King Ranch Chicken Casserole • The Diary of a Real Housewife

This classic Tex-Mex King Ranch Chicken Casserole is a cheesy, tortilla and chicken casserole that the whole family will love. Serve with some Mexican rice and top with sour cream for the perfect dinner.

This King Ranch Chicken Casserole is really a meal fit for a king! Made famous on the ranches of Texas years ago, this casserole is creamy, cheesy and super easy to make! It is a Tex-Mex dinner that is not too spicy, everyone will enjoy.

How to make King Ranch Chicken Casserole:

This saucepan is pretty easy to make. You need to have cooked and shredded chicken already. I recommend using my All-Purpose Chicken or a rotisserie chicken for this recipe. Cook your peppers and onions. Mix them in with all the other ingredients in a large mixing bowl. Layer the tortillas and chicken mixture until you have 2 good layers. Bake and serve!

Ingredients:

  • Chicken Breasts – boneless and skinless. Shredded for the saucepan.
  • Small Onion – diced.
  • Bell Peppers – diced.
  • Cream of Chicken Soup – 2 cans.
  • Taco Seasoning
  • Rotel – drained.
  • Corn Tortillas
  • Shredded Cheddar Cheese
  • Oil or Cooking Spray – for the bottom of the casserole dish.
  • Optional: Fresh Cilantro for garnish.

ingredients for King Ranch Chicken Casserole.

Directions:

Step One – Preheat oven to 375 degrees F. Prepare a 13×9 casserole dish with nonstick cooking spray and set aside.

StepTwo – Heat a skillet with oil or cooking spray over medium heat. Add in diced onions and bell peppers and sauce until tender.

cooking the peppers and onions on a skillet.

StepThree – To a large mixing bowl add in sautéed onions and bell peppers with the chicken, cream of chicken soup, taco seasoning, and drained Rotel.

mixing the ingredients together for the saucepan.

Mix together well.

all ingredients for the saucepan mixed together.

Step Four – Add six corn tortillas the bottom on your prepared casserole dish. I placed three in the middle and sliced ​​the other three in half to fill in the sides.

Step Five – Spoon on half of your chicken mixture and spread on top of your tortillas. Then sprinkle on 1 cup of shredded cheese.

step by step layering of the saucepan.

Step Six – Add another layer or corn tortillas using the remaining 6 tortillas. Then again spoon and spread out the remaining chicken mixture and finish with the remaining 1 cup of shredded cheese.

Step Seven – Place in the oven uncovered and bake for 25-30 minutes until saucepan is heated throughout and bubbly.

Optional: Serve garnished with fresh diced cilantro.

closeup of King Ranch Chicken Casserole.

What to serve with King Ranch Chicken Casserole:

I love serving this with Mexican Rice or my Cilantro Lime Rice. This goes great with topping with sour cream and added salsa as well!

Can this recipe be made ahead of time?

Yup, this recipe can be made ahead of time. You can make this up to 5 days ahead of time as it will last in the refrigerator for that long. You can also freeze this recipe in a covered container for up to 3 months.

slice of the saucepan on stacked white plates.

If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

Show me what you are making, use hashtag #TDOARH

King Ranch Chicken Casserole

King Ranch Chicken Casserole

Jennie Duncan

This classic Tex-Mex King Ranch Chicken Casserole is a cheesy, tortilla and chicken casserole that the whole family will love. Serve with some Mexican rice and top with sour cream for the perfect dinner.

Prep Time 10 mins

Cook Time 30 mins

Servings 8

calories 370 calories

Ingredients

  • 1 lbs. Chicken Breasts (boneless and skinless)
  • 1 tablespoon oil or cooking spray
  • 1 small onion (diced)
  • 2 medium bell peppers (diced)
  • 21 oz cream of chicken soup (2 cans)
  • 1 oz taco seasoning
  • 10 oz rotel (drained)
  • 12 corn tortillas
  • 2 cups shredded cheddar cheese
  • Optional: fresh cilantro for garnish

Instructions

  • Preheat oven to 375 degrees F. Prepare a 13×9 casserole dish with nonstick cooking spray and set aside.

  • Heat a skillet with oil or cooking spray over medium heat. Add in diced onions and bell peppers and sauce until tender.

  • To a large mixing bowl add in sautéed onions and bell peppers with the chicken, cream of chicken soup, taco seasoning, and drained Rotel. Mix together.

  • Add six corn tortillas the bottom on your prepared casserole dish. I placed three in the middle and sliced ​​the other three in half to fill in the sides.

  • Spoon on half of your chicken mixture and spread on top of your tortillas. Then sprinkle on 1 cup of shredded cheese.

  • Add another layer or corn tortillas using the remaining 6 tortillas. Then again spoon and spread out the remaining chicken mixture and finish with the remaining 1 cup of shredded cheese.

  • Place in the oven uncovered and bake for 25-30 minutes until saucepan is heated throughout and bubbly.

  • Optional: Serve garnished with fresh diced cilantro.

Ratings

What to serve with King Ranch Chicken Casserole:
I love serving this with Mexican Rice or my Cilantro Lime Rice. This goes great with topping with sour cream and added salsa as well!
Can this recipe be made ahead of time?
Yup, this recipe can be made ahead of time. You can make this up to 5 days ahead of time as it will last in the refrigerator for that long. You can also freeze this recipe in a covered container for up to 3 months.

Nutrition

Serving: 1cupcalories: 370caloriesCarbohydrates: 30gprotein: 23gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 70mgSodium: 1083mgPotassium: 483mgfiber: 4gSugar: 4gVitamin A: 1742UIVitamin C: 44mgCalcium: 260mgIron: 2mg

picture signature

Leave a Comment