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A serving of King Ranch chicken casserole being lifted from a baking dish.
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4.34 from 12 votes

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!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: king ranch chicken casserole
Servings: 6 servings
Calories: 546kcal

Equipment

  • 1 9x13 baking dish
  • 1 large skillet

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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