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King Ranch Chicken Casserole reigns supreme in the world of easy Tex-Mex recipes. Packed with flavorful ingredients like chicken, tortillas, bell peppers, and cheese, it’s so delicious you might just devour it all by yourself! The key to its irresistible creaminess is condensed soup. It’s a simple secret for a rich, satisfying dish.
Packed with classic Tex-Mex flavors, the King Ranch chicken recipe is a creamy, layered casserole made with convenient ingredients like shredded chicken and canned soups. Seasoned with cumin, chili powder, and oregano, it’s an ode to the Lone Star State. In a nutshell, if you like my crack chicken recipes and my broccoli cheese casserole, you’ll LOVE this casserole just as much!
What Is King Ranch Chicken?
King Ranch is a popular potluck dish in Tex-Mex cuisine and dates back to Texas in the 1940s and 1950s when canned soup was a kitchen staple because of the war. It’s named after King Ranch in southern Texas, the largest ranch in the world. This is a layered casserole made with tortillas, shredded chicken, canned soup, bell peppers, spices, and lots of cheese. The casserole is sliced and served with toppings like sour cream, salsa, cilantro, diced onion, and avocado.
Recipe Ingredients
When making this King Ranch Chicken recipe, you’ll need a handful of simple ingredients that pack a punch of flavor. I’ve added some notes and substitutions below, but for the total amounts and thorough instructions, please scroll down to the recipe card.
- Butter: Use salted or unsalted butter.
- Olive oil: Vegetable oil, corn, and canola oil work too.
- Yellow onion: White onion is a good substitute.
- Red & Green bell pepper: You can also use orange or yellow bell peppers.
- Shredded cooked chicken: I often make this recipe with leftovers from my air fryer rotisserie chicken or these easy baked chicken breasts.
- Ground cumin: Adds a warm flavor to the overall taste of the chicken casserole.
- Chili powder: Contributes a mild heat and a rich, smoky flavor.
- Dried oregano: Adds an herbaceous flavor and aroma to the dish. You can substitute it with dried thyme or Italian seasoning or leave it out if you’re not a fan.
- Canned cream of mushroom soup: The soup adds creaminess and depth to the casserole. I love Campbell’s, but feel free to use your favorite.
- Canned cream of chicken soup: Adds a rich, savory base to the casserole.
- Canned diced tomatoes with green chile peppers: Rotel is my go-to brand, but you can also use regular canned tomatoes and add jalapeño to taste.
- Cheddar cheese: Any sharp cheese is great for this king ranch chicken recipe. Monterey Jack, pepper Jack, Muenster, and even mozzarella will work.
- Corn tortillas: Flour tortillas will make a more burrito-style Ranch chicken.
How to Make King Ranch Chicken Casserole
Wonderfully spicy and smokey, this recipe features lots of melty cheese, which adds richness to cut through all the spices. Poblanos and sweet corn can add sweetness and crunch to this already flavorful oven-baked party. Made in one pan and a single baking dish, it’s also easy to clean up.
- Prepare the baking dish. Preheat the oven to 375˚F. Grease a 9×13″ baking dish with cooking spray. Set it aside.
- Cook the peppers. Melt the butter in a large pan over medium-high heat. Add the olive oil, onions, and bell peppers. Stir well and cook for 4 minutes or until the peppers have softened.
- Add the chicken. Mix the chicken into the pan. Add the cumin, chili powder, and dried oregano. Mix well to combine.
- Add the soups. Pour in the cream of mushroom soup, cream of chicken soup, and canned tomatoes. Stir to combine. Remove it from the heat.
- Assemble it. Arrange 1/3 of the tortillas on the bottom of the baking dish. Top it with 1/3 of the chicken mixture and then sprinkle with 1/3 of the cheese. Repeat with the rest of the ingredients. Make sure the final layer is cheese.
- Bake. Pop the baking dish into the oven and bake for 25 to 30 minutes. Once the cheese is melty and bubbly, remove the chicken casserole from the oven and serve.
Recipe Tips And Variations
- Use tortilla chips. Since they’re going to absorb the moisture from the filling and soften anyways, you can go ahead and use tortilla chips instead. However, you will need to significantly reduce the amount of salt you add to the recipe.
- Use poblanos. Replace the green bell peppers with poblano peppers. They’ll provide similar sweetness but change the flavor enough to keep things exciting.
- Use leftover cheese. Shred all the bits of leftover cheese (Hello Feta!) you have in the fridge and use them in this recipe. It’ll be like a unique cheese blend.
- Line it with foil. For easy clean-up, line the baking dish with foil. Once you’re done, throw it out and you’ll barely have to wash the casserole dish.
- Add corn. Mixing 1/2-cup of sweet corn into the ranch chicken casserole will add a bit of sweetness and texture to the dish.
- Make Ahead: Assemble the casserole, cover it with foil, and keep it in the fridge for up to 24 hours. Take it out of the refrigerator about 30 minutes before you are ready to bake it.
Serving Suggestions
King Ranch Chicken is often served on its own because it’s so filling. However, if you’re in the mood for a full Tex-Mex snack-fest, I love pairing it with my crispy air fryer chicken wings and dipping sauce. My crispy air fryer onion rings, air fryer corn on the cob, and avocado fries also make great sides!
If you’re looking for something lighter, try these perfectly grilled zucchini, my air fryer roasted broccoli, and roasted parmesan cauliflower bites. And don’t forget dessert! My coconut macaroons are a perfect sweet finish, and they’re super convenient since they can sit on the counter for days!
How to Store & Reheat Leftovers
- Refrigerate any cooled leftovers in an airtight container for up to 5 days or freeze it for 2 to 3 months. Thaw before reheating.
- To reheat the casserole, microwave serving-size portions for 1 to 2 minutes or until warm. You can also reheat it in the oven at 375˚F for 15 minutes.
Easy Casseroles
- Cheesy Ground Beef and Cauliflower Rice Casserole
- Cheesy Zucchini Casserole
- Spaghetti Casserole
- Broccoli and Chicken Casserole
- Feta and Cheddar Hash Brown Casserole
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King Ranch Chicken Casserole
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 3 cups shredded cooked chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 10.5 ounces condensed cream of mushroom soup
- 10.5 ounces condensed cream of chicken soup
- 10 ounces diced tomatoes with green chile peppers,, like Rotel
- 3 cups shredded cheddar cheese
- 10 corn tortillas, torn into 2-inch pieces
Instructions
- Preheat oven to 375˚F.
- Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Melt butter and heat up oil in a large skillet set over medium-high heat.
- Add onions and peppers to the melted butter; cook for 4 minutes, or until tender, stirring frequently.
- Stir in the chicken and season with cumin, chili powder, and dried oregano.
- Then, add in the condensed soups and tomatoes. Mix and stir until everything is combined.
- Remove from heat.
- Arrange ⅓ of torn tortillas on the bottom of the baking dish, then top the tortillas with ⅓ chicken mixture and ⅓ shredded cheese.
- Repeat with two more layers, finishing with shredded cheddar cheese on top.
- Bake for 25 to 30 minutes, or until heated through and bubbly.
- Remove from oven and let sit for 8 to 10 minutes before cutting and serving.
Notes
- Chicken: You will need to use cooked chicken for this recipe. I almost always use leftover chicken breasts or pick up a rotisserie chicken from the grocery store and shred the white and dark meat.
- Vegetables: If you are pressed for time, use a frozen mix of onions and bell peppers. Thaw before cooking.
- Condensed Soup: Condensed cream of mushroom (or chicken) soup is a concentrated form of soup. It’s thick and creamy. Please don’t use regular, thin mushroom or chicken soup as a substitute in this recipe.
- Make Ahead: This is a great casserole to prep ahead. Assemble the casserole, cover it tightly with foil, and keep it refrigerated for up to 24 hours. Take it out of the fridge about 30 minutes before you are ready to bake it.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Iโve tried a few different recipes for King Ranch Chicken. I think this is best by a mile!
Itโs was delicious! My family loved it!! Mom said it didnโt taste like Grandmaโs King Ranch chicken, but that it was still very very good. I didnโt have the cumin and I donโt like green chilies. I only had an 8 x 8 pan so I had to halve the recipe, but that was easy to do. Overall delicious and will make again. Next time I will add extra cream sauce, as for some reason, my concoction turned a reddish hue. Still tasty, but the color was a distraction.
It’s wonderful to hear that the dish was a hit with your family and that you found it delicious even with the adaptations! Thank YOU! ๐
Followed this recipe and it was excellent! Will definitely make this again!