📝 About This Recipe
A legendary Texas potluck staple, this King Ranch Chicken Casserole is the epitome of Southern comfort. Named after the historic King Ranch in South Texas, this dish features layers of corn tortillas, tender shredded chicken, and a creamy, zesty sauce spiked with Ro-Tel tomatoes and green chilies. It’s a rich, cheesy, and deeply satisfying meal that perfectly balances the smokiness of cumin with the bright acidity of lime and cilantro.
🥗 Ingredients
The Chicken & Base
- 4 cups Cooked Chicken (shredded, preferably from a rotisserie chicken)
- 1 Yellow Onion (medium, finely diced)
- 1 Bell Pepper (green or red, diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Butter (unsalted)
The Creamy Sauce
- 10.5 ounces Condensed Cream of Chicken Soup (one standard can)
- 10.5 ounces Condensed Cream of Mushroom Soup (one standard can)
- 10 ounces Ro-Tel Diced Tomatoes & Green Chilies (undrained)
- 1/2 cup Sour Cream (full fat for best texture)
- 1 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
Assembly & Garnish
- 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
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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 butter. Add the diced onion and bell pepper, sautéing for 5-7 minutes until the vegetables are softened and the onion is translucent.
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3
Add the minced garlic to the skillet and cook for just 60 seconds until fragrant, being careful not to burn it.
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4
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, undrained Ro-Tel tomatoes, sour cream, chili powder, and cumin. Whisk until smooth and well incorporated.
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5
Stir the sautéed onion and pepper mixture into the creamy sauce bowl. Add the shredded chicken and toss until every piece of chicken is well coated.
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6
Spread a very thin layer of the sauce (about 1/2 cup) onto the bottom of the prepared baking dish to prevent the tortillas from sticking.
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7
Place half of the tortilla strips in an even layer over the bottom of the dish, overlapping them slightly to create a solid base.
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8
Top the tortillas with half of the chicken and sauce mixture, spreading it out to the edges with a spatula.
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9
Sprinkle half of the Cheddar and Monterey Jack cheese over the chicken layer.
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10
Repeat the layers: add the remaining tortilla strips, followed by the remaining chicken mixture, and finally the rest of the cheese.
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11
Bake in the center rack of the oven for 30-35 minutes, or until the sauce is bubbling vigorously around the edges and the cheese is melted and starting to turn golden brown.
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12
Remove from the oven and let the casserole rest for 10 minutes. This is crucial as it allows the layers to set, making it easier to slice and serve.
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13
Garnish with fresh cilantro and pickled jalapeños before serving warm.
💡 Chef's Tips
Always use freshly shredded cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For a smokier flavor, use a 'Fire Roasted' version of Ro-Tel or add a teaspoon of smoked paprika to the sauce. If you prefer a crunchier top, you can substitute the top layer of tortillas with crushed tortilla chips. Don't drain the Ro-Tel; the liquid contains all the spice and acidity needed to thin the heavy cream soups. This dish freezes beautifully! Assemble it completely (but don't bake), wrap tightly in foil, and freeze for up to 3 months.
🍽️ Serving Suggestions
Serve with a side of Mexican-style street corn (Elote) for a complete Tex-Mex feast. A crisp, cold wedge salad with ranch dressing provides a refreshing contrast to the rich, warm casserole. Pair with a cold Mexican lager or a tart Margarita to cut through the creaminess of the dish. Offer extra sour cream, lime wedges, and hot sauce on the side for guests to customize their heat levels. A simple side of black beans seasoned with garlic and lime makes for a hearty accompaniment.