Quick Benefits
King Ranch Chicken Casserole is a comforting, flavor-packed dish that brings together creamy textures, bold Tex-Mex flavors, and a cheesy finish in one satisfying meal. It’s perfect for feeding a crowd, ideal for weeknight dinners or potlucks, and can easily be prepped ahead. With minimal effort, you get a hearty, well-balanced dish that’s both filling and delicious.
Essential Ingredients
To make this savory casserole, you’ll need:
- 3 tsp extra virgin olive oil
- 1 cup chopped sweet yellow onion
- 1 bell pepper, chopped
- 10.5 oz can cream of chicken soup (undiluted)
- 10.5 oz can cream of mushroom soup (undiluted)
- 10 oz can mild Rotel tomatoes (undrained)
- 3 cups shredded cooked chicken (boneless, skinless breasts)
- 2 tbsp chopped cilantro (optional)
- 12 soft taco-size corn tortillas, quartered
- 4 cups shredded Colby and Monterey Jack cheese, divided (1½ cups and 2½ cups)
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a Dutch oven over medium-high heat, sauté onions and bell peppers in olive oil for 5–7 minutes until softened. Remove from heat.
- Whisk in the cream of chicken soup, cream of mushroom soup, and undrained Rotel. Stir until well combined.
- Add shredded chicken and chopped cilantro (if using), mixing thoroughly.
- Spray a 9×13 baking dish with non-stick spray. Layer half the quartered tortillas on the bottom.
- Spoon half of the chicken mixture over the tortillas and sprinkle 1½ cups of cheese on top.
- Repeat with the remaining tortillas, chicken mixture, and top with the remaining 2½ cups of cheese.
- Bake uncovered for 30 minutes, until hot and bubbly.
- Serve warm and enjoy!
Health Benefits
While rich and hearty, this casserole can be adjusted for healthier options:
- Protein-packed: Shredded chicken provides lean protein.
- Vegetables: Onion and bell pepper add fiber, vitamins A and C.
- Customizable: Add corn, beans, or spinach for more nutrients.
- Reduced-fat alternatives: Use low-fat soups, cheese, and sour cream (if added) to lighten it up.
It’s comfort food with flexibility for balance and nutrition.
Serving Suggestions
- Serve hot from the oven with:
- A fresh green salad with lime vinaigrette.
- Cornbread or tortilla chips on the side.
- Salsa, hot sauce, or sliced avocado as toppings.
- Garnish with fresh cilantro or chopped green onions for brightness.
- Pair with a light dessert like fruit salad or flan for a satisfying meal.
Creative Variations
- Add black beans, corn, or diced jalapeños for added flavor and texture.
- Swap chicken for shredded turkey or rotisserie chicken for convenience.
- Try flour tortillas or tortilla chips instead of corn for a different texture.
- Mix in a layer of refried beans for a heartier, layered dish.
- Use pepper jack cheese for extra spice.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze unbaked or baked casserole (tightly wrapped) for up to 2 months.
- To reheat, bake at 350°F for 20–25 minutes or until heated through, or microwave individual portions.
Pro Tips
- Shred cheese fresh — it melts better than pre-shredded.
- Let the casserole cool for 5–10 minutes after baking to set before serving.
- Make it ahead: Assemble, refrigerate, and bake just before serving.
- To prevent soggy layers, make sure the tortillas are evenly spaced and avoid too much liquid.
Frequently Asked Questions
Q: Can I use pre-cooked or rotisserie chicken?
A: Absolutely! It’s a great time-saver and works perfectly in this recipe.
Q: Can I make this casserole gluten-free?
A: Yes — ensure the soups and tortillas are gluten-free. Many brands offer these options.
Q: Can I prepare this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Q: What’s the best cheese to use?
A: Colby Jack is flavorful and melts beautifully, but you can mix in cheddar, pepper jack, or mozzarella.
Q: How can I make it spicier?
A: Add chopped jalapeños, hot Rotel, cayenne pepper, or a few dashes of hot sauce to the mix.
Nutrition Facts (Approximate per serving — serves 8)
- Calories: ~450
- Protein: 25g
- Carbohydrates: 35g
- Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 780mg
- Fiber: 3g
King Ranch Chicken Casserole
King Ranch Chicken Casserole is a beloved Tex-Mex classic that’s creamy, cheesy, and full of flavor. Layered with tender shredded chicken, corn tortillas, vibrant bell peppers, Rotel tomatoes, and a blend of creamy soups, this comforting casserole is baked to bubbling perfection. It’s perfect for feeding a hungry crowd or enjoying as a cozy weeknight dinner with plenty of leftovers for the next day.
- Total Time: 50 minutes
Ingredients
3 teaspoons extra virgin olive oil
1 cup chopped sweet yellow onion
1 chopped bell pepper
10.5 ounces can of cream of chicken soup (undiluted)
10.5 ounces can of cream of mushroom soup (undiluted)
10 ounces can of mild Rotel (undrained)
3 cups shredded cooked (boneless, skinless chicken breast)
2 tablespoons chopped cilantro (optional)
12 soft taco-size corn tortillas (quartered)
4 cups freshly shredded Colby and Monterey jack cheese (divided into 1 1/2 and 2 1/2)
Instructions
Preheat the oven to 375°F.
In a 4 to 5-quart Dutch oven over medium-high heat, add the olive oil, chopped onion, and chopped bell pepper. Sauté for 5-7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Stir in the shredded chicken and chopped cilantro.
Lightly spray a 9×13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Sprinkle 1 1⁄2 cups of the shredded cheese over the chicken layer.
Layer the remaining corn tortillas over the cheese layer.
Spread the remaining chicken mixture over the corn tortillas.
Sprinkle the remaining shredded cheese over the chicken mixture.
Bake uncovered for 30 minutes. Serve while hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course / Casserole
- Cuisine: Tex-Mex / Southern
Nutrition
- Serving Size: 8 servings
- Calories: ~450 per serving
