Why You’ll Love King Ranch Chicken Casserole Recipe

I like this recipe because it’s simple, reliable, and perfect for feeding a crowd. I can prep most of it ahead of time, and it bakes up beautifully with layers of chicken, tortillas, and creamy sauce. I also appreciate how flexible it is, since I can adjust the spice level or cheese depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon olive oil
1 medium onion (diced)
1 medium red bell pepper (diced)
10.75 ounce condensed cream of mushroom soup (1 can)
10.75 ounce condensed cream of chicken soup (1 can)
14.5 ounce diced tomatoes (1 can)
⅔ cup chicken broth (low sodium)
4 ounce green chilies (1 can)
1 tablespoon chili powder
1 teaspoon garlic powder
3 cups chicken (cooked, shredded)
3 cups cheddar cheese (shredded)
10 medium tortillas (corn or flour, 4 of them cut into halves)
1 tablespoon chives (chopped, for garnish)

Directions

I start by preheating the oven to 375°F so it’s ready when the casserole is assembled. I heat the olive oil in a skillet over medium-high heat, then add the diced onion and red bell pepper. I cook them for a few minutes until the onion softens and turns translucent.

I transfer the cooked onion and pepper to a large bowl, then add both condensed soups, diced tomatoes, chicken broth, green chilies, chili powder, and garlic powder. I stir everything together until the sauce is smooth and well combined.

To assemble the casserole, I spread about 1/2 cup of the sauce on the bottom of a 9×13-inch baking dish. I layer on half of the shredded chicken, pour 2 cups of sauce over it, sprinkle with 1 cup of cheese, and add half of the tortillas.

I repeat the layers with the remaining chicken, another 2 cups of sauce, 1 cup of cheese, and the rest of the tortillas. I finish by spreading the remaining sauce on top and sprinkling with the final layer of cheese.

I bake the casserole for 30 to 35 minutes, until it’s bubbly and the cheese is lightly browned. Once it’s out of the oven, I garnish it with chopped chives and serve it hot.

Servings and Timing

I usually get 8 generous servings from this casserole. It takes about 20 minutes to prep, 40 minutes to bake, and roughly 1 hour total from start to finish.

Variations

I sometimes swap the cheddar cheese for a Mexican-style blend when I want extra flavor. If I’m craving more heat, I add a pinch of cayenne or use hot green chilies. I also like using corn tortillas for a more traditional texture, but flour tortillas work just as well.

Storage/Reheating

I store leftovers covered tightly in the casserole dish or in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, I usually use the microwave for individual portions. If I’m reheating a larger amount, I cover the dish with foil and warm it in a 350°F oven until heated through.

FAQs

Can I make this casserole ahead of time?

I often assemble it a few hours in advance, keep it covered in the fridge, and bake it when I’m ready.

What kind of chicken works best?

I like using cooked, shredded chicken breast, but rotisserie chicken works perfectly too.

Can I freeze this casserole?

I freeze it before baking, tightly wrapped, and then thaw it overnight before baking as directed.

Do corn or flour tortillas work better?

I enjoy corn tortillas for a classic texture, but flour tortillas are softer and just as tasty.

Can I use low-fat soups?

I’ve used low-fat condensed soups, and the casserole still turns out creamy.

How do I keep the casserole from drying out?

I make sure there’s enough sauce in each layer and cover it loosely if it browns too quickly.

Can I add vegetables?

I sometimes add corn or black beans to the sauce for extra texture.

Is this recipe spicy?

I find it mildly spiced, but I can easily increase the heat with extra chili powder or hot chilies.

What cheese melts best?

I prefer cheddar because it melts well and adds sharp flavor, but Monterey Jack also works.

Can I make this gluten-free?

I use gluten-free condensed soups and corn tortillas when I need a gluten-free version.

Conclusion

I keep coming back to this King Ranch Chicken Casserole because it’s comforting, dependable, and always a hit at the table. I love how easy it is to throw together with pantry ingredients, and the creamy, cheesy layers make it a recipe I’m happy to make again and again.