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King Ranch Chicken Casserole baked in a green dish, with melted cheese on top and visible peppers and tomatoes

King Ranch Chicken Casserole

This King Ranch Chicken Casserole isn’t just dinner—it’s comfort in a dish, crafted for days when someone needs a warm, filling meal that tastes like home.
What makes this version stand out is its commitment to fresh ingredients and a made-from-scratch sauce that puts the canned versions to shame.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: Southern, Tex-Mex
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 cups cooked, shredded chicken (rotisserie works well)
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can diced tomatoes with green chiles (e.g., Ro*Tel), undrained
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • Salt and black pepper to taste
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 12 corn tortillas, torn into quarters
  • Fresh cilantro or chopped green onions for garnish (optional)

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Aluminum foil
  • Wooden spoon or spatula

Method
 

  1. Preheat & Prep
    Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
    Tear corn tortillas into quarters and set aside.
    Corn tortillas are being layered in a red baking dish on the stove next to a cutting board with chopped cooked chicken
  2. Cook the Veggies
    Heat olive oil in a skillet over medium heat.
    Sauté chopped onion and bell peppers for about 5 minutes until soft.
    Add minced garlic and cook for 30 seconds more.
  3. Mix the Filling
    In a large bowl, combine the cooked vegetables with shredded chicken, both soups, diced tomatoes with green chiles, chili powder, cumin, salt, and pepper.
  4. Layer the Casserole
    Spread a thin layer of the chicken mixture in the baking dish.
    Add a layer of tortilla pieces, then more chicken mixture and cheese.
    Repeat layers, finishing with cheese on top.
    A spoonful of chicken and vegetable filling is being spread over a layer of torn corn tortillas in a green baking dish
  5. Bake & Serve
    Cover with foil and bake for 30 minutes. Uncover and bake for another 10–15 minutes until bubbly and golden.
    Let it rest for 10 minutes before serving. Garnish if desired.
    A serving of baked King Ranch Chicken Casserole is being scooped from a blue dish onto a white plate

Video

Notes

Cooking Tips

  • Layer wisely: Keep the sauce-to-filling ratio even to prevent soggy bottoms.
  • Cheese in layers: Add cheese between layers, not just on top, for gooey goodness throughout.
  • Want crunch? Add crushed tortilla chips just before serving.
  • Add-ins: Sweet corn, black beans, or roasted poblanos offer great texture and flavor variations.
  • Prep ahead: Assemble and refrigerate up to 24 hours before baking.