King Ranch Chicken Casserole is a layered Tex-Mex bake combining shredded chicken, sautéed peppers, cream soups, corn tortillas, and melted Mexican cheese in a single comforting dish. Baked until bubbly and golden, it delivers hearty flavor with minimal prep.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat oven to 375°F (190°C). Grease a 13x9 inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add the diced onion, bell peppers, and jalapeño. Sauté until tender, about 5-7 minutes.
Stir in the chili powder, cumin, garlic powder, and salt. Cook for 1 minute until fragrant.
Add the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chiles, and chicken broth. Stir until well combined and heated through.
Remove 1/2 cup of the sauce from the skillet and set it aside.
Add the shredded chicken to the remaining sauce in the skillet and stir to combine.
Spread the reserved 1/2 cup of sauce evenly on the bottom of the prepared baking dish.
Arrange a layer using half of the torn corn tortillas. Top with half of the chicken mixture, then sprinkle with half of the shredded cheese.
Repeat the layers with the remaining tortillas, remaining chicken mixture, and remaining cheese.
Cover the dish tightly with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, if desired.
Cover and refrigerate leftovers up to 3 days. Reheat covered at 350°F for 15–20 minutes until heated through. Freezes well unbaked up to 3 months or baked up to 2 months.
13x9 inch baking dish · large skillet · aluminum foil
Yes. Assemble the casserole completely, cover with foil, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the total baking time.
Corn tortillas are traditional and provide the authentic texture. Flour tortillas can substitute but will yield a softer, less defined layer.
Yes. Shred rotisserie chicken to yield approximately 3 cups. This saves cooking time without affecting flavor or texture.
The casserole is done when it is bubbly around the edges, the cheese is melted and lightly browned on top (after the final 10–15 minutes uncovered), and a fork easily pierces the layers.
Yes. Cover the unbaked casserole tightly with foil and freeze up to 3 months. Thaw overnight in the refrigerator before baking, or bake directly from frozen, adding 20–25 minutes to the total time.
