Go Back

King Ranch Chicken Casserole

Classic, creamy King Ranch Chicken Casserole layered with shredded chicken, tortillas, peppers, cheese, and a savory southwestern spice blend—perfect for weeknights and family meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 520 kcal

Equipment

  • 1 Skillet large
  • 1 Mixing bowl large
  • 1 Baking dish 9x13-inch, lightly oiled

Ingredients
  

Main ingredients

  • 1 Tbsp. Canola or vegetable oil plus more for prepping baking dish
  • 1 Large white or yellow onion finely chopped
  • 1 Red bell pepper finely chopped
  • 1 Yellow bell pepper finely chopped
  • 1 Jalapeño seeded and finely chopped
  • 2 tablespoons Chili powder
  • 0.5 teaspoon Ground cumin
  • 0.5 teaspoon Kosher salt
  • 0.5 teaspoon Black pepper
  • 10.5 ounce can Cream of chicken soup
  • 10.5 ounce can Cream of mushroom soup
  • 10 ounce can Diced tomatoes with green chilies like Rotel
  • 0.5 cup Chicken broth
  • 1 Whole roasted chicken shredded into chunks
  • 16 Corn tortillas torn into pieces
  • 1 ½ cups Shredded sharp cheddar cheese
  • 1 ½ cups Shredded Monterey Jack cheese

Instructions
 

Instructions

  • Preheat oven to 375°F and lightly oil a 9x13-inch baking dish.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add onion, red and yellow bell peppers, and jalapeño. Sauté until softened, about 5-6 minutes.
  • Add chili powder, cumin, salt, and black pepper. Stir well and cook another minute to bloom the spices.
  • Add both soups to the skillet and stir until fully incorporated. Remove from heat.
  • In a large bowl, combine sautéed vegetables, shredded chicken, and half the cheeses.
  • Layer one third of the torn tortillas into the baking dish. Top with one third of the chicken mixture. Repeat twice until the top layer is chicken mixture.
  • Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes until bubbling and lightly browned.
  • Let cool for several minutes before serving for cleaner slices.

Notes

Store leftovers in an airtight container in fridge for 3–4 days or freeze individual portions up to 2 months. Reheat in microwave or 350°F oven with splash of broth to prevent drying.