Classic Tex-Mex King Ranch Casserole Recipe for Weeknight Dinner

King Ranch Casserole is the perfect weeknight solution when you want a hearty, flavorful dinner with minimal fuss. This creamy Tex‑Mex casserole layers tender shredded chicken, melted cheese, and crunchy tortilla chips for a crowd‑pleasing meal that’s quick to assemble and bakes up golden and bubbly.

What’s in King Ranch Casserole

This version of King Ranch Casserole relies on simple ingredients you likely have on hand. Use rotisserie or leftover cooked chicken for convenience. Exact amounts are in the recipe card below.

• Olive oil: For sautéing the vegetables.
• Bell peppers: One green and one red for color and sweetness.
• Yellow onion: Adds savory depth when sautéed with the peppers.
• Cooked chicken: Shredded rotisserie chicken works great and saves time.
• Fire‑roasted tomatoes: Drained—adds a nice smoky note.
• Green chiles: Mild heat and flavor; omit or choose mild if you prefer less spice.
• Canned soups: Cream of mushroom and cream of chicken create the rich, creamy sauce that binds the filling.
• Seasonings: Garlic powder, chili powder, salt, and pepper for simple, bold flavor.
• Cheese: A mix of shredded cheddar and pepper jack melts beautifully—grate from a block for best texture.
• Corn tortilla chips: Layered in the casserole to soak up the sauce and add crunch.

How to Make King Ranch Chicken

This casserole is straightforward: sauté the vegetables, combine them with chicken, soups, and spices, then layer with chips and cheese and bake until bubbly. Follow the steps below for reliable results.

1. Preheat and prepare: Heat the oven to 350°F and grease a 9×13‑inch baking dish with cooking spray.
2. Sauté the vegetables: Warm 2 tablespoons olive oil in a skillet over medium‑high heat. Add 1 chopped green bell pepper, 1 chopped red bell pepper, and 1 small chopped yellow onion. Season with salt and pepper and sauté until tender.
3. Combine filling: In a large bowl, stir together the sautéed vegetables, 2 cups shredded cooked chicken, 1 (10‑oz) can drained fire‑roasted diced tomatoes, 1 (4‑oz) can drained green chiles, 1 (10‑oz) can cream of mushroom soup, 1 (10‑oz) can cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon black pepper.
4. Prep the cheese: In a separate bowl, combine 1 cup shredded cheddar and 1 cup shredded pepper jack.
5. Assemble: Cover the bottom of the prepared baking dish with an even layer of corn tortilla chips. Spread half of the chicken mixture over the chips, then sprinkle half of the cheese mixture on top.
6. Repeat layers: Add another even layer of chips, the remaining chicken mixture, and the remaining cheese, finishing with cheese on top.
7. Bake: Bake for 20–30 minutes, until the casserole is bubbly and the top is golden. Let it rest at least 10 minutes before serving so it sets and the flavors meld.

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King Ranch Casserole

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By: Alyssa Rivers

King Ranch Casserole is a creamy, layered chicken casserole with cheese and tortilla chips that makes an easy, satisfying meal the whole family will enjoy.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8 people

Ingredients 

• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small yellow onion, chopped
• salt and pepper
• 2 cups cooked chicken, shredded
• 1 (10 ounce) can fire roasted diced tomatoes, drained
• 1 (4 ounce) can green chiles, drained
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• 1 bag corn tortilla chips

Instructions 

• Preheat oven to 350°F and grease a 9×13‑inch baking dish with cooking spray.
• Heat 2 tablespoons olive oil in a medium skillet over medium‑high heat. Add the chopped green and red bell peppers and the chopped onion. Season with salt and pepper and sauté until tender.
• In a large bowl, combine the sautéed vegetables, 2 cups shredded cooked chicken, drained fire‑roasted diced tomatoes, drained green chiles, cream of mushroom soup, cream of chicken soup, garlic powder, chili powder, salt, and pepper.
• In a separate bowl, mix 1 cup shredded cheddar cheese and 1 cup shredded pepper jack cheese.
• Layer tortilla chips across the bottom of the baking dish. Spread half the chicken mixture over the chips, then top with half the cheese mixture.
• Repeat one more time so you have two layers of chips, chicken, and cheese, finishing with cheese on top.
• Bake 20–30 minutes, until bubbly and golden. Remove from oven and allow to rest at least 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For extra heat, add a diced jalapeño to the vegetables and increase chili powder by 1 teaspoon.

If you prefer, substitute layered corn or flour tortillas for the chips; chips absorb sauce and add a pleasant crunch.

Nutrition

Serving: 1servingCalories: 277kcalCarbohydrates: 9gProtein: 19gFat: 18g

Nutrition information is automatically calculated and provided as an approximation.

Additional Info

Course: Main Course

Cuisine: American, Tex Mex