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King Ranch Chicken

Savor the Comfort of King Ranch Chicken Casserole Tonight

Enjoy the cheesy goodness of King Ranch Chicken with this comforting casserole that's perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 stick Unsalted Butter Adds richness; substitute with olive oil for a dairy-free option.
  • 1 large Yellow Onion Diced; provides base flavor; use shallots for a milder taste.
  • 1 small Red Bell Pepper Diced; adds sweetness and color; green bell pepper can be used.
  • 1 small Green Bell Pepper Diced; offers fresh crunch; omit or replace with jalapeño for heat.
For the Sauce
  • 2 cans Condensed Cream of Chicken Soup 10.5 ounces each; creates a creamy texture.
  • 1 can Diced Tomatoes with Green Chilis 10 ounces; adds flavor and moisture.
  • 1 cup Chicken Stock Enhances sauce flavor; use vegetable stock for vegetarian.
  • 2 tablespoons Sour Cream Contributes creaminess; yogurt can be a lighter substitute.
  • 2 teaspoons Chili Powder Provides spice and depth; adjust for personal preference.
  • 1 teaspoon Ground Cumin Adds earthy flavor; omit for a milder dish.
For Assembly
  • 3 cups Rotisserie Chicken Chopped; adds protein and flavor; use any cooked chicken.
  • 3 cups Mild Cheddar Cheese Shredded; melts beautifully for top layer.
  • 6 Flour Tortillas Cut into quarters; forms the casserole layers.
  • Parsley For garnish; adds color and freshness.

Equipment

  • 9x13-inch baking dish
  • large skillet
  • nonstick cooking spray

Method
 

Step-by-Step Instructions for King Ranch Chicken
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large skillet over high heat, melt unsalted butter, then add diced yellow onion, red bell pepper, and green bell pepper. Sauté for about 5-8 minutes until softened.
  3. Stir in the condensed cream of chicken soup, diced tomatoes with green chilis, chicken stock, sour cream, chili powder, and ground cumin. Remove from heat once combined.
  4. Spread ¼ cup of the prepared sauce on the bottom of the baking dish. Layer with 12 tortilla quarters, 1½ cups of chopped rotisserie chicken, and 2 cups of sauce. Add 1½ cups of cheddar cheese on top and repeat layers.
  5. Bake uncovered in the preheated oven for 40 minutes, until the cheese is bubbly and golden. Broil for an extra 1-2 minutes if desired.
  6. Let the casserole rest for about 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

This dish is perfect for potlucks and can be made ahead. Store leftovers in airtight containers for up to 3-4 days.