King Ranch Chicken Casserole with Rotel is an iconic Texas recipe loaded with melted cheddar cheese, canned tomatoes and green chilies, tender and juicy chicken, and condensed cream of chicken, and cream of mushroom soup, all sandwiched between layers of corn tortillas.
Like my Asiago Chicken, Chicken and Hash Brown Casserole, French Onion Soup Chicken Casserole, and Buffalo Chicken Pasta Bake, this easy, make-ahead, delicious dinner entrée epitomizes comfort food and will have everyone asking for more.
So whether you are craving Tex-Mex food or want an easy make-ahead chicken casserole, King Ranch Casserole fits the bill.
Like my Chicken Sausage and Wild Rice Casserole, Baked Ziti, Baked Spaghetti Pie, or Cheesy Hamburger Noodle Casserole, homemade King Ranch Chicken Casserole freezes well and makes a perfect emergency casserole.
Emergency casseroles are a dish you can take out of the freezer at a moment’s notice and pop in the oven for those nights when you have last-minute company, you are too tired to cook, or you have been too busy to plan anything else for dinner.
It also travels well, so it’s perfect for taking to a pot-luck dinner, giving to a new neighbor, bringing to a sick friend, serving guests, or celebrating Cinco de Mayo.
Because this recipe serves eight, I usually divide everything and make two or three casseroles. Then I bake one and freeze the other(s) for another meal. I love when you can prepare a dish one time and end up with two to three entrées. It’s a BOGO of sorts!
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Ingredient notes:
Yes, this looks like a lot of ingredients, but once you cook the onions and bell pepper, it all comes together quickly.
- Cooked chicken – this can be leftover chicken, a purchased rotisserie chicken, canned chicken, or meat from Roasted Bone-in Chicken Breasts
- Onion and bell pepper – add their sweet goodness and loads of flavor to the casserole.
- Olive oil – is used to saute the onion and bell pepper.
- Condensed cream of chicken and cream of mushroom soups – add a rich creaminess and flavor to this casserole.
- Rotel – a spicy blend of canned tomatoes and green chilies is what makes this casserole so flavorful. I usually use the original, but you can use mild if you want a little less spice.
- Chili powder, salt, pepper, and garlic powder – combine to perfectly season the casserole and enhance all the other flavors.
- Corn tortillas – these gluten-free wonders add a tasty corn flavor to the dish.
- Sharp cheddar cheese – is an essential component in so many casseroles, and this one is no exception. I recommend shredding your own, but you can get away with using the pre-shredded packaged stuff if you are looking for a shortcut.
How to make King Ranch Chicken Casserole:
- Preheat the oven to 350° F.
- Heat a large skillet over medium-high heat and add the olive oil, onion, and bell pepper. Saute, frequently stirring, for about five minutes or until the vegetables are tender.
- Add the chicken, cream of mushroom and chicken soups, a can of Rotel, chili powder, salt, pepper, and garlic powder.
- Combine the ingredients and continue cooking for two to three more minutes or until everything is heated through.
- Tear the corn tortillas into quarters. Spray a 9′ x 13′ casserole dish with non-stick cooking spray and cover the bottom with a third of the tortilla pieces.
- Top with a third of the chicken mixture and two-thirds cup of shredded cheese and spread out evenly.
- Repeat the layers twice, ending with the remaining cheese.
- Bake uncovered at 350 degrees for 35 minutes or until the cheese on top is nicely melted and the casserole is hot and bubbling.
- Remove from the oven and let sit for about five minutes. Top with optional garnishes and serve while it’s hot.
What sides go with King Ranch Chicken Casserole:
I usually serve this dish all by itself. However, if you want to add a salad, my Mexican Chopped Salad with Honey Lime Dressing, Tomato, Avocado and Feta Salad with Corn, Cornbread Salad, or my Southern Corn Salad would pair nicely with it.
To round things out, a slice of my Southern Cornbread with Buttermilk, Old Fashioned Cornbread, or even a serving of my Quick and Easy Hoe Cakes would be a great addition.
Recipe variations:
Keep in mind using different ingredients will produce a dish with a different taste than the original recipe. But it will still be delicious, just taste a little different.
- You can substitute Doritos, Fritos, or other tortilla corn chips for the corn tortillas.
- For the “cream of” condensed soups, I like the combination of cream of chicken and cream of mushroom, but you can also use two cans of cream of chicken soup or two cans of cream of mushroom soup.
- Sharp cheddar cheese provides an excellent flavor; however, you can substitute other easy-melting cheeses, including Colby, Monterey Jack, or a Mexican blend. Gruyere and pepper jack are also good choices.
Recipe FAQs:
Yes, make the casserole as directed up to one day ahead, but do not bake it. Cover it and store it in the refrigerator. Remove it from the fridge about 30 minutes before baking it to allow it to come to room temperature, and follow the directions for baking it.
To freeze it, make the casserole as directed, but do not bake it. Instead, wrap it securely and store it in the freezer for up to three months. Then, remove it from the freezer and store it in the fridge overnight so it can thaw before baking.
Then, remove it from the fridge about 30 minutes before baking it to allow it to come to room temperature, and follow the directions for baking it.
Leftovers will last covered in the fridge for up to four days. You can also freeze the leftover baked casserole in an airtight container for up to three months.
Rotel is a popular brand of zesty canned diced tomatoes and green chilies. It comes in several flavors, including original, mild, and hot.
If you don’t have Rotel or another brand of canned tomatoes and green chilies, you can substitute a cup of petite diced tomatoes and a small can of diced green chilies.
Sharon’s tips:
This recipe, as written, serves eight adults. If you won’t be serving that many folks, you may want to consider dividing the mixture up, using smaller baking dishes and making two or three casseroles. Aluminum disposable pans are great for this, especially if you will be freezing the extras.
Optional garnishes or toppings include sour cream, more shredded cheese, diced jalapenos, avocado, salsa, or pico de Gallo.
More chicken casserole recipes:
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Classic King Ranch Chicken Casserole with Rotel
Ingredients
- 1 large onion, peeled and diced
- 1 large green bell pepper chopped
- 2 tablespoons olive oil
- 3 cups chopped cooked chicken
- 1 can condensed cream of chicken soup, 10 ¾ ounce can
- 1 can condensed cream of mushroom soup, 10 ¾ ounce can
- 1 can Rotel tomatoes and green chilies original, 10 ounce can
- 1 teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 12 corn tortillas, 6 inch
- 2 cups shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 350 °F
- Heat a large skillet over medium-high heat and add the olive oil, onion, and bell pepper. Saute, frequently stirring, for about five minutes or until the vegetables are tender.
- Add the chicken, cream of mushroom and chicken soups, a can of Rotel, chili powder, salt, pepper, and garlic powder. Combine the ingredients and continue cooking for two to three more minutes or until everything is heated through.
- Tear the corn tortillas into quarters. Spray a 9' x 13' casserole dish with non-stick cooking spray and cover the bottom with a third of the tortilla pieces.
- Top with a third of the chicken mixture and two-thirds cup of shredded cheese and spread out evenly. Repeat the layers twice, ending with the remaining cheese.
- Bake uncovered at 350 degrees for 30 minutes or until the cheese on top is nicely melted and the casserole is hot and bubbling.
- Remove from the oven and let sit for about five minutes. Top with optional garnishes and serve while it's hot.
Notes
- You can substitute Doritos, Fritos, or other tortilla corn chips for the corn tortillas.
- For the “cream of” condensed soups, I like the combination of cream of chicken and cream of mushroom, but you can also use two cans of cream of chicken soup or two cans of cream of mushroom soup.
- Sharp cheddar cheese provides an excellent flavor; however, you can substitute other easy-melting cheeses, including Colby, Monterey Jack, or a Mexican blend. Gruyere and pepper jack are also good choices.
- To make this casserole ahead, make it as directed up to one-day early, but do not bake it. Cover it and store it in the refrigerator. Remove it from the fridge about 30 minutes before baking it to allow it to come to room temperature, and follow the directions for baking it.
- To freeze the casserole, make it as directed, but do not bake it. Instead, wrap it securely and store it in the freezer for up to three months. Then, remove it from the freezer and store it in the fridge overnight so it can thaw before baking.
- Leftovers will last covered in the fridge for up to four days. You can also freeze the leftover baked casserole in an airtight container for up to three months.
Bj Williams
I use a t.of onion powder instead of an onion.
Bj Williams
I don’t use onions in Mine. I don’t use onions IN ANYTHING
Maria Williams
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
Gritsandpinecones
Hi Marie,
Thanks so much for letting me know and your substitutions sound great!
All my best,
Sharon