King Ranch Chicken – This hearty, flavorful casserole combines Tex-Mex flair with Southern comfort. This classic dish is a creamy, cheesy, and irresistible casserole that’s perfect for feeding a crowd or enjoying as a comforting weeknight dinner.
What is King Ranch Chicken?
King Ranch Chicken is a Tex-Mex casserole made with layers of shredded chicken, creamy soup-based sauce, diced tomatoes, green chilies, cheese, and tortillas. While the exact origins are unclear, the dish has become a beloved staple across Texas kitchens and beyond.
The Perfect King Ranch Chicken Recipe
Here’s a quick overview of what you’ll need:
- Cooked, shredded chicken – Rotisserie chicken works great for convenience.
- Creamy base – A mix of condensed cream of chicken soup and cream of mushroom soup creates the signature richness.
- Tex-Mex flavors – Diced tomatoes with green chilies (like Ro-Tel) bring the heat and tang.
- Corn tortillas – These form the casserole layers, absorbing all that delicious flavor.
- Cheese – A blend of cheddar and Monterey Jack gives it the perfect gooey finish.
- Seasonings – Chili powder, garlic powder, and cumin elevate the Tex-Mex flavor profile.
Tips and Tricks for the Best King Ranch Chicken
- Use fresh ingredients where possible: While canned soups are traditional, making your own creamy base from scratch can enhance the flavor.
- Prep in advance: Shred your chicken and grate your cheese ahead of time to make assembly quick and easy.
- Layer strategically: Spread the sauce evenly across each tortilla layer to ensure every bite is full of flavor.
- Let it rest: After baking, let the casserole rest for 10 minutes to set up, making it easier to serve.
Tasty Variations
- Spicy Kick: Add jalapeños or hot sauce to the sauce for an extra burst of heat.
- Vegetarian Version: Swap the chicken for black beans, roasted corn, and sautéed peppers.
- Low-Carb Option: Use low-carb tortillas or replace the tortillas entirely with thinly sliced zucchini or cauliflower rice.
- Healthier Twist: Substitute Greek yogurt or light sour cream for some of the soup base to cut down on calories and fat.
How to Serve King Ranch Chicken
This casserole is versatile and pairs well with several side dishes:
- Classic Tex-Mex sides: Spanish rice, refried beans, or a zesty corn salad.
- Fresh greens: A simple side salad with avocado and lime dressing adds a refreshing contrast.
- Toppings: Garnish with fresh cilantro, diced tomatoes, or a dollop of sour cream for extra flavor.
How to Store and Reheat King Ranch Chicken
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble the casserole but don’t bake it. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Reheat: Warm individual portions in the microwave or bake at 350°F until heated through.
Recipe FAQs
1. Can I make King Ranch Chicken ahead of time?
Absolutely! Assemble the casserole up to 24 hours in advance and store it in the refrigerator. Bake just before serving.
2. What kind of chicken works best?
Shredded rotisserie chicken is a time-saving option, but you can also use baked, boiled, or even leftover grilled chicken.
3. Do I have to use corn tortillas?
Corn tortillas are traditional, but you can use flour tortillas if you prefer a softer texture.
4. Is King Ranch Chicken spicy?
The dish has a mild heat from the green chilies, but you can adjust the spice level by adding or reducing spicy ingredients like jalapeños or hot sauce.
5. Can I double the recipe?
Yes! Simply use a larger baking dish and adjust cooking time as needed.
King Ranch Chicken
King Ranch Chicken - This hearty, flavorful casserole combines Tex-Mex flair with Southern comfort. This classic dish is a creamy, cheesy, and irresistible casserole that’s perfect for feeding a crowd or enjoying as a comforting weeknight dinner.
Ingredients
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 cups chopped cooked chicken
- 1 (10.5-oz.) can cream of mushroom soup
- 1 (10.5-oz.) can cream of chicken soup
- 1 (10-oz.) can diced tomatoes with green chilies (like Rotel)
- 2 Tbsp. vegetable oil
- 1 tsp. chili powder
- 2 pinches garlic powder
- 1/4 tsp. kosher salt
- 12 corn tortillas, torn into 1-inch pieces
- 2 pinches ground black pepper
- 2 cups grated Cheddar cheese
Instructions
- Sauté the Veggies: Heat vegetable oil in a skillet over medium-high heat. Cook the onion and bell pepper for about 5 minutes, or until tender.
- Make the Filling: Stir in the chicken, soups, diced tomatoes with green chilies, chili powder, garlic powder, salt, and pepper. Remove from heat.
- Layer the Casserole: In a greased 13x9-inch baking dish, layer one-third of the torn tortillas, one-third of the chicken mixture, and about 2/3 cup of cheese. Repeat this process for two more layers.
- Bake to Perfection: Bake in a preheated oven at 350°F for 30–35 minutes, until bubbly and golden.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 507Total Fat 29gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 16gCholesterol 85mgSodium 1163mgCarbohydrates 36gFiber 4gSugar 5gProtein 26g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Why You’ll Love This Recipe
King Ranch Chicken is more than just a casserole; it’s a crowd-pleaser that brings the warmth of Tex-Mex cuisine to your table. Its layers of cheesy, creamy goodness are balanced by the subtle spice of green chilies and the hearty texture of corn tortillas. Whether you’re serving it at a family gathering, a potluck, or a casual dinner, this dish is sure to become a favorite in your recipe rotation.
Try these other chicken recipes: