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.
What's In This Article
A King Ranch Casserole is the perfect addition to any dinner table and a tasty, creamy Mexican comfort food. This family favorite is great for lunches and can be frozen!
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.
The casserole is layered with a homemade gravy, cooked chicken, cheese, and tortillas for a Mexican lasagna effect. The flavor comes from a blend of Tex-Mex inspired spices, but still kid-friendly and not too spicy.
What is King Ranch Chicken Casserole?
Easy King Ranch Chicken Casserole is a classic Texas casserole, with layers of cooked chicken, cheese, tortillas, and homemade gravy. The name originates from the historic King Ranch in Texas.
Traditionally, this chicken casserole is made with canned condensed soup, but I decided to make a homemade gravy that is creamy and packed with flavor.
How to Make King Ranch Casserole
Begin by seasoning and cooking your chicken breasts in a large pan over medium heat. While the chicken is cooked, chop your bell peppers, and onion. Once the chicken is cooked on both sides, remove the chicken from the pan and set aside.
In the same pan you cooked the chicken in, add all your chopped veggies and cook over medium heat until soft. Once soft add in the flour and chicken broth to create the creamy gravy. Once the gravy is thickened add in your spices and adjust to taste.
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.
In a 13×9 inch pan spread a thin layer of the chicken gravy then put torn tortillas over the top. Repeat this layering of gravy and tortillas three times then top with a generous amount of shredded cheese.
Bake for 25-30 minutes until bubbling and enjoy topped with green onion, cilantro or avocado.
Tips for making the best casserole
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.
Storing leftover chicken casserole
Store leftover king ranch casserole in an airtight container 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 degrees F and bake for 20 minutes until bubbling.
Can this Chicken Casserole be frozen?
Yes, the casserole can be frozen. Prep the recipe according to the post instructions, but instead of baking you can cover and store in the freezer for up to 3 months.
When ready to bake it let the chicken casserole come to room temperature then follow the recipe baking instructions.
Here are my tips for freezing casseroles!
Is King Ranch Casserole Spicy?
I would say the spice level of this casserole is mild. The peppers add a touch of spice, but nothing that would burn your lips.
Of course you can pump up the spice level if you wish by adding in some diced jalapeno, red pepper flakes, or cayenne pepper.
Will kids enjoy King Ranch Chicken?
Well, if they are anything like mine they will devour it! There is loads of melty cheese, chicken, and tortillas in the chicken casserole, which are all wins for most kids.
If you have a picky eater on your hands you could lessen the amount of bell peppers you add in or leave them out all together.
Here are more delicious dinner options:
- Easy Taco Bake
- Instant Pot Taco Meat
- Crispy Mexican Chicken
- Smothered Beef Burritos
- 7 Layer Dip
- Mexican Shrimp Cocktail
- Vegetarian Quesadillas
- Baked Chicken Enchilada Dip
King Ranch Chicken Casserole
- 2 cups Boneless Skinless Chicken Breasts
- 1 small Yellow Onion chopped
- 2 Bell Peppers (Color of your choice)
- 3 tablespoons Flour
- 1 1/4 cup Chicken Broth
- 2 ounces Cream Cheese
- 4 ounces Cheddar Cheese shredded
- 4 ounces Mexican Blend Cheese shredded
- 1/2 cup Sour Cream
- 10 ounces Diced Tomatoes with Green Chilies
- 1/2 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon sea salt
- 1 teaspoon Ground Black Pepper
- 1/4 teaspoon Cayenne Pepper optional
- 1 tablespoon Olive Oil
- 3 tablespoons unsalted butter
- 4 cloves Garlic minced
- 15 flour Flour Tortillas (Fajita Size)
- Preheat oven to 400 degrees F. While the oven is preheating, season both sides of chicken breasts with salt, pepper and paprika. Add olive oil to a large skillet and heat over medium heat. Place chicken in the heated skillet and cook chicken 5 minutes per side or until internal temperature reaches 165 degrees F.
- While the chicken is cooking, chop your peppers (be sure to remove the seeds and ribs from inside), and onion. Once the chicken is cooked on both sides, remove the chicken from the pan and set aside.
- In the same pan you cooked the chicken in, add butter then all your chopped veggies and cook over medium heat until soft, about 7 minutes stirring occasionally. While the veggies are cooking, chop the cooked chicken into small pieces or shred.
- Once the veggies are soft add in the flour and stir until dissolved. Next, add chicken broth to create the creamy gravy. When the gravy is thickened add in cumin, chili powder and cayenne pepper (optional) and adjust to taste.
- Drain the juice from the canned diced tomatoes and green chilies. Now, combine the gravy, chopped cooked chicken, sour cream, diced tomatoes and green chilies, cream cheese and cheddar cheese then stir to combine. The mix will be thick.
- In a 13×9 inch pan spread a thin layer of the chicken gravy mixture then put torn tortillas over the top. Repeat this layering of gravy and tortillas three times then top with Mexican shredded cheese. Bake for 25-30 minutes on the center rack until bubbling and enjoy topped with green onion, cilantro or avocado. Enjoy!
- If you've tried this recipe, come back and let us know how it was!
● You can use either flour or corn tortillas for this casserole. Personally, I enjoy flour but either work great.
● To make the chicken casserole spicier you can add in some cayenne pepper, red pepper flakes or diced jalapeno pepper.