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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.
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King Ranch Casserole
King Ranch casserole is a timeless classic: a big hearty casserole of chicken, soup, and melty cheese, prepped in a matter of minutes. If you live in Texas or have ever visited, you’re probably familiar with how tasty this dish is!
What I love so much about my King Ranch chicken recipe is how often it’s saved me on busy weeknights. When I’m exhausted and short on time, there’s nothing quite as quick and easy as a casserole – especially King Ranch Chicken.
Just pop open some soup, 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 Chicken Ingredients
- Butter
- Red bell pepper
- Onion
- Cheddar cheese
- Cooked chicken breast
- Condensed cream of chicken soup
- Condensed cream of mushroom soup
- Diced tomatoes with Chilies or Rotel tomatoes
- Flour tortillas
King Ranch Chicken Recipe
- Preheat the oven to 325°F. While the oven is heating, melt the 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 â…“rd of the tortilla pieces. Top with â…“rd 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.
Try one of my easy chicken recipes for prepping chicken for this casserole:
- Slow Cooker Chicken Legs
- Slow Cooker Whole Chicken
- Pulled Chicken Recipe
- Buttermilk Chicken
- Smoked Chicken Thighs
King Ranch Chicken Recipes 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.
King Ranch Casserole 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!
As a heavy, hearty meal, 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 so heavy as bread, as the tortillas serve the same purpose.
Easy Casserole Recipes
- Breakfast Casserole
- Ham and Potato Casserole
- Cheeseburger Casserole
- Sweet Potato Casserole
- Street Corn Casserole
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📋 Recipe
King Ranch Casserole Recipe
Equipment
- 9"x13" casserole dish
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
See our Cooking Conversions Chart for help converting measurements!
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 â…“rd of the tortilla pieces. Top with â…“rd 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.
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