Introduction: Can a Casserole Be Creamy, Spicy, and Packed with Tex-Mex Flavor?
Craving a hearty, comforting dish with a bold Tex-Mex twist? King Ranch Chicken Casserole is a Southern classic, layering tender chicken, creamy soups, spicy tomatoes, and cheesy goodness with corn tortillas. Perfect for family dinners, potlucks, or a crowd-pleasing meal, this casserole is both flavorful and easy to assemble. Ready to bake up a pan of zesty comfort? Let’s dive into this delicious recipe!
Overview: Why King Ranch Chicken Casserole is a Tex-Mex Favorite
King Ranch Chicken Casserole is celebrated for its creamy texture, spicy kick, and cheesy layers, reminiscent of a Tex-Mex enchilada. It’s a simple dish that delivers big on flavor. Here’s what makes it special:
- Time Requirement: About 20 minutes to prep, 40-45 minutes to bake.
- Difficulty Level: Easy—requires basic sautéing, mixing, and layering, ideal for beginners.
- Why It’s Special: The combination of creamy soups, spicy diced tomatoes with chiles, and melted Cheddar with corn tortillas creates a rich, satisfying casserole. This recipe yields 8 servings, perfect for family meals or gatherings.
Ideal for cozy dinners, potlucks, or any time you want a comforting, Tex-Mex-inspired dish, this casserole is sure to impress.
Essential Ingredients
King Ranch Chicken Casserole uses pantry staples and fresh ingredients to create its signature bold, creamy flavor. Here’s what you’ll need for 8 servings:
- 1 tablespoon vegetable oil: For sautéing vegetables.
- 1 medium white onion, diced: Adds sweetness and depth.
- 1 medium red bell pepper, diced: Contributes color and mild sweetness.
- 1 medium green bell pepper, diced: Adds a fresh, slightly bitter note.
- 1 (10.5 ounce) can condensed cream of mushroom soup: Creates a creamy base.
- 1 (10.5 ounce) can condensed cream of chicken soup: Enhances the creamy, savory flavor.
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®): Adds a spicy, tangy kick.
- 1 cup chicken broth: Thins the sauce for a smooth consistency.
- 2 tablespoons sour cream: Adds tanginess and creaminess.
- 2 teaspoons ground cumin: Brings earthy, warm flavor.
- 1 teaspoon ancho chile powder: Adds smoky, mild heat.
- ½ teaspoon dried oregano: Contributes herbal depth.
- ¼ teaspoon chipotle chile powder: Provides a smoky, spicy accent.
- 1 (3 pound) cooked chicken, torn into shreds or cut into chunks: The hearty protein base.
- 1 (8 ounce) package shredded Cheddar cheese: Adds melty, cheesy goodness.
- 10 (6 inch) corn tortillas, cut into quarters: Forms the layered structure.
Why These Ingredients Matter
- Creamy Soups: Create a rich, velvety sauce that binds the casserole.
- Diced Tomatoes with Chiles: Add a signature Tex-Mex spice and tang.
- Corn Tortillas: Provide structure and a traditional flavor, unlike flour tortillas.
- Cheddar Cheese: Melts into a gooey, savory topping.
Substitutions and Variations
- Chicken: Use rotisserie chicken, cooked chicken breasts, or thighs for convenience.
- Soups: Swap cream of mushroom or chicken with cream of celery or a homemade white sauce.
- Tortillas: Use flour tortillas for a softer texture, or tortilla chips for extra crunch.
- Vegan Option: Replace chicken with jackfruit or beans, use vegan soups and cheese, and substitute sour cream with a plant-based version.
- Gluten-Free: Use gluten-free cream soups and confirm corn tortillas are gluten-free.
- Spicy Casserole: Add ½ teaspoon extra chipotle chile powder or a diced jalapeño.
- Vegetable-Packed: Include ½ cup corn or black beans in the sauce.
Step-by-Step Instructions
Making King Ranch Chicken Casserole is a straightforward process that yields a flavorful, comforting dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 tablespoon vegetable oil, 1 medium white onion, 1 medium red bell pepper, 1 medium green bell pepper, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 cup chicken broth, 2 tablespoons sour cream, 2 teaspoons ground cumin, 1 teaspoon ancho chile powder, ½ teaspoon dried oregano, ¼ teaspoon chipotle chile powder, 1 (3 pound) cooked chicken, 1 (8 ounce) package shredded Cheddar cheese, and 10 (6 inch) corn tortillas.
- Preheat the oven to 350°F (175°C). Dice onion and bell peppers; shred or chunk chicken; cut tortillas into quarters.
Tip: Use a rotisserie chicken for quick prep, or cook and shred chicken breasts ahead of time.
Step 2: Sauté Vegetables
- Heat 1 tablespoon vegetable oil in a large skillet over high heat.
- Add 1 diced white onion, 1 diced red bell pepper, and 1 diced green bell pepper.
- Sauté until warmed through, about 2 minutes, then transfer to a large bowl.
Tip: Sauté briefly to retain some crunch in the vegetables for texture.
Step 3: Make the Sauce
- In the same large bowl with the vegetables, add 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can diced tomatoes with green chile peppers, 1 cup chicken broth, 2 tablespoons sour cream, 2 teaspoons ground cumin, 1 teaspoon ancho chile powder, ½ teaspoon dried oregano, and ¼ teaspoon chipotle chile powder.
- Mix until the sauce is well-combined.
Tip: Stir thoroughly to ensure spices are evenly distributed.
Step 4: Assemble the Casserole
- Spread a few tablespoons of the sauce in the bottom of a 9×13-inch baking dish.
- Layer with half of the shredded or chunked chicken, half of the sauce, half of the shredded Cheddar cheese, and half of the quartered corn tortillas.
- Spread the remaining chicken over the tortillas.
- Spread all but ½ cup of the remaining sauce over the chicken, then top with another ⅓ of the Cheddar cheese and the remaining tortillas.
- Spread the reserved ½ cup sauce over the top and sprinkle with the remaining Cheddar cheese.
Tip: Layer evenly to ensure every bite has a balance of flavors.
Step 5: Bake
- Bake in the preheated oven at 350°F (175°C) until bubbling, about 40 minutes.
- Turn on the broiler and broil until the top is golden, 2-3 minutes.
Tip: Watch closely during broiling to avoid burning the cheese.
Step 6: Serve
- Serve hot, garnished with fresh herbs, bell pepper slices, or a dollop of sour cream if desired.
Tip: Let the casserole rest for 5-10 minutes before serving for easier cutting.
Assembly: Building the Perfect King Ranch Chicken Casserole
Making King Ranch Chicken Casserole is all about creating a creamy, cheesy, Tex-Mex delight. Here’s how to make it shine:
- Sauce: Mix thoroughly for a cohesive, spicy flavor.
- Layers: Distribute chicken, sauce, cheese, and tortillas evenly for balanced bites.
- Baking: Bake until bubbly, then broil for a golden, cheesy top.
- Presentation: Serve hot to showcase the melty cheese and vibrant flavors.
Presentation Tips
- Garnish with chopped cilantro, green onions, or extra sour cream for a fresh, colorful touch.
- Serve with a side of Mexican rice, refried beans, or a green salad for a complete meal.
- Present in the baking dish to highlight the golden, cheesy top.
Storage and Make-Ahead Tips
King Ranch Chicken Casserole is great for leftovers and meal prep, as it reheats beautifully.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes, covered, with a splash of broth to keep moist.
- Freeze the baked casserole (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight before reheating.
- Make-Ahead:
- Assemble the casserole up to a day ahead, cover, and refrigerate; bake when ready, adding 5-10 minutes if cold.
- Prep vegetables, chicken, and sauce a day in advance to save time.
- Freeze the unbaked casserole (without cheese topping) for up to 2 months; add cheese before baking after thawing.
Tip: Cover with foil when reheating to prevent drying out.
Recipe Variations
King Ranch Chicken Casserole is versatile and easy to customize. Here are some fun twists:
- Spicy King Ranch: Add a diced jalapeño to the sauce or increase chipotle chile powder to ½ teaspoon.
- Vegetarian Version: Replace chicken with black beans, pinto beans, or sautéed mushrooms.
- Gluten-Free: Use gluten-free cream soups and confirm corn tortillas are gluten-free.
- Cheesy Deluxe: Add an extra ½ cup shredded Monterey Jack or pepper jack cheese.
- Tortilla Chip Crunch: Use crushed tortilla chips instead of corn tortillas for a crunchier texture.
Conclusion: Savor the Tex-Mex Comfort!
King Ranch Chicken Casserole is the dish that brings creamy, spicy, cheesy comfort to every bite. With its layers of tender chicken, zesty sauce, melty Cheddar, and corn tortillas, it’s a perfect meal for family dinners, potlucks, or Tex-Mex cravings. Easy to make with a big flavor payoff, this casserole is sure to become a favorite. So, grab your baking dish, layer up this classic, and enjoy a pan of zesty goodness. We’d love to hear how your casserole turns out—share your creations in the comments or on social media!
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King Ranch Chicken Casserole
Description
Craving a hearty, comforting dish with a bold Tex-Mex twist? King Ranch Chicken Casserole is a Southern classic, layering tender chicken, creamy soups, spicy tomatoes, and cheesy goodness with corn tortillas
Ingredients
King Ranch Chicken Casserole uses pantry staples and fresh ingredients to create its signature bold, creamy flavor. Here’s what you’ll need for 8 servings:
- 1 tablespoon vegetable oil: For sautéing vegetables.
- 1 medium white onion, diced: Adds sweetness and depth.
- 1 medium red bell pepper, diced: Contributes color and mild sweetness.
- 1 medium green bell pepper, diced: Adds a fresh, slightly bitter note.
- 1 (10.5 ounce) can condensed cream of mushroom soup: Creates a creamy base.
- 1 (10.5 ounce) can condensed cream of chicken soup: Enhances the creamy, savory flavor.
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®): Adds a spicy, tangy kick.
- 1 cup chicken broth: Thins the sauce for a smooth consistency.
- 2 tablespoons sour cream: Adds tanginess and creaminess.
- 2 teaspoons ground cumin: Brings earthy, warm flavor.
- 1 teaspoon ancho chile powder: Adds smoky, mild heat.
- ½ teaspoon dried oregano: Contributes herbal depth.
- ¼ teaspoon chipotle chile powder: Provides a smoky, spicy accent.
- 1 (3 pound) cooked chicken, torn into shreds or cut into chunks: The hearty protein base.
- 1 (8 ounce) package shredded Cheddar cheese: Adds melty, cheesy goodness.
- 10 (6 inch) corn tortillas, cut into quarters: Forms the layered structure.
Why These Ingredients Matter
- Creamy Soups: Create a rich, velvety sauce that binds the casserole.
- Diced Tomatoes with Chiles: Add a signature Tex-Mex spice and tang.
- Corn Tortillas: Provide structure and a traditional flavor, unlike flour tortillas.
- Cheddar Cheese: Melts into a gooey, savory topping.
Substitutions and Variations
- Chicken: Use rotisserie chicken, cooked chicken breasts, or thighs for convenience.
- Soups: Swap cream of mushroom or chicken with cream of celery or a homemade white sauce.
- Tortillas: Use flour tortillas for a softer texture, or tortilla chips for extra crunch.
- Vegan Option: Replace chicken with jackfruit or beans, use vegan soups and cheese, and substitute sour cream with a plant-based version.
- Gluten-Free: Use gluten-free cream soups and confirm corn tortillas are gluten-free.
- Spicy Casserole: Add ½ teaspoon extra chipotle chile powder or a diced jalapeño.
- Vegetable-Packed: Include ½ cup corn or black beans in the sauce.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 tablespoon vegetable oil, 1 medium white onion, 1 medium red bell pepper, 1 medium green bell pepper, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 cup chicken broth, 2 tablespoons sour cream, 2 teaspoons ground cumin, 1 teaspoon ancho chile powder, ½ teaspoon dried oregano, ¼ teaspoon chipotle chile powder, 1 (3 pound) cooked chicken, 1 (8 ounce) package shredded Cheddar cheese, and 10 (6 inch) corn tortillas.
- Preheat the oven to 350°F (175°C). Dice onion and bell peppers; shred or chunk chicken; cut tortillas into quarters.
Tip: Use a rotisserie chicken for quick prep, or cook and shred chicken breasts ahead of time.
Step 2: Sauté Vegetables
- Heat 1 tablespoon vegetable oil in a large skillet over high heat.
- Add 1 diced white onion, 1 diced red bell pepper, and 1 diced green bell pepper.
- Sauté until warmed through, about 2 minutes, then transfer to a large bowl.
Tip: Sauté briefly to retain some crunch in the vegetables for texture.
Step 3: Make the Sauce
- In the same large bowl with the vegetables, add 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can diced tomatoes with green chile peppers, 1 cup chicken broth, 2 tablespoons sour cream, 2 teaspoons ground cumin, 1 teaspoon ancho chile powder, ½ teaspoon dried oregano, and ¼ teaspoon chipotle chile powder.
- Mix until the sauce is well-combined.
Tip: Stir thoroughly to ensure spices are evenly distributed.
Step 4: Assemble the Casserole
- Spread a few tablespoons of the sauce in the bottom of a 9×13-inch baking dish.
- Layer with half of the shredded or chunked chicken, half of the sauce, half of the shredded Cheddar cheese, and half of the quartered corn tortillas.
- Spread the remaining chicken over the tortillas.
- Spread all but ½ cup of the remaining sauce over the chicken, then top with another ⅓ of the Cheddar cheese and the remaining tortillas.
- Spread the reserved ½ cup sauce over the top and sprinkle with the remaining Cheddar cheese.
Tip: Layer evenly to ensure every bite has a balance of flavors.
Step 5: Bake
- Bake in the preheated oven at 350°F (175°C) until bubbling, about 40 minutes.
- Turn on the broiler and broil until the top is golden, 2-3 minutes.
Tip: Watch closely during broiling to avoid burning the cheese.
Step 6: Serve
- Serve hot, garnished with fresh herbs, bell pepper slices, or a dollop of sour cream if desired.
Tip: Let the casserole rest for 5-10 minutes before serving for easier cutting
FAQs
1. Why is my casserole watery?
Watery casserole can result from excess liquid in the vegetables or not draining the diced tomatoes. Sauté vegetables briefly and drain tomatoes well.
2. Can I use raw chicken?
No, use cooked chicken to ensure safety and proper texture; raw chicken won’t cook evenly in the casserole.
3. Is this recipe gluten-free?
Not as written, but use gluten-free cream soups and confirm corn tortillas are gluten-free.
4. Why is my cheese not golden?
If the top isn’t golden, ensure you broil for 2-3 minutes, watching closely to avoid burning.
5. Can I make this ahead?
Yes! Assemble a day ahead or freeze unbaked (without cheese); add cheese before baking.
6. Can I use flour tortillas?
Yes, but corn tortillas are traditional for a firmer texture; flour tortillas will be softer.
7. What are the health benefits of this dish?
Chicken provides protein, bell peppers add vitamins, but creamy soups and cheese are rich—enjoy with a light side.