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

Scale

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.

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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