King Ranch Chicken

Overhead shot of king ranch chicken casserole

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4.78 from 18 votes

A cozy and comforting King Ranch Chicken Casserole with just 10 minutes of prep!

Course Dinner, Main Course

Cuisine American, Southern

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

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings - 8 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 onion, diced
1 green bell pepper, diced
3 cups cooked and shredded chicken
1 (10.5 ounce) can condensed cream of chicken soup, not diluted
1 (10.5 ounce) can condensed cream of mushroom soup, not diluted
1 (10 ounce) can diced tomatoes with green chilies, not drained (I used mild Ro-Tel brand)
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 cheddar cheese

Instructions

Preheat oven to 375 degrees F (190C).
Spray a 13 x 9-inch baking dish with cooking spray and set aside.
In a large skillet over medium-high heat, sauté bell pepper and onion 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. I like to cut the tortillas in half so that it’s easier to cover 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 layers with remaining ingredients, finishing with cheese on top.
Bake, uncovered, for 25-30 minutes (or until heated through and bubbly).

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