Name: Best King Ranch Chicken Casserole: A Cozy Tex-Mex Classic for Busy Weeknights
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked, shredded chicken; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1 can diced tomatoes with green chilies, drained; 1 cup chicken broth; 1 medium onion, diced; 1 green bell pepper, chopped; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 8 corn tortillas, torn into pieces; 2 cups shredded cheddar cheese; Salt and pepper to taste

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Ever find yourself staring into the fridge at 6 p.m., wondering how to whip up something hearty, comforting, and family-approved—without spending hours in the kitchen? Enter the King Ranch Chicken Casserole: a Tex-Mex legend that layers tender chicken, creamy sauce, melty cheese, and corn tortillas into one glorious, oven-baked dish.

Whether you’re juggling after-school activities or just craving a cozy meal that feels like a warm hug, this casserole delivers big flavor with minimal fuss. It’s a beloved staple across Texas and beyond, and for good reason—it’s rich, satisfying, and endlessly adaptable.

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Why You’ll Love This King Ranch Chicken Casserole

Quick Prep: With pre-cooked chicken and pantry staples, you can assemble this dish in under 30 minutes.
Family-Friendly: Even picky eaters will dig into the cheesy, creamy layers.
Make-Ahead Magic: Perfect for prepping ahead or freezing for future meals.
Tex-Mex Comfort: A flavorful blend of spices, peppers, and chicken wrapped in cheesy goodness.

Ingredients

1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 (10.5-ounce) can condensed cream of mushroom soup
1 (10.5-ounce) can condensed cream of chicken soup
1 (10-ounce) can diced tomatoes with green chile peppers (like RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 (3-pound) cooked chicken, shredded or chopped
1 (8-ounce) package shredded Cheddar cheese
10 (6-inch) corn tortillas, cut into quarters

Instructions

Preheat Oven: Set your oven to 350°F (175°C).
Sauté Veggies: In a large skillet, heat the vegetable oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté until softened, about 5 minutes.
Prepare Sauce: In a large bowl, combine the sautéed vegetables, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chiles, chicken broth, sour cream, ground cumin, ancho chile powder, dried oregano, and chipotle chile powder. Mix well.
Assemble the Casserole:
- Spread a thin layer of the sauce mixture on the bottom of a 9×13-inch baking dish.
- Layer half of the corn tortillas over the sauce.
- Top with half of the shredded chicken, then half of the remaining sauce, and half of the shredded Cheddar cheese.
- Repeat the layers with the remaining tortillas, chicken, sauce, and cheese.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
Serve: Let the casserole cool for a few minutes before serving.

Cooking Tips & Tricks

Rotisserie Shortcut: Using a store-bought rotisserie chicken can save time and add extra flavor.
Spice Level: Adjust the heat by adding more or less chipotle chile powder to suit your family’s taste.
Tortilla Texture: For a softer texture, briefly warm the corn tortillas before layering.
Cheese Variations: Feel free to mix in Monterey Jack or Pepper Jack cheese for a different flavor profile.
Veggie Boost: Add a layer of sautéed mushrooms or spinach for extra nutrition.

Pro Tip: This casserole is a great way to sneak in extra veggies for the kids—they’ll be too busy enjoying the cheesy goodness to notice!

A Personal Touch

This casserole became a weeknight staple after my youngest declared it “better than pizza!” It’s now our go-to comfort food when we need a hearty meal that brings everyone to the table with smiles.

Best King Ranch Chicken Casserole: A Cozy Tex-Mex Classic for Busy Weeknights 7

FAQs

Can I make this ahead of time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if it’s coming straight from the fridge.

Can I freeze King Ranch Chicken Casserole?
Yes, this casserole freezes well. After assembling, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

What can I serve with this casserole?
A simple green salad or steamed vegetables make great sides. For a heartier meal, consider serving with Spanish rice or refried beans.

Can I use flour tortillas instead of corn?
Corn tortillas are traditional and hold up better in this casserole, but you can use flour tortillas if preferred. Keep in mind that the texture may be softer.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through.

For more comforting casserole recipes, check out our Chicken Enchilada Casserole and Creamy Broccoli Chicken Bake. FIVEheartHOME

King Ranch Chicken Casserole is the perfect recipe for busy families seeking a hearty, flavorful meal. Quick, easy, and delicious—your new go-to weeknight favorite. Try it today!