King Ranch Chicken Casserole

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With tender shredded chicken, layers of melty cheese, and a creamy, lightly spiced sauce, this King Ranch Chicken Casserole is comfort food in every bite. It’s an easy dinner with simple ingredients and loads of flavor. Whether you’re feeding a hungry family or prepping ahead for busy weeknights, this classic casserole is always a hit!

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Calories: 351kcal

Ingredients

1 medium green bell pepper chopped
1 medium yellow onion chopped
1 tablespoon vegetable oil
1 can cream of chicken soup (10.5 ounce can)
1 can cream of mushroom soup (10.5 ounce can)
1 can ROTEL diced tomato and green chiles (10 ounce can)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups chopped cooked chicken I use rotisserie
8 corn tortillas torn into pieces
2 cups grated cheddar cheese

Instructions

Preheat oven to 375˚F.
In a large skillet heat the oil over medium heat. Add the onions and bell peppers to the skillet. Cook for 4-6 minutes, stirring occasionally, until they are soft and fragrant.
Add the cream of chicken and cream of mushroom soups, Rotel tomatoes (with juices), chili powder, garlic powder, salt and pepper to the pan and stir to mix. Then stir in the cooked chicken. Remove from stove.
In a greased 9x13 inch baking dish, spread half of the torn tortilla pieces over the bottom.
Add half of the chicken mixture and spread evenly over the tortillas, then top with half of the cheese.
Repeat for a second layer, tortillas, chicken mixture, cheese.
Bake (uncovered) for 20-30 minutes or until the edges are bubbly and the cheese is melted.

Notes

Shown garnished with freshly chopped cilantro.

Topping options:

Sour cream
Guacamole
Pico de gallo
Tortilla chips
Chopped cilantro

Substitutions: This King Ranch Chicken Casserole is very flexible and easy to customize based on what you have on hand. You can swap rotisserie chicken for any cooked chicken, use cream of celery instead of cream of mushroom, or substitute Colby Jack or a Mexican-blend cheese for the cheddar.

How to Store: Store leftover King Ranch Chicken Casserole in an airtight container in the refrigerator for up to 3–4 days. Let it cool completely before storing to help maintain the best texture.

How to Freeze: This casserole freezes well either before or after baking. Wrap tightly and freeze for up to 1 month for best texture, then thaw overnight in the refrigerator before reheating.

How to Reheat: Reheat individual portions in the microwave in 30-second intervals, stirring as needed. For larger portions, reheat covered in the oven at 325°F until warmed through.

How to Scale: This recipe is easy to scale up or down depending on how many people you’re feeding. Double the ingredients for a crowd using two baking dishes, or halve the recipe and bake it in an 8×8-inch dish for a smaller household.

Nutrition