If you grew up in Texas like I did, chances are King Ranch Chicken Casserole was a staple at family dinners and potlucks. This Tex-Mex classic made with simple, pantry ingredients comes together effortlessly in under an hour. Just like my sour cream chicken enchilada casserole, this recipe is easy to throw together and always a crowd-pleaser, perfect for busy weeknights or feeding a hungry crowd.
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I grew up eating this meal and simply call it king ranch casserole. There are many variations of this recipe floating around, but I believe this one is the original king ranch chicken recipe. One bite, and you’ll see why this Southern favorite has been a go-to for generations.
Quick and easy chicken dinners are a breeze with rotisserie chicken, which is why I love using it in this casserole recipe. If you’re looking for more ways to put that store-bought chicken to good use, don't miss my tortilla soup with rotisserie chicken or BBQ chicken flatbread recipe—both are just as simple and delicious!
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What is King Ranch Casserole?
This king ranch chicken casserole recipe is named after King Ranch, the largest ranch in the United States, located in south Texas. Despite the name, this casserole isn’t connected to the ranch, but its large, hearty size makes it perfect for feeding a crowd—ideal for potlucks, family gatherings, or meal prepping.
King Ranch Chicken features a creamy, zesty sauce made with Rotel, cream of mushroom soup, cream of chicken soup, and spices. This flavorful sauce is layered with corn tortillas, tender chunks of chicken, vegetables, and plenty of cheese.
Baked until bubbly and golden, this casserole is the ultimate Southern comfort food. Made with mild ingredients, it’s kid-friendly as is, but you can easily add extra spice if you like a little more heat. Whether you’re serving it for a weeknight dinner or a potluck, this easy king ranch chicken recipe is always a hit!
Ingredients
- Cooked chicken: Use rotisserie chicken or pre-cooked chicken to save time. My mom always makes this recipe with canned chicken. For another easy rotisserie chicken recipe, try my tortilla soup with rotisserie chicken!
- Corn tortillas: Adds authentic Tex-Mex flavor and soft texture while absorbing the sauce. It's an essential ingredient to this layered chicken casserole. You can use flour tortillas in a pinch, but it will change the texture.
- Onion, green bell pepper, and jalapeño: These veggies add layers of flavor with a hint of spice.
- Diced tomatoes with green chiles: I make king ranch chicken casserole with Rotel. A can of Rotel adds tangy, spicy notes and boosts the Tex-Mex flair. For added spice, I use the "hot" version, but you can use "mild" for a more kid-friendly meal.
- Cream of mushroom and cream of chicken soup: This soup mixture creates a rich, creamy base that ties all the ingredients together.
- Spices: I use a mix of chili powder, cumin, cayenne, salt, and pepper. Occasionally, I'll add garlic powder or onion powder as well.
- Cheese: Use your favorite cheese that melts well. I suggest using cheddar cheese, a Mexican blend, colby jack, or Monterey jack.
How to Make King Ranch Chicken Casserole
First: Preheat your oven to 375°F lightly grease a casserole dish. In a large mixing bowl, combine the onions, green bell peppers, canned soups, Rotel, and spices. Stir until fully mixed. In a separate bowl, toss together the shredded cheddar and Monterey Jack cheeses. Set both bowls aside.
Layer 1: Start with a layer of half the cooked chicken, evenly spread across the bottom of the prepared dish.
Layer 2: Cover the chicken with a single layer of corn tortillas.
Layer 3: Pour half of the sauce mixture evenly over the tortillas using a spatula.
Layer 4: Sprinkle half of the cheese mixture on top of the sauce. Repeat these layers one more time.
Finally: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let the casserole rest for 10 minutes before serving.
Serving Suggestions
If you're wondering what to serve with king ranch casserole, I've got you covered! My personal favorite way to eat this chicken casserole is with fresh cilantro, tortilla chips, and guacamole.
Chicken king ranch casserole is rich, creamy, and cheesy, so pairing it with lighter, fresh sides is a good idea. Try serving it with air fryer green beans for a crisp vegetable option, or Spanish cauliflower rice for flavorful twist on traditional rice. For a sweet and smoky side, this blackened corn recipe adds the perfect contrast to the casserole’s creamy texture.
You can also keep it classic with chips and salsa or a simple side salad. These sides not only complement the bold flavors of the casserole but also make it feel like a well-rounded Tex-Mex feast!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
Make ahead: Assemble the casserole up to 24 hours in advance and refrigerate. Allow the casserole to come to room temperate on the counter for 30 minutes before baking. Bake as directed when ready.
To freeze: Assemble the casserole, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before baking.
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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
King Ranch Chicken Casserole
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- 9x13" baking dish
Ingredients
- 4 cups chicken cooked and cut into bite sized pieces
- 12 corn tortillas
- 1 onion chopped
- 1 green bell pepper chopped
- 1 jalapeno pepper diced
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of chicken soup
- 10 ounce can Rotel tomatoes with green chilis
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups cheddar cheese freshly shredded
- 1 cup Monterey Jack cheese freshly shredded
Instructions
- Preheat oven to 375°F and grease a 9x13" baking dish.
- In a large bowl, combine the onions, peppers, cream of mushroom soup, cream of chicken soup, Rotel, and all of the spices. Stir well to combine. In a separate bowl, combine the two cheeses. Set aside.
- Layer 1: Add half of the cooked chicken to the bottom of the greased dish.
- Layer 2: Cover chicken with a single layer of corn tortillas. About 6 tortillas.
- Layer 3: Using a spatula, evenly spread half of the sauce mixture over the tortillas.
- Layer 4: Sprinkle with half of the of cheese.
- Repeat the steps one more time to make a two layer casserole.
- Bake at 375°F, covered with foil, for 30 minutes. Remove foil and bake an additional 15 minutes until lightly browned and bubbly.
- Let the casserole rest 10 minutes before serving. Garnish with cilantro and serve with tortilla chips, if desired.
Notes
- Adjust the spice level. You can make this casserole as mild or as spicy as you would like depending on the spice level of Rotel you use (I like to use hot Rotel) and the amount of chili powder and cayenne you add to the sauce mixture. Use more or less depending on your taste preference.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the oven or microwave until warmed through.
- Make Ahead: This is a great casserole to make ahead. Assemble the casserole up to 24 hours in advance, refrigerate, and let it sit at room temperature for 30 minutes before baking as directed.
- Freeze the assembled casserole tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge and bring to room temperature before baking.
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