Do Share Recipe

King Ranch Chicken Casserole Recipe | Creamy, Cheesy Tex-Mex

After making this King Ranch Chicken Casserole myself, I fell in love with how simple ingredients turn into a rich, comforting dish that everyone asks to have again. I spooned a hot portion directly from the oven, knowing I’d nailed a keeper.

As you try this, you can also explore our guide “Cheesy Garlic Breadsticks with Marinara Recipe” for a delicious side twist.

Ingredients

Here’s what you’ll need to build this Tex-Mex layered delight (yields about 8 servings):

1 tablespoon vegetable oil — helps sauté vegetables without sticking
1 medium white onion, diced — for savory sweetness
1 medium red bell pepper, diced — adds color and mild pepper flavor
1 medium green bell pepper, diced — balances sweetness with slight bite
1 (10.5 oz) can condensed cream of mushroom soup — brings earthiness and creaminess
1 (10.5 oz) can condensed cream of chicken soup — adds body and chicken flavor
1 (10 oz) can diced tomatoes with green chiles (e.g. Ro*Tel) — gives signature Tex-Mex flavor
1 cup chicken broth — to thin and bind the sauce
2 tablespoons sour cream — gives tangy richness
2 teaspoons ground cumin — gives warm, earthy depth
1 teaspoon ancho chile powder — for mild smoky heat
½ teaspoon dried oregano — for herbal lift
¼ teaspoon chipotle chile powder — for a smoky kick
3 pounds cooked chicken, shredded or cubed — the hearty protein base
8 ounces shredded Cheddar cheese — melty, tangy topping
10 (6-inch) corn tortillas, cut into quarters — layers and texture

Note: serves about 8 generous portions.

Pro tip: Always grate the cheese fresh, never use pre-shredded — it melts smoother. Also avoid frozen bell peppers; fresh gives better crunch and flavor.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes

How to Make King Ranch Chicken Casserole?

Preheat & Prepare

First, I preheat my oven to 350 °F (175 °C). Meanwhile, I lightly grease a 9×13-inch baking dish so nothing sticks when it’s bubbling. This sets the stage for the layered goodness ahead.

Sauté the Vegetables

In a large skillet over medium heat, I warm the vegetable oil and sauté diced onion, red bell pepper, and green bell pepper until soft and fragrant (about 2–3 minutes). This deepens flavor and softens the veggies for the sauce mixture.

Make the Creamy Sauce

To the skillet-sauteed veggies, I add both cans of condensed soups, diced tomatoes with chiles, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder. I stir until everything is smoothly combined and creamy.

Fold in the Chicken

I remove the skillet from heat and stir in the shredded or cubed cooked chicken, coating it thoroughly in the spiced sauce. This ensures every bite will be flavorful.

Layer the Casserole

On the bottom of the greased baking dish, I spread a few spoonfuls of the sauce, then add half the chicken, half the sauce, one third of the cheese, and half the tortilla quarters in layers. Next, I repeat: remaining chicken, remaining sauce (reserving about ½ cup), tortillas, cheese. Finally, I drizzle the reserved sauce on top and scatter the rest of the cheese over it.

Bake & Finish with Broil

I bake the assembled casserole for about 40 minutes or until it’s bubbling nicely. Then I switch to broil mode for 2–3 minutes until the top turns golden and the cheese gets a light crisp. After removing it, I let it rest for a few minutes before serving.

Additional Tips for Making this Recipe Better

From my experience making this over and over:

Use homemade rotisserie or boiled chicken over canned — I find it gives more flavor.
Drain excess liquid — sometimes the canned tomatoes or broth make the casserole too runny, so I reduce broth a little.
Double the cheese — I often increase the cheese for extra gooeyness.
Let it rest before cutting — it sets better and slices cleanly once slightly cooled.
Add a jalapeño or extra chipotle — if I want more heat, I boost the spice.

Variations

Looking to mix it up or adapt for dietary needs? Here are some options (you can also explore dinner recipes this way):

Dairy-free version: use dairy-free sour cream and vegan cheese alternatives.
Spicier twist: add diced jalapeños or use Pepper Jack cheese instead of Cheddar.
Lower-carb: use low-carb tortillas or omit some tortillas, layering extra chicken and sauce.
Crunchy topping: sprinkle crushed tortilla chips or toasted corn chips over the top before baking to add texture.

Equipment You Need

Large skillet — for sautéing vegetables and combining sauce
9×13-inch baking dish — for layering the casserole
Mixing bowl — to help combine ingredients before layering
Cheese grater — for freshly shredded cheese
Oven (with broil option) — for baking and browning the top

How to Serve King Ranch Chicken Casserole?

Here are some serving suggestions to make it shine (plus a nod to Cucumber and Avocado Sushi Rolls Recipe for side ideas):

Serve on a platter garnished with fresh cilantro, sliced green onions, or a dollop of sour cream
Pair with simple sides like Spanish rice, a crisp green salad, or avocado slices
For presentation, cut into even squares and serve with lime wedges
Offer warm corn tortillas or tortilla chips on the side for scooping

Calories Count

Here’s a rough nutritional breakdown per serving (assuming 8 servings):

Calories: ~ 479 kcal
Fat: ~ 28 g
Carbohydrates: ~ 25 g
Protein: ~ 32 g
Sodium: ~ 890 mg
Dietary Fiber: ~ 3 g

How to Store the Casserole

Refrigerating: Cover tightly and refrigerate for up to 3–4 days.
Freezing: Wrap the entire unbaked or baked casserole tightly (foil + plastic wrap) and freeze for up to 3 months.
Reheating: Thaw in the fridge overnight if frozen; reheat in the oven at 325 °F until warmed through, or microwave individual servings.

Why You’ll Love This Recipe

Here are a few reasons I keep making it:

It’s incredibly easy to prepare — minimal effort for maximum flavor.
It’s versatile — you can adjust spice, cheese, or ingredients as desired.
It’s crowd-pleasing — always disappears fast at potlucks or family dinners.
It uses pantry staples, so you can whip it up anytime.
It’s great for leftovers, and tastes even better the next day.

A Few More Thoughts for You

I want to leave you with extra encouragement: this King Ranch Chicken Casserole is forgiving. If you’re missing a spice, adjust as you like. I sometimes sneak in extra vegetables or skip the chipotle if kids can’t handle heat.

The layering technique ensures every bite has sauce, chicken, and tortilla. I find making it a day ahead gives the flavors time to meld. Serve it hot, garnish it beautifully, and watch it vanish from the table. Trust me — this becomes one of your go-to dinner recipes for weeknights or special occasions.

Ben Carraoli