King Ranch Chicken Casserole is a creamy, cheesy baked dish that layers torn tortillas, shredded chicken, and a tangy blend of cream soups and Rotel tomatoes. It's a tried-and-true potluck and weeknight dinner staple that comes together in under an hour.
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.
In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350°F for 30 to 35 minutes. Top with scallions, if desired.
Cover and refrigerate leftovers for up to 4 days; reheat covered at 350°F for 15–20 minutes until warmed through.
13x9-inch baking dish · large skillet
Yes, you can assemble the casserole up to 24 hours ahead, cover it, and refrigerate. Bake at 350°F for 30 to 35 minutes when ready to serve, adding 5–10 minutes if baking from cold.
Use a 10-oz. can of diced tomatoes mixed with 1–2 Tbsp. diced jalapeños and a pinch of cumin, or a 10-oz. can of salsa with diced green chiles.
Yes, flour tortillas work well and create a softer texture. Tear them into 1-inch pieces the same way.
Bake at 350°F for 30 to 35 minutes until the cheese is melted and bubbly and the edges are lightly golden.
Yes, shredded rotisserie chicken is a great time-saver and will yield about 2 cups when shredded.
