This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Whip up a Tex-Mex classic with only minutes of prep and super easy pantry materials with my King Ranch Chicken Recipe! Hearty, creamy, and totally comforting, this is a perfect comfort food to feed the whole family.
Jump to:
How to Make King Ranch Chicken Casserole
- Preheat the oven to 325°F. While the oven is heating, melt butter in a large skillet over medium heat. Dice the peppers and onion, and add them to the pan to saute for 2-3 minutes, until soft.
- Add the chicken and mushroom soups and the can of diced tomatoes and chilies, then chop the chicken and add it to the pan. Mix gently.
- Spray a casserole dish with nonstick cooking spray. Cut the tortillas into bite-sized pieces, then line the bottom of the dish with ⅓rd of the tortilla pieces. Top with ⅓rd of the chicken and soup mix, then 1 cup of cheese. Repeat until you're out of soup mix, then top it with cheese.
- Bake, uncovered, for 30-40 minutes, or until hot and bubbly.
King Ranch Chicken Casserole Recipe Tips
- Pre-cooked chicken works perfectly for this recipe! It's a perfect quick and easy meal for weekdays. I'll bake lots of chicken early in the week, and use it for everything. Or, you can use store-bought rotisserie chicken.
- Because so many of the ingredients are canned, this makes the perfect quick pantry dinner when you're busy and can't cook. Plus it makes a big portion, perfect for leftovers!
- If you prefer the taste and flavor, you can use corn tortillas instead of flour.
- This is a great recipe for freezing.
Try one of my easy chicken recipes for prepping chicken for this casserole:
Variations
- Try different cheeses on this recipe, Colby, Pepper Jack, Monterey Jack are also great choices.
- Want to add some crunch? Sprinkle crushed tortilla chips or Doritos on top.
- If you want to add a kick of spice, try adding chili powder and green chiles to this recipe.
FAQ
The exact origins of King Ranch chicken is hard to trace, but it's generally accepted that the name originates from the King Ranch in Texas. The meal itself is likely the product of many years of similar dishes being passed around and combined until it became its own recognizable recipe!
King Ranch chicken is made from chicken breasts, condensed cream of mushroom and cream of chicken soups, and diced tomatoes with green chilies. These soups and cans are combined with tortillas and cheese, plus any other chosen ingredients such as onions, peppers, sour cream, and more!
What to Serve with King Ranch Casserole
As a heavy and hearty meal, King Ranch chicken casserole pairs well with lighter sides such as sauteed spinach, fresh salad recipes, and green beans. It doesn't need to be paired with anything heavy, like bread, as the tortillas serve the same purpose.
King Ranch Casserole
King Ranch casserole is an instant classic: a big hearty casserole of chicken and melty cheese, prepped in minutes.
What I love so much about my King Ranch chicken recipe is how often it saves me time on busy weeknights. There's nothing quite as quick and easy as a casserole- especially King Ranch Chicken!
Just pop open some soup cans, assemble the casserole, and voila: a rich and filling dinner for everyone to enjoy. Looking for a weeknight dinner hero? Try my King Ranch casserole recipe. One bite of this delicious and ultra-easy meal, and you'll realize why it's such a beloved and nostalgic classic!
King Ranch Casserole Recipe
Equipment
Ingredients
- 2 Tablespoons Butter
- ½ cup Red bell pepper - chopped
- ½ cup Onion - chopped
- 3 cups Cheddar cheese - shredded
- 2 cups Chicken breast - cooked and chopped
- 1 10.75 oz Condensed Cream of Chicken Soup - canned
- 1 10.75 oz Condensed Cream of Mushroom Soup - canned
- 1 14.5 oz Diced tomatoes and Green Chilies - canned, not drained
- 6 12-inch Flour tortillas - cut into strips
Instructions
- Preheat the oven to 325°F. While the oven is heating, melt the butter in a saucepan over medium heat. Dice the peppers and onion, and add them to the pan to saute for 2-3 minutes, until soft.2 Tablespoons Butter,½ cup Red bell pepper,½ cup Onion
- Add the chicken and mushroom soups and the can of diced tomatoes and chilies, then chop the chicken and add it to the pan. Mix gently.2 cups Chicken breast,1 10.75 oz Condensed Cream of Chicken Soup,1 10.75 oz Condensed Cream of Mushroom Soup,1 14.5 oz Diced tomatoes and Green Chilies
- Spray a casserole dish with nonstick cooking spray. Cut the tortillas into bite-sized pieces, then line the bottom of the dish with ⅓rd of the tortilla pieces. Top with ⅓rd of the chicken and soup mix, then 1 cup of cheese. Repeat, until you're out of soup mix and top it with cheese.3 cups Cheddar cheese,6 12-inch Flour tortillas
- Bake, uncovered, for 30-40 minutes or until hot and bubbly.
Notes
- Pre-cooked chicken works perfectly for this recipe! It's a perfect quick and easy meal for weekdays. I'll bake lots of chicken early in the week, and use it for everything.
- Because so many of the ingredients are canned, this makes the perfect quick pantry dinner when you're busy and can't cook. Plus it makes a big portion, perfect for leftovers!
- If you prefer the taste and flavor, you can use corn tortillas instead of flour.
Comments
No Comments