• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
  • Cinco de Mayo Recipes
  • All Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 4th of July
  • Big Green Egg, Grilling & Smoking
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Grits and Pinecones » Recipes » Chicken » Classic King Ranch Chicken Casserole

    Classic King Ranch Chicken Casserole

    April 5, 2018 by Sharon Rigsby, Updated May 11, 2020 2 Comments

    Jump to Recipe Print Recipe
    Classic King Ranch Chicken Pinterest pin

    Classic King Ranch Chicken Casserole aka Mexican Chicken Casserole or King Ranch Casserole is an easy, make-ahead, delicious entrée loaded with melty cheese, yummy tomatoes, spicy peppers and green chilies and juicy chicken sandwiched between layers of corn tortillas.

     King Ranch Chicken Casserole in a white baking dish garnished with chopped chives.

    I’ve been making this King Ranch Casserole for more years than I can count, it’s one of my “go-to” recipes and it’s always been one of my family’s favorites. I’ll bet after one taste it will be one of yours too! This Classic King Ranch Chicken Casserole is also comfort food at its finest and perfect for your Cinco de Mayo celebrations!

    There are lots of different versions of King Ranch Casserole with Rotel around, but no matter how you make it, this classic, slightly spicy Tex-Mex chicken casserole is delicious.

    A quick look up on the internet of King Ranch Casserole history says that even though there apparently is no connection to a ranch in Texas by the same name, the name supposedly comes from King Ranch, one of the largest ranches in the United States! 

    I think this is the best King Ranch Chicken recipe because not only is it delicious, it freezes beautifully and travels well. It’s also perfect for pot-luck dinners, taking to new neighbors, and serving to guests. You can also make this King Ranch Casserole ahead and this recipe serves eight, so I usually split everything up and make 2 or 3 casseroles. Then I bake one and freeze the other one for later on.  I love when you can prepare a dish one time and end up with 2-3 entrées. It’s a BOGO of sorts!

    If you like casseroles like I do, you might also like these easy make-ahead wonders: Chicken, Sausage and Wild Rice Casserole, Easy Baked Spaghetti Pie Casserole, and Easy Make-Ahead Baked Ziti. 

    How to make Classic King Ranch Chicken Casserole

    To make this scrumptious King Ranch Chicken Casserole, gather your ingredients which are: onion, bell pepper, olive oil, cooked chicken, cream of chicken and cream of mushroom soups, a can of diced tomato and green chilies (Rotel), chili powder, salt and pepper, garlic powder, corn tortillas and shredded cheddar cheese. Yes, there are a fair number of ingredients, but there are only a few easy steps to assemble everything and it’s ready to pop in the oven. 

     King Ranch Chicken Casserole ingredients including Rotel tomatoes, corn tortillas and chicken.

    To get started, heat a large skillet over medium-high heat and add the olive oil, onion and bell pepper. Saute, stirring frequently for about 5 minutes or until the vegetables are tender.

    In a large skillet olive oil with diced onion and green bell pepper.

    Add the chicken, cream of mushroom and chicken soups, a can of diced tomato and green chiles, chili powder, salt, and pepper, and garlic powder. Mix well and cook for 2-3 more minutes or until everything is heated.

    King Ranch Chicken Casserole chicken mixture in a large skillet.

    Tear the tortillas into pieces. (You can also substitute tortilla chips.) Put a layer of the tortilla pieces on the bottom of your baking dish which has been sprayed with a non-stick cooking spray for easy clean-up. Top with 1/3 of the chicken mixture and 2/3 cup of cheese. Repeat the layers twice, ending with the cheese.

     King Ranch Chicken Casserole divided up into two disposable aluminum pans topped with shredded cheese.

    Bake uncovered at 350 degrees for 30-35 minutes.

    Optional, top with sour cream, additional shredded cheese, avocado, and or salsa when serving

     King Ranch Chicken Casserole in a white baking dish garnished with chopped chives. With a slice on white plate.

    Notes:

    *You can use a rotisserie chicken from your deli. I just drizzled a little olive oil and added salt and pepper to 2 chicken breasts because that’s what I had and roasted them for about 40 minutes at 350 degrees.

    **To make one casserole that serves 8, use a 9×13 baking dish. I wanted two casseroles, so I used 2 8×8 disposable aluminum pans and divided the mixture. If freezing, cover tightly and place in the freezer. When ready to cook, thaw in the refrigerator overnight and bake as directed. If the casserole is still frozen, add about 20 minutes to the baking time.

    If you liked the recipe above, please consider rating it and leaving a comment below. Also, follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Grits and Pinecones!

    King Ranch Chicken Casserole in a white baking dish garnished with chopped chives.
    Print Pin
    4.2 from 5 votes

    Classic King Ranch Chicken Casserole

    Classic King Ranch Chicken Casserole aka Mexican Chicken Casserole or King Ranch Casserole is an easy, make-ahead, delicious entrée loaded with melty cheese, yummy tomatoes, spicy peppers and green chilies and juicy chicken sandwiched between layers of corn tortillas. It's also perfect for Cinco de Mayo!
    Course Main Dish
    Cuisine Mexican/Southwestern
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 8 servings
    Calories 425kcal
    Author Sharon Rigsby

    Ingredients

    • 1 large onion diced
    • 1 large green bell pepper chopped
    • 2 Tbsp olive oil
    • 3 cups chopped cooked chicken
    • 1 can cream of chicken soup 10 3/4 oz can
    • 1 can cream of mushroom soup 10 3/4 oz can
    • 1 can tomatoes and green chilies 10 oz can
    • 1 tsp chili powder
    • 1/4 tsp salt and pepper
    • 1/4 tsp garlic powder
    • 12-6 inch corn tortillas
    • 2 cups shredded sharp Cheddar cheese

    Instructions

    • Heat a large skillet over medium-high heat and add the olive oil, onion and bell pepper. Saute for about 5 minutes, stirring frequently, until the vegetables are tender.
    • Add the chicken, cream of mushroom and chicken soups, a can of diced tomato and green chiles, chili powder, salt and pepper, and garlic powder. Mix well and cook for 2-3 more minutes or until everything is heated.
    • Tear the tortillas into pieces. Put a layer of the tortilla pieces on the bottom of a 9x13 oven proof baking dish** which has been sprayed with a non-stick cooking spray for easy clean-up.
    • Top with 1/3 of the chicken mixture and 2/3 cup of cheese. Repeat the layers twice, ending with the cheese.
    • Bake uncovered at 350 degrees for 30-35 minutes.
    • Optional, to serve, top with sour cream, additional shredded cheese, avocado, and/or salsa.

    Notes

    *You can use a rotisserie chicken from your deli. I just drizzled a little olive oil and added salt and pepper to 2 chicken breasts because that's what I had and roasted them for about 40 minutes at 350 degrees.
    **To make one casserole that serves 8, use a 9x13 baking dish. I wanted two casseroles, so I used 2 8x8 disposable aluminum pans and divided the mixture. If freezing, cover tightly and place in the freezer. When ready to cook, thaw in the refrigerator overnight and bake as directed. If the casserole is still frozen, add about 20 minutes to the baking time.
    ***You can substitute Tostitos, Doritos or other corn chips for the corn tortillas.

    Nutrition

    Calories: 425kcal | Carbohydrates: 13g | Protein: 37g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 844mg | Potassium: 403mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1450IU | Vitamin C: 59.4mg | Calcium: 460mg | Iron: 1.4mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don't miss any recipes!Subscribe to Grits and Pinecones.

     

    « Orange Cupcakes with Cream Cheese Orange Frosting
    Classic Southern Seven-Layer Salad »

    Reader Interactions

    Comments

    1. Maria Williams

      November 29, 2018 at 3:45 am

      I made this recipe exactly as directed Except I used plain Greek yogurt instead of sour cream, and I used canned chicken breast. It was absolutely delicious and so easy and quick to make! Regards Maria

      Reply
      • Gritsandpinecones

        December 01, 2018 at 6:08 pm

        Hi Marie,
        Thanks so much for letting me know and your substitutions sound great!
        All my best,
        Sharon

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

    • Classic Southern Potato Salad
    • Best Southern Crispy Fried Oysters
    • Blackened Grouper
    • Quick and Easy Hoe Cakes (Fried Cornbread)

    See all of my recipes →

    4th of July recipes:

    • Red White and Blue No-Bake Icebox Cake
    • 38 Easy 4th of July Recipes and Menu Ideas 2022
    • Easy Southern Tomato Pie
    • Easy Old-Fashioned Southern Peach Cobbler

    See more 4th of July recipes →

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2022 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 206Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    2218 shares