This King Ranch chicken recipe is a zesty, old-fashioned casserole with just 10 minutes of prep! Creamy layers of chicken, tortillas, veggies, and cheese, make it perfect for a quick dinner or make-ahead freezer meal.
Table of Contents
If you’re looking for the best chicken casserole recipes, try this dump-and-bake chicken broccoli rice casserole, a 5-ingredient crescent roll chicken casserole, a pan of dump-and-bake chicken tzatziki with rice, this chicken a la king recipe, and this dump-and-bake lemon chicken orzo, too!
Amazingly delicious. I could not believe something so simple could taste so good. I did follow the instructions for prep ahead and assembled it 24 hours before baking. I was worried the tortillas might go soggy but they were all good.
– Ali
The original King Ranch Chicken recipe is named for King Ranch in Texas — one of the largest ranches in the United States. The Tex-Mex casserole doesn’t have any known ties to the actual ranch itself, and the origin of the dish is unknown. What we do know? This easy supper has been loved for generations!
King Ranch Chicken is a Hearty, Family-Friendly Casserole
King ranch chicken is warm, cheesy, and totally kid-friendly! Show up at any potluck, church supper, or family gathering in the South, and odds are good that someone will bring the hearty casserole to share with loved ones. Made with a few shortcut ingredients like a store-bought rotisserie chicken and canned soup, the easy meal comes together in just 10 minutes.
While there are many different versions of Texas King Ranch chicken casserole, most recipes generally include a sauce made with RoTel diced tomatoes with green chilies, condensed cream of mushroom and cream of chicken soups, diced bell peppers and onions, and chunks or shreds of chicken. Corn tortillas or tortilla chips create layers with the sauce, and the whole dish is finished with cheese. Unlike spicier Tex-Mex fare like beef barbacoa, this dinner is mild, creamy, and very family-friendly. What’s not to love about that?!
Ingredient Notes and Tips for Success
- Use a store-bought rotisserie chicken for a shortcut, try leftovers from a previous meal, or boil about 1 ½ lbs. of boneless, skinless chicken breasts or chicken thighs until cooked through (about 15-20 minutes). When cool enough to handle, chop or pull the chicken.
- Condensed cream of chicken soup and condensed cream of mushroom soup create the creamy sauce that binds the casserole filling together. Use any combination of condensed soups that you prefer — only cream of mushroom, only cream of chicken, or try other flavors like cream of celery or cream of onion.
- Canned diced tomatoes with green chilies (such as Rotel brand) bring zesty Tex-Mex “kick” to the casserole. For a less-spicy option, look for mild Rotel or use plain canned diced tomatoes and a can of mild diced green chiles. If you like it spicy, use a can of spicy Rotel or add cayenne pepper. You can also stir in other spices like garlic powder, onion powder, chili powder, cumin, and paprika for even more flavor.
- Swap out the cheddar for other good melting varieties, such as Mexican blend, Colby, Colby Jack, Monterey Jack, or Pepper Jack cheese.
- Corn tortillas form the layers in the casserole. You can sub with crunchy crushed corn tortilla chips, coarsely crushed Doritos, or flour tortillas. The flour tortillas will have a softer texture and a different flavor.
How to Make this King Ranch Chicken Recipe
If you’re looking for a quick and easy weeknight dinner, a freezer meal to prep ahead, or satisfying and delicious comfort food to share with friends, then this easy King Ranch casserole is the dish for you! I’ve included detailed directions in the recipe card below, but here’s the overview with my notes:
- Sauté bell pepper and onion until tender.
- Stir together the sautéed pepper and onion with the chicken, soups, and tomatoes and chilies. Taste and season with salt and pepper, if necessary.
- Arrange the tortillas in a casserole dish.
- Spread half of the chicken mixture over the tortillas and then sprinkle with half of the cheese.
- Repeat the layers one more time with the remaining ingredients, ending with the cheese on top.
- Bake for about 25-30 minutes. Garnish with sliced green onion, chopped fresh cilantro or parsley, or a dollop of sour cream or salsa.
Serving Suggestions
Pair the simple King Ranch chicken with tortilla chips or Fritos, salsa, and guacamole; with a side of ranch style beans or black beans; or alongside a pan of jalapeno cheddar Mexican cornbread, southern-style green beans, or a crisp green salad.
Preparation and Storage Tips
- Make Ahead: This is the ultimate prep-ahead meal to get dinner on the table quickly and easily — even on busy nights. Assemble the King Ranch 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.
- How to Freeze: Freeze the casserole before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight, allow the dish to come to room temperature on the counter for at least 30 minutes, and then bake according to recipe instructions.
- How to Bake from Frozen: Cover the dish with aluminum foil for the first 30 minutes, and then continue baking the frozen casserole for about 15-30 more minutes (uncovered), or until heated through.
- Storage: Leftover casserole will last in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftover baked casserole in an airtight container for up to 3 months.
- How to Reheat: Warm leftovers in a 350°F oven for 15-20 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.
I made the king ranch chicken last night it was so simple and everyone loved it. Thank you for your recipe.
– Judy
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
King Ranch Chicken Casserole
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.
Notes
Nutrition
More Easy Chicken Casserole Recipes
Chicken Spaghetti Casserole
1 hour hr 15 minutes mins
Dump-and-Bake Chicken Chili Casserole
1 hour hr 15 minutes mins
Buffalo Chicken Casserole
40 minutes mins
Originally published in November, 2020, this post was updated in April, 2025.
I am the exact same way! I thrive on routine, and if mine is thrown off, my day is out of whack! This casserole looks like a dinner routine that I could get into weekly. Love the peppers and rotel in here. Looks SO good, Blair!
Thanks, Gayle! Routine keeps me sane! 🙂
so one time in college i got sick off of king ranch casserole in the cafeteria. Haven’t touched it since. But this.. this looks it might be my comeback dish
Hah! I hope that this is better than the cafeteria version! 🙂
My family does not like corn tortillas. Could I use tortilla chips instead?
Yes, that should work well, Vickie! They will have a crunchier texture than the tortillas, but will soften nicely in the dish. I bet it will be great!
Hey Blair
I found your recipes on a “recipe” web site. OMG! So good! Thank you
Hi, Patti! So glad that you stopped by! 🙂
I have a similar recipe except instead of the soup and the Rotel tomatoes, I use 1 cup of salsa and 1 cup of milk! Everything else is the same. We love it here. My former SIL gave me the recipe many years ago and I’ve made it a lot. I love taking it to potlucks–it disappears quickly. It’s a great go-to recipe, I agree. (We call it Chicken Enchilada Casserole).
That’s funny, Diane! I never thought about the fact that it’s basically an enchilada casserole! ???? Whatever you call it, it’s a keeper!
Another delicious casserole recipe! You are the casserole queen!
Thanks, Kristy! Yes, at this time of year we eat a lot of casseroles! 🙂
Life is just BUSY! With kids, even busier, with 3 boys…out of control.. LOL A few great recipes that are quick to throw together and into the oven and you can make in advance are sure to be a hit in all of our busy lives.
Thanks, Bobbi! 🙂
My husband is diabetic. Do you think this would good with a layer of black beans on the bottom?
Absolutely, Khrystine! Sounds like a great idea!
I made the king ranch chicken last night it was so simple and everyone loved it. Thank you for your recipe.
Awesome, Judy! I’m so glad that it was a hit. Thanks for taking the time to come back here and leave me a note! 🙂
Could you use flour tortilla instead of corn. Or do you know of a substitute for the corn tortillas.?
Hey, Sarah! Yes, you can definitely use flour tortillas instead! Enjoy! 🙂
Your recipe turned out beautifully! Previously, the recipe I used was labor intensive and had many steps. Your recipe streamlines the process without sacrificing flavor. I will definitely making it again.
We’re so glad you found it to be so easy! Thank you for trying it out, Becca!
Been making this for a long time. I make the sauce and halve it. Add half of the tortillas in a casserole for one night’s dinner and freeze the rest of the sauce. When I am ready for the second half, I thaw the frozen sauce and when thawed proceed to add the rest of the tortillas.
Great tip, Teri! Thank you!!! I love when I can freeze food and get two meals for one effort. Genius!!!
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
Oh, good to know that the Greek yogurt works too! Thanks, Maria!
I do not see where this recipe calls for sour cream.
Hi, Kathryn! There’s no sour cream in the recipe. I think she may have used Greek yogurt in another King Ranch Casserole recipe in lieu of the sour cream called for in the other recipe. I make the cream sauce here with the condensed soup, but other recipes call for a cream sauce from scratch that uses sour cream. Hope that clarifies! 🙂
Top with a dollop when you serve it.
Gee when I was the name of the recipe I thought it would have Ranch seasoning . I’d make it either way as it sounds good
No Ranch dressing, but I hope you enjoy it! 🙂
It’s named for the King Ranch in South Texas where it is supposed to have originated.
I am making this a day in advance for a teacher’s potluck meal. The cafeteria has a oven. Should I cook it the day before in the oven, or prep it have them place it in the oven? I am only concerned the corn tortillas may become soggy.
Hi, Audra! You can honestly do it either way, since the tortillas will get soft no matter what (that’s how they’re supposed to be, so it’s nothing to worry about). Whatever is easiest for you or the cafeteria staff. 🙂
Another easy and delicious meal. I added black beans onto the 1st layer of tortillas. So good! Thank you Blair!
The beans are a great addition, Adela Lynn! Thanks for your note. 🙂
Amazingly delicious. I could not beleive something so simple could taste so good. I did follow the instructons for prep ahead and assembled it 24 hours before baking. I was worried the tortillas might go soggy but they were all god.
That’s awesome, Ali! I’m so glad that it was a hit! 🙂
Not a bad recipe…made this after the abnormal Texas winter storm. This recipe only mentioned salt and pepper. Being a Texan and all, that’s a no go in my house….therefore, I jazzed it up with some shakes of onion powder, pepper, chicken bouillon seasoning, and half a packet of taco seasoning. Lastly, not a corn tortilla in sight at the stores so I crushed up Doritos and used that as the tortilla base. Must have been a hit because there were not any leftovers.
Your version sounds great! I’m so glad that you were able to make it work with the ingredients you had on hand! 🙂
The original recipe calls for 1/2 to a whole packet of taco seasoning. I have a newspaper clipping from the Houston Chronicle with the original recipe. This is close, but not the real thing.
I’m really glad you pointed out that there are no ties between King Ranch Chicken and the ranch itself. Growing up in south Texas, the father of a good friend of mine was the vice president/ general manager of the King Ranch. I mentioned King Ranch chicken around him one time and he put his hand on my shoulder (he’s a towering man that has over 50 years ranching experience) and said “Son, around here we don’t eat yard bird. Let’s not call it that, ok?” Never did that again.
Hah hah! That’s a great story — and so cool that you knew the man himself. 🙂
Had this exact recipe from 20 yrs ago. Got it from a woman at a Dude Ranch in Wyoming. It’s always been a family favorite, for special occasions or just a week day dinner! It’s always a very welcome meal!!!
That’s wonderful, Bam. I’m so glad that it has remained a favorite. Thanks for your kind note!
This dish is always a hit in our house anytime I make it. My crew is not big on leftovers, but this is one dish that gets heated in the microwave oven until it is all gone (maybe the next day).
When I am really tired and busy, I buy a prepared rotisserie chicken instead of boiling my own and still add some chicken broth to make it moist! I Always make one 9×13 and usually have enough to make a smaller dish to put in the freezer without baking it! Makes a great dish for 2 people with a salad!!
Amazing! I’m so glad to know that it’s well-loved in your home, Brenda. Thanks for your kind note!
I loved your chicken and dressing casserole, so I know I’ll love this one as well. It’s been a few years since I’ve had it and I’ve had a hankering for it.
Oh, good! Enjoy, Linda! 🙂
I tried this King Ranch Chicken recipe about a month ago, and I couldn’t believe how easy it was and yet it turned out so tasty! I belong to a bunco group, where 12 of us take turns hosting/bringing the main dish! I usually make a zesty BBQ chicken in the crock pot when it’s my turn, but I’m thinking I might try bringing this next time instead! I think they would love it! I live in Texas & I’ve actually been to the real “King Ranch” – I think that’s why this recipe caught my eye!! I’m making this again tonight to share with our son – I know he’ll love it, too! I’m seeing some other recipes on your site that I can’t wait to try! BTW I like to serve this with homemade Mexican style rice 🙂
Thank you, Sandy! I’m so glad that you like this dish. That’s really cool that you’ve been to the real King Ranch. 🙂 Hope your son enjoys the meal, and that you find some other new favorites on my site as well!