 minutes, until the casserole is hot and bubbling.
- Broil for 2-3 minutes at the end to lightly brown the top if desired.
Notes
- Add chopped jalapeños or hot sauce for more heat.
- Swap the chicken for black beans and corn for a vegetarian version.
- Use Monterey Jack or a cheese blend for a different flavor.
- Replace corn tortillas with crushed tortilla chips for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
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