Hearty and filling, this creamy, Tex-Mex King Ranch Chicken Casserole features fresh veggies, chicken, warm spices, corn tortillas, and plenty of cheese!

A slice of King Ranch Chicken Casserole being lifted from a baking dish.

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The Best Creamy King Ranch Casserole Recipe

King Ranch Chicken Casserole ranks right up there with Green Bean Casserole and Cheesy Potato Casserole when it comes to my all-time favorite casserole recipes. It’s a classic South Texas comfort food that always this the spot.

There are many variations. However, this recipe combines chicken, cheese, tomatoes, green chiles, and more with a creamy sauce. Cheesy, filling, and oh-so flavorful, it’s one of those dinners you’ll find yourself making again and again!

Looking for more family-friendly chicken casseroles? Try my Ultimate Chicken Casserole and Million Dollar Chicken Casserole, too! 

close up image of a slice of king ranch chicken casserole sitting on a wood spatula.

Ingredients For King Ranch Chicken Casserole

To print: see recipe card below

ingredients to make king ranch chicken casserole.
  • Nonstick cooking spray
  • 2 tablespoons vegetable oil – Canola oil is fine, too.
  • 1 diced onion – Any variety will work here.
  • 1 diced green bell pepper – For a little more heat, substitute a poblano or Hatch chiles. Or, opt for red bell pepper, green bell pepper, or yellow bell pepper for a slightly sweeter taste.
  • 2 to 3 cups shredded cooked chicken – Rotisserie chicken is perfect here, or use leftovers from my Instant Pot Whole Chicken.
  • Two 10.5-ounce cans of condensed cream of chicken soup
  • One 10-ounce can of Rotel diced tomatoes with chiles – If you can’t find Rotel, just buy diced tomatoes and a can of green chiles.
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup sour cream
  • 3 tablespoons fresh cilantro – Not a fan of cilantro? No worries! Omit it, or substitute thinly sliced green onions.
  • 12 to 14 corn tortillas 
  • 3 cups shredded Mexican-style cheese – Some recipes call for shredded cheddar cheese. So, feel free to swap that in if you’d like.


  • For a spicier version of King Ranch Chicken Casserole, add hot diced green chiles or jalapeños. Or, use pepper jack cheese for the topping.
  • Add cooked crumbled bacon to the casserole, because everything’s better with bacon!
  • Substitute cream of mushroom soup for the cream of chicken soup for a subtle mushroom flavor.

Directions For How to Make King Ranch Chicken Casserole

  1. Prepare: Coat a 9 x 13 baking dish with cooking spray, and preheat your oven to 350 degrees Fahrenheit.
  2. Cook the onions and pepper: Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the onion and bell pepper. Cook for seven to eight minutes, or until softened.
  3. Finish the sauce and chicken: Reduce the heat to low. Then, stir in the chicken, soup, Rotel, garlic powder, and onion powder. Cook for about four minutes or until everything heats through. Remove from the heat, and stir in the sour cream and cilantro.
  4. Assemble: Arrange half of the tortillas on the bottom of the baking dish. Then, add half the chicken mixture and half the shredded cheese. Repeat with another layer of the tortillas and chicken, ending with the remaining cheese.
  5. Cook: Bake your King Ranch Chicken Casserole for 30 to 35 minutes or until heated through. The cheese on top should be lightly golden and melty. Let rest for five minutes, and serve warm!

Serving Suggestions:

  • Mexican corn: The zesty street corn makes a great combination with the casserole.
  • Steamed broccoli: A simple side of steamed broccoli adds a nice veggie to the plate.
  • Homemade cornbread: The fluffy cornbread is great to sop up all the extras on the plate.
  • Additional toppings: Options like salsa, sour cream, sliced green onions, and pickled jalapeños even more flavor to the dish.
serving of king ranch chicken casserole served on a white round plate.

How To Store + Reheat King Ranch Chicken Casserole

  • Store leftover King Ranch Chicken Casserole in an airtight container in the refrigerator for up to four days.
  • Reheat the casserole in the oven at 350 degrees Fahrenheit. Or, simply heat individual servings in the microwave.

Quick Tip

To add extra crunch on top, sprinkle Fritos, tortilla chips, or ranch Doritos over your finished casserole. It’s not traditional, but it is delicious!

A serving of King Ranch chicken casserole being lifted from a baking dish.

King Ranch Chicken Casserole

King Ranch Chicken Casserole has it all! It’s creamy, full of Tex-Mex flavor, and it’s always a crowd-pleaser. There’s a reason this easy casserole recipe is so popular!
4.34 from 12 votes
Course: Main Course
Cuisine: American
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes



  • Nonstick cooking spray
  • 2 Gablespoons vegetable oil
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 to 3 cups cooked shredded chicken
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 (10 ounce) can Rotel diced tomatoes and chilies
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ cup sour cream
  • 3 Tablespoons fresh cilantro chopped
  • 12 to 14 corn tortillas torn into large pieces
  • 3 cups shredded Mexican style cheese


  • Coat a 9 x 13 baking dish with cooking spray, set aside. Preheat an oven to 350 F.
    Nonstick cooking spray
  • Heat the vegetable oil in a large skillet over medium high heat. Once the oil is hot and begins to shimmer, add the onion and bell pepper. Saute until tender, about 7 to 8 minutes.
    2 Gablespoons vegetable oil, 1 onion, 1 green bell pepper
  • Reduce heat to low, then add the chicken, canned soup, Rotel, garlic and onion powder. Stir together and cook until everything is heated through, about 4 minutes. Remove from the heat, then mix in the sour cream and cilantro.
    2 to 3 cups cooked shredded chicken, 2 (10.5 ounce) cans condensed cream of chicken soup, 1 (10 ounce) can Rotel diced tomatoes and chilies, 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ cup sour cream, 3 Tablespoons fresh cilantro
  • In the prepared baking dish, arrange half of the tortillas, followed by half of the chicken mixture. Top with half of the shredded cheese. Repeat with another layer of the tortillas and chicken, ending with the remaining cheese.
    12 to 14 corn tortillas, 3 cups shredded Mexican style cheese
  • Bake for 30 to 35 minutes until heated through and the cheese is completely melted. Let rest for 5 minutes before serving.


Serving: 1serving | Calories: 546kcal | Carbohydrates: 38g | Protein: 32g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 107mg | Sodium: 1108mg | Potassium: 490mg | Fiber: 5g | Sugar: 5g | Vitamin A: 832IU | Vitamin C: 22mg | Calcium: 473mg | Iron: 3mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Love this. I love all of your recipes. But the link on the Google feed is loaded tater tots. But it comes to this, king ranch casserole. Mind you, I love them both, but my fat ass wanted loaded tater tots 🧐😂

    I was able to easily search it and have it saved. You can’t give fat people heart attacks like that, Kasey! 💋💖

    1. Joyce Flatt says:

      Can I use tortilla chips instead of the tortillas?

      1. Shyanne - ATM Team says:


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