King Ranch Chicken Casserole
A creamy, cheesy Texan comfort food casserole featuring layers of shredded chicken, corn tortillas, and a flavorful sauce made with soups and diced tomatoes with green chilies. Perfect for cozy dinners and crowd-pleasing meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 12 corn tortillas, cut into strips or quarters
- 2 cups shredded cheddar cheese (sharp or mild)
- 1 cup shredded Monterey Jack cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Ro*Tel)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the finely chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown the garlic.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies (including the juice), chicken broth, and ground cumin. Stir well until smooth. Add salt and pepper to taste.
- Add the sautéed onions and garlic into the sauce mixture and stir to combine.
- Toss the shredded chicken and tortilla strips gently into the sauce mixture.
- Pour half of the chicken and sauce mixture into the prepared baking dish. Sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over this layer. Add the remaining chicken mixture on top and finish with the rest of the cheese.
- Bake uncovered for 30-35 minutes, or until the casserole is bubbling around the edges and the cheese is melted and golden in spots.
- Let the casserole rest for 5-10 minutes before serving to help it set and allow flavors to settle.
Notes
Do not over-soak the tortillas to avoid mushy texture. Shred chicken finely for better texture. Sautéing onion and garlic adds depth of flavor. Tent with foil if top browns too quickly. Can be made ahead and refrigerated for up to 24 hours before baking. For extra kick, add jalapeños or smoked paprika. Adaptable for vegetarian, low-carb, dairy-free, and slow cooker methods.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 375
- Sugar: 3
- Sodium: 700
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 2.5
- Protein: 25
Keywords: King Ranch Chicken Casserole, Tex-Mex casserole, creamy chicken casserole, comfort food, easy dinner, chicken recipe, casserole recipe