If you’re craving comfort food with a Tex-Mex twist, then King Ranch Chicken is your go-to recipe! This casserole is a cheesy, creamy delight that combines tender chicken with flavorful ingredients like Rotel tomatoes, bell peppers, and two different kinds of soup. Whether you're looking to feed a crowd or simply want to enjoy leftovers throughout the week, this dish will satisfy your cravings. Let’s dive into the recipe and make sure you don’t miss any tips for perfecting your King Ranch Chicken.
What is King Ranch Chicken?
King Ranch Chicken is a popular Tex-Mex casserole that typically includes chicken, cheese, tortillas, and a mixture of cream of chicken and cream of mushroom soups. While the origins of the dish aren’t linked to the famous King Ranch in Texas, it has certainly become a staple in Southern cooking. This recipe blends the richness of the soups with shredded chicken, spicy Rotel, and soft tortillas, all baked under a layer of melty cheese. The result is a warm, gooey casserole that's packed with flavor.
Ingredients List for King Ranch Chicken
- 3 teaspoons olive oil, extra virgin
- 1 cup chopped sweet yellow onion
- 1 chopped bell pepper (any color, red recommended)
- 10.5 ounces cream of chicken soup, undiluted
- 10.5 ounces cream of mushroom soup, undiluted
- 10 ounces mild Rotel (diced tomatoes with green chilies), undrained
- 3 cups boneless, skinless chicken breast, shredded and cooked
- 2 tablespoons chopped cilantro (optional)
- 12 soft taco-size corn tortillas, quartered
- 4 cups freshly shredded Colby and Monterey Jack cheese, divided (1½ cups and 2½ cups)
Substitutions and Variations
The beauty of King Ranch Chicken is that it's highly customizable. Here are some easy substitutions and variations you can try:
- Protein: Instead of chicken, you can use cooked ground beef or even turkey for a different twist. If you're vegetarian, try substituting the meat with a mix of black beans and sautéed vegetables like zucchini and mushrooms.
- Soup: If you’re not a fan of canned soup or want to avoid processed ingredients, make your own cream of chicken and mushroom soup from scratch. Alternatively, swap the cream of mushroom for another can of cream of chicken for a more consistent flavor.
- Tortillas: Flour tortillas work just as well if you don’t have corn tortillas on hand. You can also substitute with tortilla chips for added crunch.
- Cheese: If Colby and Monterey Jack aren't your favorite, you can replace them with cheddar, mozzarella, or pepper jack for extra spice.
- Rotel: If you prefer a milder version, use a can of plain diced tomatoes instead of Rotel. You can also use hot Rotel if you want to kick up the heat.
Step-by-Step Cooking Instructions

- Preheat your oven: Start by preheating your oven to 350°F (175°C) to get it ready for the casserole.
- Sauté the vegetables: In a large skillet, heat 3 teaspoons of extra virgin olive oil over medium heat. Add the chopped onion and bell pepper, sautéing them until they become soft and fragrant. This should take about 5-7 minutes.
- Mix the soups and Rotel: In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, and Rotel (including the liquid). Stir well until you have a uniform mixture.
- Prepare the casserole layers: In a greased 9x13-inch casserole dish, begin layering the ingredients. Start with a small layer of the soup mixture on the bottom of the dish to prevent sticking. Then add a layer of quartered tortillas, followed by shredded chicken, sautéed vegetables, and 1½ cups of cheese.
- Repeat the layers: Continue layering with more tortillas, chicken, vegetables, and the remaining soup mixture. Be sure to end with the remaining 2½ cups of cheese on top.
- Bake the casserole: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let it cool: Allow the casserole to rest for about 10 minutes before serving. This will help the layers set and make it easier to slice and serve.
Common Mistakes to Avoid
- Not cooking the chicken ahead of time: Make sure your chicken is fully cooked and shredded before assembling the casserole. Raw chicken won’t cook properly in the short baking time.
- Skipping the sautéing step: Don't skip sautéing the onions and bell peppers. This step adds an important depth of flavor to the dish, and raw veggies can release too much moisture into the casserole.
- Overloading the casserole: Be careful not to overstuff the dish with too many layers, as it may prevent even cooking. Stick to about two layers of tortillas for the best texture.
- Using dry cheese: Always use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that can make the cheese melt unevenly.
Serving and Presentation Tips
King Ranch Chicken is a hearty dish, but a few thoughtful touches can elevate the presentation and flavor. Consider serving it with sides like Spanish rice, refried beans, or a crisp green salad. Garnishing with fresh cilantro or diced green onions adds color and a burst of fresh flavor.
How to Serve King Ranch Chicken
To serve King Ranch Chicken, use a large spoon or spatula to scoop out portions. Since this casserole can be quite rich, consider serving smaller portions and allowing guests to come back for seconds. Pairing it with a light salad or steamed vegetables helps balance the richness of the dish.
Presentation Ideas for King Ranch Chicken
- Garnish with cilantro: A sprinkle of fresh cilantro on top of each serving brightens up the plate and adds a fresh flavor.
- Use a colorful casserole dish: Serving in a colorful, oven-to-table dish can make the meal look more inviting.
- Serve with tortilla chips on the side: Adding a bowl of tortilla chips on the side allows your guests to scoop up the cheesy, gooey goodness with a crunchy contrast.
King Ranch Chicken Recipe Tips
- Make ahead: King Ranch Chicken is a fantastic make-ahead dish. You can assemble the entire casserole and refrigerate it for up to 24 hours before baking. Just be sure to add an extra 10 minutes to the baking time if it’s coming straight from the fridge.
- Freezing leftovers: This dish freezes well. Simply portion out leftovers, wrap them tightly in foil or plastic wrap, and store in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F for 20-30 minutes.
- Adjust the spice level: If you’re sensitive to spice, use regular diced tomatoes instead of Rotel, or try using only half the can of Rotel to reduce the heat. For spice lovers, add a diced jalapeño or use hot Rotel for an extra kick.
Frequently Asked Questions (FAQs)
- Can I use rotisserie chicken for this recipe? Absolutely! Rotisserie chicken is a great shortcut and will save you time. Just shred it and use it in place of the cooked chicken breast.
- Can I make this gluten-free? Yes, to make this recipe gluten-free, simply ensure that the canned soups and tortillas you use are certified gluten-free.
- What can I serve with King Ranch Chicken? King Ranch Chicken pairs wonderfully with Mexican-inspired sides like Spanish rice, guacamole, salsa, and refried beans.
- How long will leftovers last? Stored in an airtight container in the fridge, leftovers will last up to 4 days. To reheat, bake at 350°F for about 15-20 minutes or until warmed through.
- Can I make this recipe without canned soups? Yes, you can make homemade versions of cream of chicken and cream of mushroom soup for a fresher take on the dish. Look for simple recipes online.
Conclusion
King Ranch Chicken is a comforting and flavorful dish that’s sure to please your family or guests. With its layers of cheesy goodness, tender chicken, and zesty Rotel tomatoes, it's no wonder this recipe has stood the test of time. Whether you're making it ahead for a busy weeknight or preparing it fresh for a gathering, King Ranch Chicken is a surefire crowd-pleaser. Try it today and bring the taste of Tex-Mex home!
PrintKing Ranch Chicken Recipe
This King Ranch Chicken recipe combines tender shredded chicken, cream of mushroom and chicken soups, and Rotel for a flavorful Tex-Mex casserole. Layered with corn tortillas, Colby-Jack cheese, and bell peppers, this dish is baked to golden, melty perfection. A hearty meal the whole family will love!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
- 3 teaspoons olive oil
- 1 cup chopped sweet yellow onion
- 1 chopped bell pepper (any color)
- 10.5 oz cream of chicken soup (undiluted)
- 10.5 oz cream of mushroom soup (undiluted)
- 10 oz mild Rotel (undrained)
- 3 cups boneless skinless chicken breast (shredded and cooked)
- 2 tablespoons chopped cilantro (optional)
- 12 soft taco-size corn tortillas (quartered)
- 4 cups freshly shredded Colby and Monterey jack cheese (divided into 1½ and 2½ cups)
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a pan, sauté onion and bell pepper until softened.
- In a large bowl, mix soups and Rotel. Stir in chicken, sautéed veggies, and cilantro (if using).
- Layer a third of the tortillas in a greased baking dish. Top with a third of the chicken mixture and 1½ cups of cheese. Repeat layers two more times.
- Finish with remaining 2½ cups of cheese.
- Bake uncovered for 30-35 minutes, until bubbly and golden.
Notes
- Use a mix of red, green, or yellow bell peppers for color.
- You can substitute flour tortillas for corn tortillas if preferred.
- Garnish with extra cilantro or jalapeños for more flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 750mg
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