King Ranch Chicken Casserole

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King Ranch Chicken Casserole

Prep 30 m

Cook 45 m

Ready In 75 m

8 Servings

481 Calories


"From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these."

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  1. 1 tablespoon vegetable oil

  2. 1 white onion, diced

  3. 1 red bell pepper, diced

  4. 1 green bell pepper, diced

  5. 1 (10.75 ounce) can condensed cream of mushroom soup

  6. 1 (10.75 ounce) can condensed cream of chicken soup

  7. 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

  8. 1 cup chicken broth

  9. 2 tablespoons sour cream

  10. 2 teaspoons ground cumin

  11. 1 teaspoon ancho chile powder

  12. 1/2 teaspoon dried oregano

  13. 1/4 teaspoon chipotle chile powder

  14. 1 cooked chicken, torn into shreds or cut into chunks

  15. 8 ounces shredded Cheddar cheese

  16. 10 corn tortillas, cut into quarters


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes. Watch Now

  3. Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined. Watch Now

  4. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese. Watch Now

  5. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more. Watch Now

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