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King Ranch Chicken Casserole Recipe
Ben Carraoli

King Ranch Chicken Casserole Recipe

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.