Indulge in the delicious layers of this King Ranch Chicken Casserole! Featuring a rich and creamy sauce, flour tortillas, rotisserie chicken, and melted cheese, this dish is a perfect family-friendly meal.
Looking for a satisfying meal that everyone will love? Try this King Ranch Chicken! It’s ideal for weeknight dinners or make-ahead meals for those busy days. The combination of sauce, tortillas, chicken, and cheese creates a mouthwatering dish that will leave everyone asking for seconds.
Ingredients for King Ranch Chicken
Sauce: The sauce is made with a base of sour cream and cream of chicken soup, complemented by onions, bell peppers, and diced tomatoes with green chilis. You can use homemade chicken stock for added flavor. If you don’t have cream of chicken soup, substitute with condensed cream of mushroom soup or a mix of both.
Chicken: Rotisserie chicken works best for this recipe. You can buy it pre-shredded or shred a whole rotisserie chicken yourself. Leftover chicken or canned chicken are also good options.
Cheese: We used mild cheddar cheese, but feel free to experiment with other varieties like Monterey Jack or pepper jack for a spicy kick.
Tortillas: While many recipes use corn tortillas, we preferred flour tortillas. Either type will work.
The Origin of King Ranch Chicken
King Ranch Chicken is named after King Ranch in Texas, the largest ranch in the United States. Although there’s no direct connection between the dish and the ranch, the casserole’s rich flavors are undeniably impressive!
Preparing King Ranch Chicken Ahead of Time
Yes! This casserole is perfect for making ahead. Assemble the casserole, wrap it in plastic wrap, and store it in the refrigerator overnight. Before baking, let it sit at room temperature for about 30 minutes.
Freezing King Ranch Chicken
If you won’t be baking the casserole the next day, freeze it after assembling. Wrap it tightly in plastic wrap and aluminum foil, then label and date it. It can be stored for up to 3 months. Thaw it overnight in the refrigerator before baking, and let it sit at room temperature for about 30 minutes before placing it in the oven.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced (1 cup or 150 g)
- 1 small red bell pepper, diced (½ cup or 75 g)
- 1 small green bell pepper, diced (½ cup or 75 g)
- 2 cans (10.5 ounces each or 300 g) condensed cream of chicken soup
- 1 can (10 ounces or 280 g) diced tomatoes with green chilis
- 1 cup (240 g) chicken stock
- 2 tablespoons sour cream
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3 cups (420 g) rotisserie chicken, chopped, divided
- 3 cups (340 g) mild cheddar cheese, shredded, divided
- 6 flour tortillas (8 inches each or 20 cm), cut into quarters, divided
- Parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
- In a large skillet over high heat, melt the butter. Add the onions, red bell pepper, and green bell pepper. Cook until softened, about 5-8 minutes.
- Add the condensed soup, diced tomatoes with green chilis, chicken stock, sour cream, chili powder, and cumin. Mix until combined and remove from heat.
- Spread ¼ cup of the sauce on the bottom of the prepared baking dish in an even layer.
- Layer 12 tortilla quarters on top of the sauce. Add 1½ cups of the chicken, 2 cups of the remaining sauce, and 1½ cups of cheese. Repeat the layers with the remaining tortillas, chicken, sauce, and cheese.
- Bake uncovered for 40 minutes, or until the cheese is bubbly.
- For a browned cheese topping, broil for 1-2 minutes (optional). Remove from the oven and let it rest for about 5 minutes to set.
- Serve garnished with parsley if desired.
Enjoy your delicious King Ranch Chicken Casserole with its rich, cheesy layers and savory flavors!
