📝 About This Recipe
A true icon of Texas comfort food, this King Ranch Chicken Casserole is a decadent, layered masterpiece that tastes like a warm hug from the Lone Star State. Named after the legendary King Ranch, this dish features tender shredded chicken, zesty tomatoes, and earthy corn tortillas smothered in a velvety, cheese-laden sauce. It’s the perfect marriage of Tex-Mex flair and soulful casserole convenience, making it a guaranteed crowd-pleaser for busy weeknights or potluck gatherings.
🥗 Ingredients
The Protein and Aromatics
- 4 cups Cooked Chicken (shredded, rotisserie chicken works perfectly)
- 1 Yellow Onion (medium-sized, finely diced)
- 1 Green Bell Pepper (seeded and diced)
- 2 tablespoons Unsalted Butter (for sautéing)
The Signature Sauce
- 10.5 ounces Cream of Mushroom Soup (one standard can)
- 10.5 ounces Cream of Chicken Soup (one standard can)
- 10 ounces Ro-Tel Diced Tomatoes and Green Chilies (one can, undrained)
- 1/2 cup Chicken Broth (low sodium)
- 1 tablespoon Chili Powder (mild or medium)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Garlic Powder
Layers and Toppings
- 12-15 pieces Corn Tortillas (cut into 1-inch strips or quarters)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Monterey Jack Cheese (freshly shredded)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 2 tablespoons Pickled Jalapeños (optional, for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
-
2
In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced onion and green bell pepper, sautéing for 5-7 minutes until the vegetables are softened and the onion is translucent.
-
3
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, the entire can of Ro-Tel (with juices), chicken broth, chili powder, cumin, and garlic powder until smooth.
-
4
Stir the sautéed onions and peppers into the soup mixture. Fold in the shredded chicken until every piece is well-coated in the savory sauce.
-
5
Begin the layering process by spreading about 1/2 cup of the sauce mixture onto the bottom of the prepared baking dish to prevent sticking.
-
6
Create a layer using half of the corn tortilla strips, overlapping them slightly to cover the bottom of the dish completely.
-
7
Spread half of the chicken and sauce mixture evenly over the tortillas.
-
8
Sprinkle half of the Cheddar and Monterey Jack cheese blend over the chicken layer.
-
9
Repeat the layers: add the remaining tortilla strips, followed by the remaining chicken mixture, and finally the remaining cheese.
-
10
Place the dish in the center rack of the oven and bake for 30-35 minutes. The cheese should be bubbly and starting to turn golden brown around the edges.
-
11
Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the layers to set so you get clean slices.
-
12
Garnish with fresh cilantro and pickled jalapeños if desired, and serve warm.
💡 Chef's Tips
Always shred your own cheese from a block for the best melt; pre-shredded cheese is coated in potato starch which can make the sauce grainy. If you prefer a crunchier texture, you can substitute the corn tortillas with lightly crushed sturdy tortilla chips. Don't drain the Ro-Tel; the liquid contains all the spicy, vinegary flavor that cuts through the richness of the cream soups. This dish is a great make-ahead meal; assemble it the night before, cover with foil, and refrigerate, then add 10 minutes to the baking time. For a smoky twist, use a rotisserie chicken that has been smoked or add a teaspoon of smoked paprika to the sauce.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Elote) for a sweet and savory contrast. A crisp green salad with a lime-vinaigrette helps balance the richness of the cheese and cream. Top each serving with a dollop of sour cream and a few slices of fresh avocado. Pair with a cold Mexican lager or a classic lime margarita on the rocks. Warm flour tortillas on the side are great for scooping up any extra sauce.