Classic King Ranch Chicken Casserole

Classic king ranch chicken casserole recipe

The Spruce Eats / Diana Chistruga

  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 8 to 10
Nutritional Guidelines (per serving)
740 Calories
57g Fat
24g Carbs
35g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 8 to 10
Amount per serving
Calories 740
% Daily Value*
Total Fat 57g 73%
Saturated Fat 30g 151%
Cholesterol 183mg 61%
Sodium 566mg 25%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 12%
Protein 35g
Calcium 625mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This well-seasoned casserole is a big family favorite. Use Cheddar cheese or a Mexican cheese blend in this great-tasting chicken casserole. You can put this king ranch casserole together earlier in the day, then cover and refrigerate until you're ready to bake. Serve with a tossed salad for an easy and fabulous family meal.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 clove garlic (crushed and minced)
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 2 (10-ounce) cans diced tomatoes with green chiles (drained)
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • 8 to 10 corn tortillas (sliced into 1-inch pieces)
  • 4 cups chicken (diced or shredded, cooked)
  • 3 cups Cheddar cheese (or Cheddar Jack cheese blend, shredded)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for classic king ranch chicken casserole
    The Spruce Eats / Diana Chistruga
  2. Heat the oven to 350 F. Grease a 13- x 9-inch baking dish or spray it with nonstick cooking spray. 

    Grease pan
    The Spruce Eats / Diana Chistruga
  3. In a large skillet, heat the vegetable oil over medium heat. Sauté the chopped onion and bell pepper until softened.

    Heat vegetable oil
    The Spruce Eats / Diana Chistruga
  4. Add the minced garlic and sauté for 1 minute longer.

    Add garlic
    The Spruce Eats / Diana Chistruga
  5. Add the cream of mushroom and cream of chicken soups, tomatoes with green chiles, oregano, cumin, chili powder, and the black pepper. Bring the mixture to a boil.

    Add vegetables
    The Spruce Eats / Diana Chistruga
  6. Reduce heat to low and simmer, stirring, for 5 to 6 minutes.

    Reduce heat to low
    The Spruce Eats / Diana Chistruga
  7. Arrange about one-third of the tortilla strips in the baking dish.

    Arrange tortilla strips
    The Spruce Eats / Diana Chistruga
  8. Top with about one-third of the chicken and about one-third (about 2 cups) of the sauce mixture.

    Top with chicken
    The Spruce Eats / Diana Chistruga
  9. Sprinkle 1 cup of the cheese over the sauce layer.

    Sprinkle cheese
    The Spruce Eats / Diana Chistruga
  10. Repeat layers of the tortillas, chicken, cheese, and sauce two more times, ending with the cheese.

    Repeat layers
    The Spruce Eats / Diana Chistruga
  11. Bake for 45 to 55 minutes, until hot and bubbly.

    Bake
    The Spruce Eats / Diana Chistruga
  12. Remove from the oven and let stand for about 10 minutes before serving.

    Remove from the oven
    The Spruce Eats / Diana Chistruga
  13. Serve and enjoy!

    Serve classic king ranch chicken
    The Spruce Eats / Diana Chistruga