📝 About This Recipe
A true icon of Texas potlucks, King Ranch Casserole is the ultimate Southwestern comfort food, named after the legendary 825,000-acre ranch in South Texas. This decadent dish features layers of tender chicken, corn tortillas, and a zesty, creamy sauce spiked with tomatoes and green chiles. It’s a soulful blend of Tex-Mex flavors and mid-century American casserole charm that delivers a smoky, cheesy, and deeply satisfying bite every time.
🥗 Ingredients
The Protein and Base
- 4 cups Cooked Chicken Breast (shredded or cubed; rotisserie chicken works perfectly)
- 12-15 pieces Corn Tortillas (cut into 1-inch strips or quarters)
The Signature Sauce
- 10.5 ounces Condensed Cream of Mushroom Soup (one standard can)
- 10.5 ounces Condensed Cream of Chicken Soup (one standard can)
- 10 ounces Ro-Tel Diced Tomatoes and Green Chiles (one can, undrained)
- 1/2 cup Chicken Broth (low sodium)
- 1/2 cup Sour Cream (full fat for best texture)
- 1 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
Aromatics and Cheese
- 1 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 2 tablespoons Butter (unsalted)
- 2 cups Cheddar Cheese (sharp, freshly shredded)
- 1 cup Monterey Jack Cheese (freshly shredded)
Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
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2
In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced onion and green bell pepper.
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3
Sauté the vegetables for 5-7 minutes until they are softened and the onions are translucent. Remove from heat.
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4
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, undrained Ro-Tel tomatoes, chicken broth, sour cream, chili powder, and cumin until smooth.
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5
Stir the sautéed onions and peppers into the soup mixture until well combined.
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6
Spread a thin layer (about 1/2 cup) of the sauce mixture onto the bottom of the prepared baking dish to prevent sticking.
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7
Arrange half of the corn tortilla strips over the sauce, overlapping them slightly to create a solid base.
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8
Layer half of the shredded chicken over the tortillas, then pour half of the remaining sauce evenly over the chicken.
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9
Sprinkle half of the Cheddar and Monterey Jack cheese blend over the sauce layer.
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10
Repeat the layers: remaining tortillas, remaining chicken, remaining sauce, and finally, the remaining cheese.
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11
Bake uncovered for 30-35 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden brown.
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12
Remove from the oven and let the casserole rest for 10 minutes. This is crucial for the layers to set so it can be sliced easily.
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13
Garnish with fresh cilantro and sliced green onions just before serving.
💡 Chef's Tips
Use freshly grated cheese rather than pre-shredded bags; the starch in bagged cheese prevents it from melting into that perfect, gooey consistency. If you prefer a crunchier texture, lightly fry the tortilla strips in a little oil before layering them. For a spicier kick, use 'Hot' Ro-Tel or add a chopped jalapeño to the onion and pepper sauté. This dish freezes beautifully; assemble it fully but do not bake, then wrap tightly in foil for up to 3 months. Always let the casserole rest for at least 10 minutes after baking to ensure the sauce thickens and doesn't run when served.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Elote) for a sweet and salty contrast. A crisp green salad with a lime-vinaigrette helps cut through the richness of the casserole. Pair with a cold Mexican lager or a classic lime margarita on the rocks. Offer extra toppings on the side like pickled jalapeños, sliced avocado, or a dollop of cold sour cream. Warm flour tortillas can be served on the side for scooping up every last bit of the sauce.