King Ranch Chicken Casserole with Creamy, Cheesy Layers

King Ranch Chicken Casserole

King Ranch chicken casserole layers cooked chicken, sautéed peppers and onion, corn tortillas, a creamy tomato-and-green-chile filling, and cheese. Rotisserie or leftover chicken keeps assembly simple. In this condensed-soup version, draining the tomatoes and leaving out broth keeps the filling thick enough to scoop without turning soupy.

The tortillas soften as they bake, making a tender, cohesive casserole rather than crisp layers or firm slices. Let it rest briefly, then serve warm scoops straight from the dish.

Ingredients for King Ranch Chicken Casserole

• 1 tablespoon neutral cooking oil, plus a little for greasing the dish
• 1 medium yellow onion, diced (about 150g)
• 1 medium red bell pepper, diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 1 can (10 ounces) diced tomatoes with green chiles, drained (about 170g drained)
• 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
• 1 can (10.5 ounces) condensed cream of mushroom soup (about 300g)
• 1/2 cup sour cream (120g)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 3 cups cooked shredded or chopped chicken (about 420g)
• 12 corn tortillas, about 6 inches each, cut or torn into bite-size pieces (about 300g)
• 3 cups shredded Cheddar or Cheddar-Monterey Jack blend, divided (about 340g)
• 2 tablespoons chopped fresh cilantro

Use rotisserie or leftover cooked chicken. Taste the filling before adding any salt; the soups and chicken may already be well seasoned.

How to Make King Ranch Chicken Casserole

1. Prepare the oven and dish: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Drain the tomatoes with green chiles.
2. Soften the vegetables: Heat the oil in a large skillet over medium heat. Add the onion and both bell peppers. Cook, stirring occasionally, for 6 to 8 minutes, until the onion is translucent at the edges and the peppers have softened but still hold their shape.
3. Mix the filling: In a large bowl, stir together both soups, the sour cream, drained tomatoes, cumin, chili powder, and garlic powder. Fold in the vegetables and cooked chicken. The filling should be thick enough to coat the chicken. Taste before adding salt.
4. Layer the casserole: Spread one-third of the tortilla pieces across the bottom of the dish, overlapping them slightly. Add one-third of the filling and some of the cheese. Repeat twice, reserving enough cheese to cover the top.
5. Bake: Bake uncovered for about 30 to 40 minutes, beginning to check at 30 minutes. The filling should bubble around the edges and in a few spots toward the center, and the cheese should be melted with light golden patches. If the top browns before the center is hot and bubbling, tent loosely with foil and continue baking.
6. Rest and serve: Let the casserole rest for about 10 minutes so the creamy layers settle slightly. Scatter the cilantro over the top and scoop warm portions from the dish.

How to Keep the Casserole from Turning Soupy

Drain the tomatoes and do not add broth to this condensed-soup filling. The soups, sour cream, and tomatoes provide enough moisture for the tortillas to soften without making the sauce too loose. Resting the casserole before serving also makes the soft portions easier to lift.

What to Expect from the Tortilla Layers

Corn tortillas absorb the sauce and become tender during baking. Toasting them first may add corn flavor, but it will not guarantee crisp layers. They soften further as leftovers sit in the refrigerator.

Make-Ahead and Baking from Cold

Assemble the casserole, cover, and refrigerate for up to one day before baking. A cold casserole may need longer than the usual 30 to 40 minutes. Check for bubbling toward the center rather than relying on the clock, and tent loosely with foil if the cheese browns before the center is hot.

How to Store and Reheat

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat portions until hot throughout; if using a thermometer, the food-safety target for reheated leftovers is 165°F (75°C).

For longer storage, freeze a fully cooled casserole or tightly wrapped portions for up to about one month. Thaw overnight in the refrigerator before reheating. The tortillas may be softer after freezing.

For another layered chicken dinner with a different sauce, try this chicken enchilada casserole with red sauce.

Nutrition

Approximate nutrition per serving, based on 8 generous servings: 465 calories, 33g protein, 23g fat, and 30g carbohydrates. Approximate nutrition per 100g: 155 calories, 11g protein, 8g fat, and 10g carbohydrates. Values vary with the brands of soup, cheese, tortillas, and chicken used.