The Texas Comfort Food Legend
Hey friends! If there is one dish that defines “Southern comfort” in my house, it is King Ranch Chicken Casserole. It is basically the Tex-Mex answer to lasagna layers of tender chicken, corn tortillas, and melted cheese, all smothered in a creamy, spicy tomato sauce. It is the kind of meal that shows up at every potluck and church gathering for a reason: it is warm, gooey, and makes everyone feel instantly at home.
I usually lean toward quick, lighter meals during the week, like my go-to grilled lemon herb chicken or those fast hummus wraps, but when Sunday rolls around? I want something bubbly and cheesy that sticks to my ribs. This casserole is unapologetically rich and worth every single bite.
Why You Will Crave It
Think of this as a creamy enchilada stack without the fuss of rolling. The corn tortillas soften as they bake, soaking up the savory sauce until they become almost dumpling-like. The sauce itself is a magic combination of creamy soups and zesty Rotel tomatoes, giving you that perfect balance of rich dairy and bright acid.
It is hearty and satisfying in a way that my lighter baked cod and veggies just can’t compete with on a cold night. Plus, it feeds a crowd, making it the ultimate mexican chicken casserole for family gatherings.
Key Ingredients for Cowboy Comfort
This recipe relies on pantry staples that transform into something incredible:
- Cooked Chicken: Shredded rotisserie chicken works perfectly here.
- Corn Tortillas: Do not use flour! Corn tortillas hold their texture and add that authentic flavor.
- Bell Peppers & Onion: Fresh sautéed veggies add crunch and sweetness.
- Cream Soups: A mix of Cream of Chicken and Cream of Mushroom creates the velvety base.
- Rotel Tomatoes: Diced tomatoes with green chilies are non-negotiable for that signature kick.
- Cheese: Lots of freshly grated Cheddar or Monterey Jack.
- Spices: Chili powder, cumin, and garlic powder. If you love the bold seasoning on my halal shawarma bowls, you will appreciate the depth here.
King Ranch Chicken Casserole
- Total Time: 55
- Yield: 8 1x
Description
This King Ranch Chicken Casserole is a classic Tex-Mex comfort food featuring layers of tender chicken, corn tortillas, and melted cheese smothered in a creamy, spicy tomato sauce. It’s like a savory lasagna that feeds a crowd!
Ingredients
3 cups cooked chicken, shredded (rotisserie works great)
10–12 corn tortillas, cut into quarters or strips
1 tablespoon butter
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 can (10.5 oz) Cream of Chicken soup
1 can (10.5 oz) Cream of Mushroom soup
1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
1/2 cup sour cream
1/2 cup chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2.5 cups shredded cheddar or Colby Jack cheese
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Melt butter in a large skillet over medium heat. Add onion and bell peppers. Sauté for 5-7 minutes until soft.
3. In a large bowl, combine the sautéed vegetables, Cream of Chicken soup, Cream of Mushroom soup, undrained Rotel, sour cream, chicken broth, chili powder, cumin, and garlic powder. Stir well.
4. Spread a thin layer of the sauce on the bottom of the baking dish.
5. Arrange half of the tortilla strips over the sauce.
6. Top with half of the shredded chicken.
7. Pour half of the remaining sauce over the chicken.
8. Sprinkle with 3/4 cup of cheese.
9. Repeat the layers: remaining tortillas, remaining chicken, remaining sauce.
10. Top with the remaining cheese.
11. Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden.
12. Let stand for 10 minutes before serving to allow the sauce to set.
Notes
Use corn tortillas for the best texture; flour tortillas can become gummy.
For a spicier version, use “Hot” Rotel or add diced jalapeños.
This casserole can be assembled a day ahead and stored in the fridge before baking. Add 10-15 minutes to the baking time if cooking from cold.
Leftovers freeze well for up to 3 months.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
How to Layer It Up
Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly.
Step 2: In a skillet, sauté your diced onion and bell peppers in a little butter until they are soft and fragrant. This step adds a sweetness you can’t get from raw veggies.
Step 3: In a large bowl, mix the sautéed veggies with the cream soups, undrained Rotel tomatoes, sour cream, chicken broth, and spices. Stir until smooth.
Step 4: The Assembly:
- Cut the corn tortillas into quarters or strips.
- Layer 1: Spread a little sauce on the bottom of the dish.
- Layer 2: Cover with a layer of tortilla strips.
- Layer 3: Top with half the shredded chicken.
- Layer 4: Pour over half the remaining sauce.
- Layer 5: Sprinkle with one-third of the cheese.
- Repeat: Do it all again tortillas, chicken, sauce.
Step 5: Finish with a final layer of cheese on top.
Step 6: Bake for 30 to 35 minutes until the casserole is bubbling hot and the cheese is golden brown spots. Let it rest for 10 minutes so it sets up before scooping.
Variations & Serving Ideas
- Spice It Up: Add diced jalapeños to the sauce if you like heat, similar to the kick in my Turkish spiced meatballs.
- Add Crunch: Some people top theirs with crushed tortilla chips or Doritos for texture.
- Make it “Healthy-ish”: You can swap Greek yogurt for the sour cream, though this is definitely one of those healthy casserole recipes for dinner that leans more on the soul-food side.
Your New Family Favorite
This King Ranch Chicken Casserole is a legend for a reason. It is messy, cheesy, and absolutely delicious. Whether you are feeding a hungry family or just need a comforting meal prep for the week, this dish delivers. Dig in!
