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King Ranch Chicken Casserole

A Tex-Mex Delight: King Ranch Chicken Casserole

King Ranch Chicken Casserole

Calling all casserole lovers! Dive into the rich and flavorful world of Tex-Mex cuisine with this King Ranch Chicken Casserole. Layers of tender shredded chicken, colorful peppers, creamy sauce, and crispy tortilla strips come together to create a hearty and satisfying dish that's perfect for weeknight dinners or potlucks.


  • The Savory Base:
    • 1 tablespoon vegetable oil - Heats the pan and helps saute the vegetables.
  • The Vibrant Trinity:
    • 1 white onion, diced - Adds a sharp and slightly sweet flavor to the casserole.
    • 1 red bell pepper, diced - Provides a vibrant red color and a touch of sweetness.
    • 1 green bell pepper, diced - Complements the red pepper with a fresh green color and a slightly grassy flavor.
  • The Creamy Dream Team:
    • 1 (10.75 ounces) can condensed cream of mushroom soup - Creates a base for the creamy sauce, adding a rich mushroom flavor.
    • 1 (10.75 ounces) can condensed cream of chicken soup - Another layer of creamy goodness, infused with chicken flavor.
  • The Spicy Touch (Optional):
    • 1 (10 ounces) can diced tomatoes with green chile peppers (such as RO*TEL®) - Adds a touch of heat and a vibrant red color. You can adjust the amount depending on your spice preference.
  • The Binding and Flavorful Broth:
    • 1 cup chicken broth - Thins the condensed soups and adds a savory chicken flavor to the sauce.
  • The Finishing Touches:
    • 2 tablespoons sour cream - Adds a touch of tanginess and creaminess to the sauce.
    • 2 teaspoons ground cumin - A warm and earthy spice that complements the other flavors beautifully.
    • 1 teaspoon ancho chile powder - Provides a mild smoky flavor.
    • ½ teaspoon dried oregano - An essential Tex-Mex spice that adds a herbaceous note.
    • ¼ teaspoon chipotle chile powder (Optional) - For an extra kick of smoky heat, add a pinch of chipotle chile powder.
  • The Hero of the Dish:
    • 1 cooked chicken, torn into shreds or cut into chunks - Use leftover chicken or cook chicken breasts, thighs, or a rotisserie chicken for this recipe.
  • The Cheesy Goodness:
    • 8 ounces shredded Cheddar cheese - Melts beautifully, adding a gooey and flavorful layer to the casserole.
  • The Textural Delight:
    • 10 corn tortillas, cut into quarters - These crispy tortilla strips add a fun textural contrast to the creamy and tender ingredients.


  1. Preheat for Perfection: Start by preheating your oven to 350°F (175°C). This ensures the casserole bakes evenly and reaches a delicious bubbly consistency.
  2. Sautéing the Vegetables: Heat the vegetable oil in a large skillet over high heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté them for about 2 minutes, until they are softened and slightly golden brown.
  3. Creating the Dreamy Sauce: In a large bowl, combine the sautéed onion-pepper mixture with the condensed cream of mushroom soup, condensed cream of chicken soup, diced tomatoes with green chilies, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder (if using). Stir everything together until the sauce is well combined and smooth.
  4. Assembling the Layers of Flavor: Now comes the fun part! In a 9x13 inch baking dish, spread a few tablespoons of the sauce to coat the bottom. This will prevent the bottom layer from drying out.
  5. Adding the Chicken: Next, distribute half of the shredded chicken evenly over the sauce layer.
  6. Building Up the Flavor: Pour about half of the prepared sauce over the chicken layer. Sprinkle with ⅓ of the shredded cheddar cheese to create a cheesy layer.
  7. The Textural Surprise: Arrange a layer of the cut-up corn tortillas over the cheese layer. The tortillas will soften slightly as the casserole bakes, adding a delightful textural contrast.
  8. More Chicken, More Flavor: Distribute the remaining half of the shredded chicken over the tortilla layer.
  9. Almost There! Pour almost all of the remaining sauce over the chicken layer. Reserve about ½ cup of sauce for later. Sprinkle with another ⅓ of the shredded cheddar cheese.
  10. The Tortilla Topping: Add the remaining corn tortillas in a single