King Ranch Chicken Casserole, made with shredded chicken, cheese, and canned soup, is the best comfort casserole to throw together on a busy weeknight.
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.
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.
Course: Dinner, Lunch, Lunch/Dinner
Cuisine: American, Tex-Mex
Keyword: easy chicken casserole, king ranch casserole, king ranch chicken