King Ranch Chicken Recipe
This King Ranch Chicken Recipe is a Tex-Mex favorite! It’s a hearty and comforting casserole made with layers of shredded chicken, corn tortillas, and a creamy sauce all topped with melty cheddar cheese. It’s perfect for family dinners or potlucks.
For more delicious Dinner Recipes, be sure to check out my Cheeseburger Macaroni, Mississippi Chicken, and Dutch Oven Beef Stew.
This King Ranch Chicken Recipe is the epitome of southwest comfort food. Juicy chicken and corn tortillas all wrapped up in a creamy, cheesy sauce? Yes, please.
I was first introduced to King Ranch Chicken by a friend who brought dinner for our family after my youngest son was born. After a long day of caring for a newborn, this cheesy casserole hit the spot and has been a family favorite ever since.
Having lived in Texas for almost seven years now, I’ve become a huge fan of Tex-Mex cuisine.
From tasty tacos, homemade tortillas, or a steaming bowl of caldo de pollo on a cold day, there is no shortage of delicious options to satisfy a craving around here.
And boy do I adore making some Air Fryer Fish Tacos or a Birria Flatbread served alongside an ice cold margarita, pretty much any day of the week!
But on nights when I just want a helping of true, stick to your ribs, comfort food, this King Ranch Chicken Recipe is one that I turn to time and time again. Especially on a cold winter night, there is truly nothing better or more comforting.
Ingredients for King Ranch Chicken Casserole Recipe
- Shredded cooked chicken – I like to use a rotisserie chicken, but you can also use leftover chicken, or cook about 2-3 chicken breasts using your preferred method and shred.
- Cream of chicken and mushroom soup – my favorite brand (and what I always recommend) for cream soups is Pacific Foods. Most grocery stores carry it. It’s a bit more expensive than Campbell’s or store brand versions of canned soup, but the flavor and simplicity of ingredients (no weird chemicals) is well worth it.
- The chicken broth is optional. You can leave it out for a less soupy casserole.
- Medium sized corn tortillas – feel free to use yellow or white corn.
- Diced tomatoes with green chiles – like Rotel. You can use whichever level of spice you prefer; I usually buy mild for my crew.
- Cheese – a combination of cheeses is what I like best; usually sharp cheddar and a Mexican blend or Monterey Jack.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
Additions and Substitutions
- Tortilla substitutions: You can use flour tortillas instead of corn, or consider using crushed tortilla chips instead. Using tortilla chips will add some texture to your King Ranch Chicken!
- Veggie additions: canned or frozen corn and some drained, rinsed black beans would be great additions.
- For extra spice, consider adding some chopped poblano peppers or jalapeno peppers, or even chipotle peppers in adobo sauce. You can also replace the chili powder with ancho chile powder.
How to Make this King Ranch Chicken Recipe – Step by Step
1. Heat olive oil over medium heat in a medium sized skillet. Sauté onion, green bell pepper, and garlic until soft.
2. Remove from the heat, then add the shredded chicken and stir to combine.
3. In a large mixing bowl, add the cream of chicken soup, cream of mushroom soup, chicken broth (if using), diced tomatoes with green chiles, chili powder, cumin, salt, and pepper.
4. Stir to combine.
5. Layer half of the tortillas in a greased baking dish.
6. Follow with half of the shredded chicken mixture.
7. Then add half of the soup mixture.
8. Finally, sprinkle half of the shredded cheese on top. Repeat these layers, finishing with the remaining cheese as the top layer. Bake for 40-45 minutes or until the casserole is bubbly and the cheese is melted and slightly golden. Sprinkle with chopped fresh cilantro, if desired.
Tips and Notes
- What kind of chicken to use: I like to use leftover cooked and shredded chicken, or rotisserie chicken. You can also poach 2-3 chicken breasts in boiling water for about 12 minutes then shred the meat.
- Cream soup recommendation: I LOVE to use the Cream of Chicken and Cream of Mushroom soup made by Pacific Foods. The’re organic, they taste good, and every ingredient is recognizable, which makes me feel a lot better about using it.
- What size baking dish to use: I prepare this in a 13×9 inch baking dish. You won’t want to use anything smaller; it makes a lot!
- For a thicker casserole, consider taking a few extra minutes to fry your tortillas. This gives a crispier texture to the casserole and adds some flavor. You could also replace the tortillas with crushed tortilla chips!
- Store any leftover King Ranch Chicken in an airtight container in the fridge for up to four days.
FAQs
Many believe that the dish is named after King Ranch, Texas, one of the largest ranches in the United States. However, the true origin of the dish remains unclear, and there is no evident link between the comforting Tex-Mex casserole and the ranch itself.
The spiciness can vary based on your individual preference and is easy to modify. The only included ingredient that has any heat is the canned diced tomatoes with green chiles, and you can purchase this in a mild, medium, or spicy version. To give your King Ranch Chicken a spicy kick, feel free to add diced jalapeño peppers, a dash of cayenne pepper, or replace the chile powder with ancho chile powder.
Yes, this casserole is a great option for preparing ahead of time, and can be made up to 2 days in advance. Simply store the prepared casserole in the fridge covered with plastic wrap or aluminum foil, then bake as directed.
This King Ranch Chicken Recipe makes a great freezer meal. Sometimes I make one for us to eat for dinner, and a second one to freeze for a future meal. I will warn you, though, that the tortillas can get a bit mushy from the freezer, so you may want to fry the tortillas first (like I mention doing in the notes section) to help counteract this.
To freeze, wrap the prepared casserole dish in both plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
More delicious Tex-Mex Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: King Ranch Chicken Recipe
Ingredients
- 3 cups cooked and shredded chicken
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 10.5 oz can cream of mushroom soup
- 10.5 oz can cream of chicken soup
- 10 oz can diced tomatoes with green chiles, like Rotel
- 1/4 cup chicken broth, optional
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 medium corn tortillas, torn into pieces
- 3 cups shredded cheese, I like a blend of cheeses like sharp cheddar, Mexican blend, or Monterey Jack
- chopped fresh cilantro, for garnish, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray and set aside.
- Heat olive oil over medium heat in a large skillet. Sauté onion, green bell pepper, and garlic until soft. Remove from the heat, then add the shredded chicken and stir to combine.
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth (if using), diced tomatoes with green chiles, chili powder, cumin, salt, and pepper.
- Layer half of the tortillas in the baking dish, followed by half of the shredded chicken mixture, then half of the soup mixture, and sprinkle half of the shredded cheese on top. Repeat these layers, finishing with the remaining cheese as the top layer.
- Bake for 40-45 minutes or until the casserole is bubbly and the cheese is melted and slightly golden.
Notes
- What kind of chicken to use: I like to use leftover cooked and shredded chicken, or rotisserie chicken. You can also poach 2-3 chicken breasts in boiling water for about 12 minutes then shred the meat.
- Cream soup recommendation: I LOVE to use the Cream of Chicken and Cream of Mushroom soup made by Pacific Foods. The’re organic, they taste good, and every ingredient is recognizable, which makes me feel a lot better about using it.
- What size baking dish to use: I prepare this in an 13×9 inch baking dish. You won’t want to use anything smaller; it makes a lot!
- For a thicker casserole, consider taking a few extra minutes to fry your tortillas. This gives a crispier texture to the casserole and adds some flavor. You could also replace the tortillas with crushed tortilla chips!
- Store any leftover King Ranch Chicken in an airtight container in the fridge for up to four days.
I’m a rookie at cooking so this is all new to me. I’ve looked this recipe over several times and am unable to find what temperature to use for the baking portion. Could anyone of the pro’s out there give me a clue ? A simple text to the email address would sure be helpful. Thanks
Hi Jerry, it’s 350 degrees Fahrenheit.
This is one of my family’s favorite meals! It’s so creamy and full of flavor – total comfort food!
I made the King Ranch chicken recipe for dinner, and my family loved it! The layers of flavors, the creaminess—it’s comfort food perfection!
This reminds me a lot of the chicken enchilada casserole my mom used to make when I was a kid. So tasty!
The cheese, the sauce – it’s all so good!