Go Back

King Ranch Chicken Casserole

This classic King Ranch chicken casserole is bursting with chicken, corn tortillas, tomatoes, peppers, and cheesy goodness. From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 5718.9 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large Mixing Bowl
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 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 (such as RO*TEL®)
  • 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
  • 1 3 pound cooked chicken, torn into shreds or cut into chunks
  • 1 8 ounce package shredded Cheddar cheese
  • 10 6 inch corn tortillas, cut into quarters

Instructions
 

  • Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
  • Heat oil in a large skillet over high heat. Saute onion and bell peppers in the hot oil until warmed through, about 2 minutes. Transfer to a large bowl. Dotdash Meredith Food Studios
  • Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; mix until sauce is well-combined. Dotdash Meredith Food Studios
  • Spread a few tablespoons of sauce in the bottom of a 9x13-inch baking dish. Layer with 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the tortillas. Dotdash Meredith Food Studios
  • Spread the remaining chicken over the tortillas. Spread all but 1/2 cup of the remaining sauce over the chicken, then top with another 1/3 of the Cheddar, and the remaining tortillas. Spread the remaining 1/2 cup over top, and sprinkle with the remaining Cheddar. Dotdash Meredith Food Studios
  • Bake casserole in the preheated oven until bubbling, about 40 minutes. Dotdash Meredith Food Studios
  • Turn on the broiler and broil until the top is golden, 2 to 3 more minutes. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For a deeper flavor profile, lightly toast the ground cumin and chile powders in a dry pan for 30 seconds before adding them to the sauce. This amplifies their aromatic qualities. If time permits, using freshly roasted or poached chicken and hand-shredding it will yield a superior texture compared to pre-cooked or canned options. Always grate your own Cheddar cheese; pre-shredded varieties often contain anti-caking agents that can affect melt and texture. Ensure the casserole rests for at least 10-15 minutes after coming out of the oven to allow the layers to set properly, making for cleaner portions. A blend of sharp Cheddar and Monterey Jack can also provide a creamier, richer cheese layer.