Creamy Classic King Ranch Chicken Casserole
A comforting and creamy Tex-Mex casserole featuring layers of shredded chicken, sautéed vegetables, creamy sauces, and melted cheese, perfect for quick weeknight dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
Scale
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 can (4 oz) diced green chilies
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream (full-fat or light depending on preference)
- 1 ½ cups shredded sharp cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 12–15 corn tortillas, cut into strips or quarters
- 1 ½ cups shredded Monterey Jack or mozzarella cheese (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking dish with butter or non-stick spray.
- In a skillet over medium heat, add a tablespoon of oil and cook the diced onion and green bell pepper for about 5 minutes, until softened and fragrant.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, chili powder, cumin, salt, and pepper. Whisk until smooth and well blended.
- Stir in 1 ½ cups sharp cheddar cheese into the sauce mixture.
- Fold the shredded chicken, sautéed onion and pepper, and diced green chilies into the sauce mixture until evenly coated.
- Layer the casserole by starting with a single layer of tortilla pieces at the bottom of the greased baking dish. Pour about one-third of the chicken and sauce mixture over the tortillas, spreading evenly. Repeat layers two more times, finishing with the chicken mixture on top.
- Sprinkle the shredded Monterey Jack or mozzarella evenly over the top layer.
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Let the casserole sit for about 10 minutes once out of the oven before serving.
Notes
For a gluten-free version, use gluten-free cream soups or substitute with homemade béchamel sauce. Adding diced jalapeños or hot sauce can increase spiciness. Leftovers taste better after resting overnight. To thicken the casserole if too runny, broil for 2-3 minutes at the end. You can assemble ahead and refrigerate before baking.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 420
- Sugar: 3
- Sodium: 700
- Fat: 25
- Saturated Fat: 13
- Carbohydrates: 22
- Fiber: 2
- Protein: 30
Keywords: King Ranch chicken casserole, creamy chicken casserole, Tex-Mex casserole, easy chicken dinner, comfort food, cheesy casserole