King Ranch Chicken Casserole is a Tex-Mex-inspired dish that brings together layers of flavorful ingredients for a hearty, satisfying meal. With tender chicken, creamy soups, and a blend of spices, this casserole delivers comforting flavors in every bite.
It’s perfect for busy weeknights, family gatherings, or meal prepping. The ease of preparation and the use of common ingredients make it an excellent choice for any cook, regardless of experience level.

Why You’ll Love This King Ranch Chicken Casserole
- Quick and Easy: This dish comes together in less than an hour, making it ideal for busy nights.
- Flavorful Layers: The combination of chicken, spices, and creamy soups creates a depth of flavor that everyone will love.
- Comforting and Filling: This casserole is packed with protein and rich ingredients, making it a hearty and satisfying meal.
- Perfect for Meal Prep: It stores well, so you can make it ahead of time and enjoy leftovers for lunch or dinner.
King Ranch Chicken Casserole Recipe
For this mouthwatering casserole, you’ll need the following ingredients:
Ingredients
- 1 (10.5-oz.) can cream of chicken soup
- 1 (10.5-oz.) can cream of mushroom soup
- 1 (10-oz.) can diced tomato and green chiles
- 2 ½ cups chopped cooked chicken
- 2 teaspoons chili powder
- 1 red bell pepper
- 1 yellow onion
- 1 ½ tablespoons olive oil
- 1 pinch garlic powder
- 12 corn tortillas
- 2 ½ cups grated Cheddar cheese
- Salt and pepper to taste
Optional Add-ons
- Sour cream or Greek yogurt: Add a dollop for extra creaminess and tang.
- Chopped cilantro: Garnish with cilantro for a fresh, herby note.
- Sliced jalapeños: For a spicier kick, top your casserole with sliced jalapeños before baking.
- Black olives: Add black olives for an additional savory element.
Step-by-Step Instructions for King Ranch Chicken Casserole
Prepare the Ingredients
Gather all the ingredients: cooked chicken, red bell pepper, yellow onion, chili powder, salt, pepper, garlic powder, diced tomatoes and green chiles, cream of chicken soup, cream of mushroom soup, corn tortillas, grated cheddar cheese, and vegetable oil. Chop the red bell pepper and yellow onion into small pieces. Tear the corn tortillas into bite-sized pieces and set them aside.
Sauté the Vegetables
Heat a large skillet over medium-high heat and add vegetable oil. Add the chopped red bell pepper and yellow onion to the skillet. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Combine the Chicken Mixture
Stir in the cooked chicken, followed by chili powder, salt, pepper, and a pinch of garlic powder. Mix thoroughly. Add the can of diced tomatoes and green chiles to the skillet and stir to incorporate. Add the cream of chicken soup and cream of mushroom soup. Mix everything together until evenly combined. Remove the skillet from heat and set the chicken mixture aside.
Grease the Baking Dish
Lightly grease a 13×9-inch baking dish with cooking spray or a thin layer of oil to prevent sticking.
Layer the Casserole
Spread one-third of the torn corn tortillas evenly across the bottom of the baking dish. Spoon one-third of the chicken mixture on top of the tortillas, spreading it out evenly. Sprinkle 2/3 cup of grated cheddar cheese over the chicken layer. Repeat the process twice more, ensuring the final layer is topped with the remaining cheese.
Preheat the Oven
Set your oven to 350°F (175°C) and allow it to preheat while assembling the casserole.
Bake the Casserole
Place the prepared casserole in the preheated oven. Bake for 33-35 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top.
Serve and Enjoy
Remove the casserole from the oven and let it cool for a few minutes. Slice into portions and serve warm. Enjoy your delicious casserole!
Storage and Serving
- Storing Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
- Freezing: This casserole freezes well. Once cooled, wrap the casserole tightly with plastic wrap and foil and freeze for up to 2-3 months. To reheat, bake from frozen at 350°F for 45-60 minutes, or until heated through.
- Serving Suggestions: Serve this casserole with a side of greens, such as a fresh salad or sautéed vegetables. A dollop of sour cream or a squeeze of lime can add extra flavor.
Tips for Success
- Use Rotisserie Chicken: To save time, opt for store-bought rotisserie chicken. It’s already cooked and shredded, making it an easy addition to your casserole.
- Tortillas: If you prefer, you can substitute flour tortillas for corn tortillas, although corn tortillas offer a more traditional texture and flavor.
- Creamy Texture: If you prefer a creamier casserole, you can add an extra ½ cup of sour cream or heavy cream to the soup mixture.
- Adjust the Spice: If you like a little more heat, add extra chili powder or some diced jalapeños to the casserole mixture.
Variations
- Vegetarian King Ranch Casserole: Substitute the chicken for beans (black beans or pinto beans) and add extra veggies like zucchini or mushrooms.
- Low-Carb Option: Use low-carb tortillas or skip the tortillas altogether and layer the casserole with additional vegetables for a healthier, low-carb option.
- Extra Cheesy: Add an extra cup of cheese to make the casserole even cheesier.
In Conclusion
King Ranch Chicken Casserole is a family-friendly, crowd-pleasing meal that combines the best of Tex-Mex flavors in a comforting and satisfying casserole. It’s incredibly easy to make, and with a few variations, it can be tailored to suit any taste. Whether you’re feeding a crowd or looking for an easy weeknight dinner, this casserole will quickly become a staple in your recipe rotation.