King Ranch Chicken Casserole Recipe

Ingredients

• 2 tablespoons Olive Oil (for sautéing vegetables)
• 1 medium Onion (diced)
• 1 large Red Bell Pepper (diced)
• 1 large Green Bell Pepper (diced)
• 1 can Condensed Cream of Mushroom Soup (10.5 oz can, no need to dilute)
• 1 can Condensed Cream of Chicken Soup (10.5 oz can)
• 1 can Rotel Diced Tomatoes with Jalapeño (10 oz can, fire‑roasted)
• 2 tablespoons Sour Cream (full‑fat for best flavor)
• 2 tablespoons Ground Cumin (toasted for extra aroma)
• 1 tablespoon Chili Powder (regular chili powder)
• 1 tablespoon Ancho Chili Powder (adds mild smoky heat)
• 1 teaspoon Oregano (dried)
• 3 pounds Cooked Chicken Breast (baked plain with salt & pepper, then shredded)
• 12 pieces Flour Tortillas (cut into quarters or triangles for layering)
• 3 cups Shredded Cheddar Cheese (sharp cheddar; can mix with Monterey Jack for meltiness)
• to taste Salt (season at the end)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep Vegetables

   Dice the onion, red bell pepper, and green bell pepper into bite‑size pieces.

   Time: PT5M

2. Sauté Vegetables

   Heat 2 Tbsp olive oil in a Dutch oven over medium‑high heat. Add the diced onion and peppers, sauté until they turn translucent, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Add Soups and Tomatoes

   Stir in the condensed cream of mushroom soup, condensed cream of chicken soup, and the can of fire‑roasted diced tomatoes with jalapeño. Mix until smooth.

   Time: PT3M

4. Season the Sauce

   Add 2 Tbsp ground cumin, 1 Tbsp regular chili powder, 1 Tbsp ancho chili powder, 1 tsp dried oregano, 2 Tbsp sour cream, and a pinch of salt and pepper. Stir well and let the mixture simmer for 2 minutes.

   Time: PT3M

   Temperature: Medium

5. Incorporate Shredded Chicken

   Fold in the 3 lb of baked, cooled, shredded chicken until evenly coated with the sauce.

   Time: PT2M

6. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

7. Prepare Tortilla Pieces

   While the oven heats, cut the flour tortillas into quarters or triangles for easy layering.

   Time: PT5M

8. Layer the Casserole – First Layer

   Spread a thin layer of the chicken‑sauce mixture on the bottom of the 9×13 in casserole dish.

   Time: PT2M

9. Add First Tortilla Layer

   Scatter half of the tortilla pieces over the sauce, pressing gently to cover the surface.

   Time: PT2M

10. Add Cheese Layer

    Sprinkle 1 ½ cups shredded cheddar cheese over the tortillas.

    Time: PT1M

11. Second Chicken‑Sauce Layer

    Pour the remaining chicken‑sauce mixture over the cheese, spreading evenly.

    Time: PT2M

12. Second Tortilla Layer

    Add the remaining tortilla pieces on top of the sauce.

    Time: PT2M

13. Top with Cheese

    Finish with the remaining 1½ cups shredded cheddar cheese, covering the entire surface.

    Time: PT1M

14. Bake

    Place the casserole in the preheated oven and bake for 40 minutes, or until the cheese is bubbly and lightly browned.

    Time: PT40M

    Temperature: 350°F

15. Rest

    Remove from oven and let the casserole rest for 5 minutes before cutting. This allows the layers to set.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Red Bell Pepper: yellow bell pepper, green bell pepper
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Condensed Cream of Mushroom Soup: cream of mushroom soup mix
• Instead of Condensed Cream of Chicken Soup: cream of chicken soup mix
• Instead of Rotel Diced Tomatoes with Jalapeño: diced tomatoes with green chilies
• Instead of Sour Cream: Greek yogurt, creme fraiche
• Instead of Ground Cumin: cumin seeds (ground)
• Instead of Chili Powder: cajun seasoning
• Instead of Ancho Chili Powder: chipotle powder
• Instead of Oregano: Mexican oregano
• Instead of Cooked Chicken Breast: rotisserie chicken (shred), cooked turkey breast
• Instead of Flour Tortillas: corn tortillas, low‑carb tortillas
• Instead of Shredded Cheddar Cheese: Mexican blend cheese, pepper jack
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Dutch Oven or Large Skillet
• Spatula or Wooden Spoon
• Mixing Bowl
• 9×13 in Casserole Dish
• Oven
• Knife
• Cutting Board
• Measuring Cups & Spoons
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Sauté vegetables until just translucent – overcooking makes them mushy.
• Season the sauce before adding chicken – this builds flavor.
• Layering order (sauce, tortillas, cheese, sauce, tortillas, cheese) is key for texture.
• Do not over‑bake; 40 minutes at 350°F yields a creamy interior with a golden top.

Chef Tips from the Video

• Toast the cumin briefly in a dry pan before adding for deeper flavor.
• Shred your own cheddar from a block for better melt and texture.
• For extra heat, sprinkle a pinch of cayenne pepper into the sauce.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and refrigerate for up to 4 days.

Freezer: Wrap tightly in foil and place in a freezer‑safe bag; freeze up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the final cheese topping, cover, and refrigerate for up to 24 hours before baking.
• Fully assembled and frozen casserole can be baked from frozen; add 10 minutes to the bake time.

Frequently Asked Questions