This Tex-Mex casserole is popular all over Texas and once you taste it you’ll know why. They’re popular at potluck suppers and also make a great midweek dinner. It’s spicy, creamy, cheesy, and satisfying. You probably have most of the ingredients already.
The dish might or might not be named after King Ranch, Texas – its history is a little murky. But regardless of how or where it originated, this is one casserole you’ll definitely want to add to your regular meal rotation. The kids will love it as much as the grownups.
Along with chicken you will need canned soup, tortillas, chilies, vegetables, and sour cream, along with lots of shredded cheese. The classic king ranch casserole is made using cream of chicken soup as well as cream of mushroom soup, but you can mix and match whichever creamy soups you want to customize it.
Why You’ll Love the Recipe
King ranch is known and loved all over the Lone Star state of Texas. It’s a hearty, rich-flavored Tex-Mex casserole that is both filling and delicious.
How to Serve It
Enjoy this casserole hot with your preferred side dish – perhaps some grilled vegetables such as corn on the cob or broccoli.
Can You Make It Ahead?
Yes, you can assemble it in advance and cook it later if you want.
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Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Try using another kind of cheese or try turkey in place of the chicken.
This wonderful Tex-Mex style casserole is easy to make and really delivers on flavor. It makes a very satisfying dinner for the whole family.
King Ranch Chicken Casserole Recipe
Ingredients
- 1 diced red bell pepper
- 1 diced white onion
- 1 diced green bell pepper
- 1 tablespoon vegetable oil
- 10½- ounce can condensed cream of chicken soup
- 10½- ounce can condensed cream of mushroom soup
- 10- ounce can Rotel or similar diced tomatoes with green chilies
- 2 teaspoons ground cumin
- 1 cup chicken broth
- 2 tablespoons sour cream
- 1 teaspoon ancho chile powder
- ¼ teaspoon chipotle chile powder
- ½ teaspoon dried oregano
- 8 ounces shredded cheddar cheese
- 3 pounds shredded or chopped cooked chicken
- 10 x 6-inch corn tortillas in quarters
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a skillet and saute the bell peppers and onion for 2 minutes, then transfer into a bowl.
- Add both cans of soup to the bowl, along with the Rotel tomatoes, broth, cumin, sour cream, ancho and chipotle chile powders, and oregano.
- Stir until well combined.
- Spread a few tablespoons of this mixture in the bottom of a 9 x 13-inch baking dish, then top with half the chicken, half the sauce, half the cheese and half the tortilla quarters.
- Add the rest of the chicken on top of that and then all except ½ cup of the rest of the sauce.
- Top that with half the remaining cheese and the rest of the tortillas.
- Add the rest of the sauce on top followed by the rest of the cheese.
- Bake for about 40 minutes until golden brown and bubbling.
- Broil for a couple of minutes if you want the top more crisp, then serve hot.
