King Ranch Chicken Casserole

5 from 20 votes

A cozy and comforting King Ranch chicken casserole includes layers of creamy, zesty chicken, cheese, and corn tortillas.

Course Dinner, Main Course

Cuisine American, Southern

Keyword chicken casserole, King Ranch Chicken, King ranch chicken casserole, king ranch chicken recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 477kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish (I love using this one that comes with a lid)
Large skillet (Smithey Ironware Co. makes one of my favorites)

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 medium green bell pepper, diced
3 cups cooked and shredded chicken (such as the meat from a store-bought rotisserie chicken)
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chilies, not drained (I used mild Ro-Tel brand)
12-14 corn tortillas (about 5-6 inches in diameter each) (or as many tortillas as needed to cover the dish)
8 ounces (about 2 cups) grated sharp cheddar cheese or Mexican cheese blend
Optional garnish: sliced green onion; chopped fresh parsley or cilantro; sour cream; salsa

Instructions

Preheat oven to 375°F (190°C). Spray a 13 x 9-inch baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the bell pepper and onion; sauté until tender (about 5 minutes).
In a large bowl, stir together chicken, condensed soups, tomatoes and chilies, and sautéed bell pepper and onion.
Arrange half of the tortillas in an even layer in the bottom of the prepared baking dish. Cut the tortillas if necessary in order to cover the bottom of the dish. It’s fine if they overlap some, too.
Spread half of the chicken mixture over the tortillas. Sprinkle with half of the cheese. Repeat the layers with the remaining ingredients, finishing with the cheese on top.
Bake, uncovered, until the cheese melts and the filling is hot and bubbly, about 25-30 minutes.
Garnish with green onion or fresh herbs. Slice and serve.

Video

Notes

Make Ahead: Assemble the casserole, wrap tightly, and store in the refrigerator for up to 1 day before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.

To Freeze: Before baking, wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for 30 minutes, and then bake according to recipe instructions.

To Bake from Frozen: Cover the frozen dish with foil for the first 30 minutes, and then continue baking the casserole for about 15-30 more minutes (uncovered), or until heated through.

Nutrition