King Ranch Chicken Casserole

This King Ranch Chicken Casserole is packed with incredible Tex-Mex flavors and of course loads of cheesy goodness. It’s perfect for a family dinner and can be made ahead of time.

 

My family and I are massive fans of Mexican and Tex-Mex cuisine. It is always a constant request from family and a huge hit with all of our friends. We may not be from Texas, but we sure do love this King Ranch Chicken Casserole.

What is King Ranch Chicken?

Easy King Ranch Chicken Casserole is a classic Texas casserole, with layers of cooked chicken, cheese, tortillas, and creamy homemade sauce.

Why is it called King Ranch Chicken?

The name originates from the historic King Ranch in Texas. Traditionally, this chicken casserole is made with canned condensed soup (cream of mushroom or cream of chicken), but I decided to make a homemade sauce that is packed with flavor and no cream.

Ingredients

The ingredient list looks long, but all of these king ranch chicken ingredients are easily found at your local grocery store.

• Boneless Skinless Chicken Breasts– You can also use boneless chicken thighs, aim for about 1 pound of meat. If you don’t want to cook the chicken, grab a rotisserie chicken and shred it at home.
• Yellow Onion– a tad more mild and sweet, white onion and red onion can also be used.
• Bell Peppers (Color of your choice)-Choose your favorite color or colors so it is a rainbow of color and flavor.
• Flour– To thicken the casserole. This can be omitted, but also swapped with cornstarch or arrowroot.
• Low Sodium Chicken Broth– Low sodium allows you to alter the saltiness of the dish. Also use vegetable broth or plain water.
• Cream cheese– For richness and creaminess in the base of the dish.
• Cheese– We used a blend of cheddar cheese and other Mexican cheese blend. Freshly shredded is best because pre shredded has an anti-caking agent.
• Sour Cream– For tanginess and creaminess. It is lighter than cream cheese so it helps to lighten the sauce. Also use plain Greek yogurt.
• Diced Tomatoes with Green Chilies– Or plain diced tomatoes, even fire roasted! Make sure o get diced, other varieties aren’t the right size- either too pureed or too large. I even often use a can of tomatoes and a can of diced green chiles (because I love green chiles!)
• Spices– This dish uses a blend of chili powder, cumin, paprika, salt, pepper and cayenne pepper. Any of these can be adjusted for personal preference.
• Olive Oil & Butter– Both types of fat and used for lubrication and cooking in the skillet.
• Garlic– This calls for 4 cloves, but feel free to measure garlic with your heart! Use fresh, jarred is sweeter and won’t give you the full garlic flavor.
• Flour Tortillas (Fajita Size) – Used as the layers, like a lasagna, flour tortillas work much better than corn tortillas.

Variations

There are plenty of ways to make this king ranch chicken casserole recipe your own. Here are a few ideas.

• Save Time: If you are looking to cut down on some prep work for this King Ranch Casserole you can use rotisserie chicken.
• Layer it Up: Personally, I like to tear up my tortillas and layer the chicken casserole so you get bites of tortillas in each bite. Alternatively, you can lay the tortillas whole and create more of a Mexican lasagna effect. Also if you are not a fan flour tortillas you can swap in corn instead.
• Healthier Swap: Okay, so this King Ranch Chicken is by no means a meal fit for a diet. But, if you wish to make it a tad healthier you can swap out the sour cream for Plain Non-Fat Greek Yogurt instead.
• Cheese – You can use just about any cheese you’d like. Pepper jack, monterey jack and colby jack are all great options.

How to Make King Ranch Chicken Casserole

Making this king ranch casserole recipe couldn’t be easier.

1. Cook chicken. Begin by seasoning and cooking your chicken breasts in a large pan over medium heat.
2. Chop veggies. While the chicken is cooked, chop your bell peppers, and onion.
3. Cook veggies until soft. In the same pan you cooked the chicken in, add all your chopped veggies and cook over medium heat until soft.
4. Make the sauce. Once soft add in the flour and chicken broth to create the creamy gravy. Once the sauce is thickened add in your spices and adjust to taste.
5. Combine ingredients. Now, combine the gravy, chopped cooked chicken, sour cream, drained diced tomatoes, cream cheese and cheddar cheese then stir to combine. The mix will be thick.
6. Layer into pan. In a 13×9 inch baking dish spread a thin layer of the chicken mixture then put torn tortillas over the top.
7. Repeat this layering of gravy and tortillas three times then top with a generous amount of shredded cheese.
8. Bake until bubbling and enjoy topped with green onion, cilantro or avocado.

How to Serve this King Ranch Recipe

To serve King Ranch Chicken, scoop a generous portion onto individual plates or serving platters. Garnish with chopped fresh cilantro and a dollop of sour cream, pico de gallo or guacamole and serve it alongside warm tortilla chips for a delicious Tex-Mex meal.

It tastes great with any number of side dishes, but I prefer something like refried beans, spanish rice or sauteed mushrooms.

Storage and Freezing

How to Store King Ranch Chicken

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a serving of casserole on a microwave safe plate and heat for 30-60 seconds.

Alternatively, you can place the entire chicken casserole back into the oven at 350°F and bake for 20 minutes until bubbling.

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