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King Ranch Chicken Casserole

King Ranch Chicken Casserole

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Bring some Tex-Mex to your table with this delicious, easy King Ranch chicken casserole that’s been a favorite for generations of my family. This hearty and flavorful casserole is also a great make-ahead meal that can be frozen and reheated for a quick and tasty dinner any time.

  • Total Time: 45 minutes
  • Yield: 8 servings 1x


  • 2 Tablespoon olive oil
  • 1  red or orange pepper, diced
  • 1 cup onion, diced
  • 10.5 oz can cream of mushroom soup
  • 10.5 oz can cream of chicken soup
  • 10 oz can Rotel tomatoes
  • 2 cups cooked cubed or shredded chicken
  • 2 teaspoon garlic powder
  • 3 cups shredded Mexican cheese
  • 1214 6-inch corn or flour tortillas, quartered
  • 3 Tablespoons cilantro, chopped, optional
  • 2 green onions, sliced, optional
  • sour cream, topping, optional


  1. Preheat the oven to 350 degrees.
  2. In a saucepan heat olive oil and sauté pepper and onion until softened. 
    saute vegetables for king ranch chicken
  3. To the sauteed vegetables, add in the soups, Rotel tomatoes, chicken, cilantro and garlic powder. Stir until combined and heated through.
    king ranch chicken casseroleking ranch chicken casserole
  4.  In a 9″×13″ greased pan layer a third of your tortillas, a third of chicken mixture, and a third of shredded cheese. Repeat with 2 more layers, finishing with the cheese.
    first layer of king ranch chickenmore layers of the king ranch chicken casserole
  5. Bake 30-35 minutes uncovered. Top with green onion or additional cilantro if desired. Serve hot! 
    king ranch chicken casserole


  • Leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. Always use air-tight containers. 
  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican