If you’re craving a warm, comforting dinner with bold Tex-Mex flavor, this Easy King Ranch Chicken Casserole recipe delivers everything you love in one cozy baking dish. Creamy, cheesy, and packed with tender chicken, this family favorite is perfect for busy weeknights, potlucks, or make-ahead meals.
Why You’ll Love This King Ranch Chicken Casserole
This casserole has stood the test of time for a reason. It’s rich without being complicated, hearty without being heavy, and incredibly satisfying.
- Uses simple, pantry-friendly ingredients
- Easy layering method — no fancy steps
- Mildly spiced and family-friendly
- Great for leftovers and meal prep
- Perfect for feeding a crowd
Whether you’re new to Tex-Mex cooking or grew up eating casseroles like this, King Ranch Chicken is pure comfort food.
Ingredients You’ll Need
Here’s everything you need to make this classic casserole:
- 3 cups shredded cooked chicken
- 12 corn tortillas, torn into pieces
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) Rotel tomatoes with green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, green onions, cilantro
How to Make King Ranch Chicken Casserole (Step-by-Step)
Step 1: Sauté the Vegetables
Heat a skillet over medium heat and sauté the diced onion, garlic, and bell pepper until softened and fragrant. Stir in the chili powder and cumin, allowing the spices to bloom and deepen in flavor.
Step 2: Mix the Filling
In a large bowl, combine the sautéed vegetables with the shredded chicken, cream of chicken soup, cream of mushroom soup, and Rotel tomatoes. Stir until everything is evenly coated and creamy.
Step 3: Layer the Casserole
Lightly grease a 9×13-inch baking dish. Add a layer of torn corn tortillas, followed by a generous layer of the chicken mixture. Repeat the layers two more times.
Step 4: Add Cheese and Bake
Top the final layer with shredded cheddar cheese. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted, golden, and bubbly.
Step 5: Rest and Serve
Let the casserole cool for about 10 minutes before serving. Garnish with sour cream, green onions, or fresh cilantro if desired.
Tips & Variations
- Milder flavor: Use plain diced tomatoes instead of Rotel
- Extra creamy: Add ½ cup sour cream to the filling
- Cheese swap: Colby-Jack or Mexican blend works well
- Make ahead: Assemble up to 24 hours in advance and refrigerate
- Freezer-friendly: Freeze unbaked for up to 2 months
Easy King Ranch Chicken Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
King Ranch Chicken Casserole is a creamy, cheesy, and flavor-packed Tex-Mex comfort dish made with layers of shredded chicken, spicy tomatoes, tortillas, and melty cheddar cheese. Perfect for weeknight dinners or potlucks, this satisfying casserole delivers bold flavor in every bite.
Ingredients
3 cups shredded cooked chicken
12 corn tortillas, torn into pieces
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) Rotel tomatoes with green chilies
1 small onion, diced
2 cloves garlic, minced
1 bell pepper (green or red), chopped
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups shredded cheddar cheese
Sour cream, for serving (optional)
Green onions or cilantro, for garnish (optional)
Instructions
1. In a skillet over medium heat, sauté the diced onion, garlic, and bell pepper until softened. Stir in chili powder and cumin to release flavor.
2. In a large bowl, mix the sautéed vegetables with shredded chicken, cream of chicken soup, cream of mushroom soup, and Rotel tomatoes. Stir until well combined.
3. Lightly grease a 9×13 inch baking dish. Layer torn corn tortillas on the bottom, followed by a layer of the chicken mixture. Repeat layers twice more.
4. Top the final layer with shredded cheddar cheese.
5. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
6. Let cool for 10 minutes before serving. Garnish with sour cream, green onions, or cilantro if desired.
Notes
Make it milder: Use mild Rotel or swap in plain diced tomatoes.
Extra creamy: Stir in 1/2 cup sour cream with the soups.
Cheese options: Colby Jack or Mexican blend works great.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
Storage: Refrigerate leftovers up to 4 days; reheat until hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 780 mg
- Fat: 24 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 28 g
Serving Ideas & Storage
Serve King Ranch Chicken Casserole with a crisp green salad, steamed veggies, or simple rice for a complete meal. Leftovers store well in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 28g |
| Carbs | 26g |
| Fat | 24g |
| Fiber | 3g |
| Sodium | ~780mg |
Final Thoughts
This Easy King Ranch Chicken Casserole is the kind of recipe you’ll come back to again and again. It’s comforting, reliable, and always a crowd-pleaser — perfect for when you want a no-fuss dinner that still feels special.