King Ranch Chicken Casserole

King Ranch Chicken Casserole

Chef John

"From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these."
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1 h 15 m servings 481 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1010 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
  3. Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
  4. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
  5. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 116
  1. 147 Ratings

Most helpful positive review

Wonderful dish, used artcat's idea and put pepperjack cheese on top - nice touch to a good dish. Thank you artcat - as for Doug_B there is nothing on this site that says you "have" to try a rec...

Most helpful critical review

I gave it 3 stars is because it's a good generic recip. I myself prefer to substitute chopped green chiles for the RoTel or other brand of tomatoes and chiles, making it more a 'green' as oposed...

Most helpful
Most positive
Least positive

Wonderful dish, used artcat's idea and put pepperjack cheese on top - nice touch to a good dish. Thank you artcat - as for Doug_B there is nothing on this site that says you "have" to try a rec...

Great recipe with unlimited ingredient changes per your individual tastes.

This is a pretty good version of a truly ubiquitous dish of Texas. Sort of an "inside joke"--the King Ranch is one of the biggest ranches in the world. They raise CATTLE, not CHICKENS! So it rea...

Wow. I haven't made this dish in ages. This particular recipe, and there are lots of them out there, surpasses any I've had before. It might be a little more work but it's totally worth it. The ...

Wow. The seasonings & spices made this a perfectly delectable dish. This really was very tasty with or without using canned soup (I tried it both ways & enjoyed it both times)... and I am sendi...

this came out great.

I haven't made this recipe in years, but as soon as I saw it, knew I had to pull out my recipe book,will be making it again real soon. As for those who hate anything to do with condensed soup, g...

Hubby & I loved this! Changes I made: mix of red and yellow onion, low fat/sodium version of the condensed soups, light sour cream, only 1 tsp of cumin, twice the amount of chili powder, 1/4 ts...

I tired this recipe and thought it was really good. Different from Arizona recipes like this but very good. Thank you Chef John

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