Classic King Ranch Chicken Casserole

Classic king ranch chicken casserole recipe

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
740 Calories
57g Fat
24g Carbs
35g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 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.


  • 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.

    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

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Related Recipes
Homemade Chicken and Biscuits
Easy Chicken and Broccoli Casserole