Irresistible King Ranch Chicken Recipe: Cheesy Tex-Mex Magic

Nestled in the heart of texas, king ranch chicken combines comfort and zest in a single, mouthwatering casserole.

Layers of tender chicken, crisp tortillas, and melted cheese create a symphony of flavors that dance across your plate.

Ranch-style cooking embraces bold southwestern influences, bringing warmth to every bite.

Creamy sauce weaves through each ingredient, binding them into a harmonious culinary experience.

Weeknight dinners transform into memorable moments with this classic tex-mex dish.

Home cooks appreciate how simple ingredients can become something spectacular.

Why King Ranch Chicken Is a Comfort Food Staple

• Customize with Ease: Flexible recipe allows quick swaps like using different proteins or adding extra vegetables to match your taste preferences.
• Master Simple Cooking Techniques: Beginner-friendly dish that teaches basic layering and sauteing skills without requiring advanced culinary knowledge.
• Crowd-Pleasing Meal: Tex-Mex inspired creation that appeals to both kids and adults, making it ideal for potlucks, family dinners, and casual gatherings.

Ingredients for King Ranch Chicken

• Tortillas: Soft corn or flour tortillas form the base layer of this hearty casserole.
• Chicken: Shredded or diced cooked chicken provides the primary protein for the dish.
• Cheese: Shredded cheese creates a melty, rich topping and binding element for the casserole.

• Cream of Chicken Soup, Cream of Mushroom Soup: These creamy soups create a smooth, flavorful sauce that holds the casserole together.
• Rotel: Diced tomatoes with green chilies add a zesty and slightly spicy flavor to the dish.

• Onions, Bell Pepper: These sauteed vegetables provide a sweet and savory base of flavor for the casserole.
• Cilantro: Fresh herb that offers a bright, fresh garnish to the finished dish.

• Olive Oil: Used to saute the vegetables and prevent sticking.

How to Cook King Ranch Chicken

Step 1: Warm Up the Oven

Preheat the oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Sauté the Veggies

Heat olive oil in a large skillet over medium heat.

Cook the chopped onions and bell peppers until they become soft and slightly translucent, stirring occasionally for about 5 minutes.

Step 3: Mix the Creamy Base

• Cream of chicken soup
• Cream of mushroom soup
• Rotel tomatoes with green chilies

Whisk the ingredients until they form a smooth, well-combined sauce.

Step 4: Create the First Layer

Spread a third of the torn tortilla pieces across the bottom of the prepared baking dish.

Sprinkle a generous layer of shredded cheese over the tortillas.

Add half of the cooked chicken and half of the sautéed vegetable mixture.

Pour half of the creamy soup mixture evenly over the top.

Step 5: Build the Second Layer

Repeat the layering process with another third of tortilla pieces, more cheese, remaining chicken, and remaining sautéed vegetables.

Pour the remaining soup mixture over the top.

Step 6: Add the Final Touches

Top the casserole with the last third of tortilla pieces.

Sprinkle the remaining cheese over the entire dish.

Step 7: Bake to Perfection

Place the casserole in the preheated oven and bake uncovered for 30-35 minutes.

The dish is ready when it’s bubbling hot and the cheese turns golden brown.

Step 8: Garnish and Serve

Remove from the oven and let it cool for a few minutes.

If desired, sprinkle fresh chopped cilantro on top for an extra burst of flavor.

Serve hot and enjoy!

Pro Tips for King Ranch Chicken

• Dice onions and bell peppers uniformly to ensure even cooking and consistent flavor distribution in every bite.
• Layer cheese strategically between ingredients to create melty pockets of deliciousness throughout the casserole.
• Break tortillas into similar-sized pieces to maintain a consistent texture and prevent soggy or overly crispy sections.
• Swap traditional tortillas with corn tortillas or gluten-free tortilla alternatives for those with dietary restrictions.
• Adjust the heat by choosing mild or hot Rotel tomatoes, allowing you to customize the dish's spiciness according to preference.

Variations on King Ranch Chicken

• Gluten-Free Comfort: Replace flour tortillas with corn tortillas and use gluten-free cream soups to create a celiac-friendly version.
• Low-Carb Transformation: Swap tortillas with thin-sliced zucchini or cauliflower layers, reducing carbohydrate content while maintaining rich flavor profile.
• Vegetarian Option: Substitute chicken with black beans, roasted vegetables like portobello mushrooms, and plant-based cream soups for a meatless alternative.
• Spicy Southwest Remix: Add diced jalapeños, use pepper jack cheese, and incorporate chipotle peppers in adobo sauce for an extra kick of heat and smoky flavor.

Serving Suggestions for King Ranch Chicken

• Fiesta Flair Plating: Serve this hearty casserole on a colorful ceramic plate with a vibrant garnish of fresh cilantro and sliced green onions for a pop of color and freshness.
• Tex-Mex Sidekick Selection: Pair the dish with Mexican-style rice, black beans, or a crisp green salad with avocado slices to balance the rich, cheesy flavors of the casserole.
• Cool Down Companion: Add a dollop of sour cream or a quick homemade salsa on the side to cut through the richness and provide a tangy contrast to the warm, comforting casserole.
• Southwest Beverage Boost: Complement the meal with an ice-cold Mexican beer, a zesty margarita, or a refreshing agua fresca to enhance the Tex-Mex dining experience.

How to Store King Ranch Chicken

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator. Seal tightly to prevent moisture loss and maintain flavor.
• Transfer cooled casserole to freezer-safe containers or heavy-duty freezer bags. Wrap securely to prevent freezer burn. Stays good for up to 3 months. Label with date for easy tracking.
• Preheat oven to 350°F. Cover dish with foil to prevent drying. Warm for 15-20 minutes until internal temperature reaches 165°F. Remove foil last 5 minutes for crispy top.

FAQs

• What are the origins of King Ranch Chicken Casserole?

The dish originated in Texas, named after the famous King Ranch, though not directly created by the ranch itself. It’s a beloved Tex-Mex style casserole that became popular in the mid-20th century as a convenient and hearty family meal.

• Is this recipe considered spicy?

The recipe has a mild to moderate heat level due to the Rotel tomatoes, which typically contain green chiles. If you prefer less spice, you can use mild Rotel or substitute with plain diced tomatoes.

• Can I make this dish ahead of time?

Yes, you can assemble the casserole earlier in the day and refrigerate it before baking. Just add an extra 10-15 minutes to the baking time if you’re cooking it directly from the refrigerator.

King Ranch Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 35 reviews

• Total Time: 55 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Hearty King Ranch Chicken casserole brings Texan comfort straight to dinner tables with layers of tortillas, chicken, and zesty sauce. Creamy, cheesy, and packed with bold flavors, this classic southwestern dish promises to satisfy hungry families with its irresistible southwestern charm.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 3 cups shredded, cooked boneless, skinless chicken breast
• 12 soft taco-size corn tortillas (quartered)

Cheese and Dairy:

• 4 cups freshly shredded Colby and Monterey Jack cheese (divided)
• 10.5 ounces (296 grams) cream of chicken soup (undiluted)
• 10.5 ounces (296 grams) cream of mushroom soup (undiluted)

Vegetables and Seasonings:

• 1 cup chopped sweet yellow onion
• 1 chopped bell pepper (any color)
• 3 teaspoons (15 milliliters) olive oil, extra virgin
• 2 tablespoons (30 milliliters) chopped cilantro (optional)
• 10 ounces (283 grams) mild Rotel (undrained)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare the base for this hearty casserole.
2. Sauté diced onions and bell peppers in olive oil over medium heat until they become translucent and tender, releasing their aromatic flavors, approximately 5 minutes.
3. Create a creamy sauce by whisking together cream of chicken soup, cream of mushroom soup, and Rotel tomatoes in a mixing bowl until smooth and well-combined.
4. Construct the first layer of the casserole by spreading one-third of the tortilla pieces across the bottom of the prepared dish, ensuring even coverage.
5. Distribute 1½ cups of shredded cheese over the tortillas, followed by a generous layer of cooked chicken and half of the sautéed vegetable mixture.
6. Drizzle half of the prepared soup mixture evenly across the first layer, allowing the flavors to meld together.
7. Repeat the layering process with another set of tortillas, chicken, vegetables, and remaining soup mixture, creating a rich and complex flavor profile.
8. Complete the casserole with a final layer of tortilla pieces and top with the remaining 2½ cups of cheese, ensuring complete coverage.
9. Bake uncovered in the preheated oven for 30-35 minutes until the cheese turns golden brown and the casserole becomes bubbly and heated through.
10. Optional: Garnish with fresh chopped cilantro to add a bright, fresh note to the finished dish before serving.

Notes

• Check tortilla quality by using fresh, soft corn or flour tortillas for optimal texture and preventing sogginess.
• Customize protein options by substituting chicken with shredded turkey, rotisserie chicken, or plant-based alternatives for vegetarian versions.
• Control sodium levels by selecting low-sodium cream soups and reducing added salt, making the dish more heart-friendly.
• Enhance flavor complexity by roasting bell peppers and onions before sautéing, which deepens the overall taste profile of the casserole.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 8
• Calories: 418 kcal
• Sugar: 3 g
• Sodium: 780 mg
• Fat: 23 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 75 mg