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Baked king ranch chicken casserole in a white baking dish with a creamy chicken, tortilla, pepper, and cheese filling topped with melted cheddar and Monterey Jack cheese.

King Ranch Chicken Casserole

King Ranch Chicken Casserole combines tender shredded chicken, corn tortillas, peppers, a creamy tomato-based sauce, and plenty of melted cheese in one hearty baked dish. The layers bake together into a rich, satisfying casserole with classic Tex-Mex flavor and a creamy texture that makes it perfect for family dinners, potlucks, and make-ahead meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Casserole
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded rotisserie chicken
  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 1 medium bell pepper diced, preferably ½ red and ½ green
  • 1 poblano pepper diced
  • 2 cloves garlic minced
  • 1 (10-ounce) can fire-roasted Rotel undrained
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10.5-ounce) can cream of mushroom soup
  • ½ cups chicken broth
  • ½ cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 18 corn tortillas cut into bite-sized pieces or strips
  • 8 oz shredded sharp cheddar cheese
  • 8 oz shredded Monterey Jack cheese
  • Chopped cilantro for garnish, optional

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion, poblano pepper, and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
  3. Stir in Rotel, cream of chicken soup, cream of mushroom soup, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Cook until smooth and heated through, about 3 to 4 minutes.
  4. Remove from heat. Stir in the sour cream until smooth, then fold in the shredded chicken.
  5. Spread one-third of the tortilla pieces in the bottom of the prepared baking dish.
  6. Top with one-third of the chicken mixture and one-third of the cheese.
  7. Repeat the layers two more times, ending with the remaining cheese on top.
  8. Cover loosely with foil and bake for 25 minutes.
  9. Remove foil and bake for another 15 minutes, or until hot, bubbly, and lightly browned on top.
  10. Let rest for 10 minutes before serving. Garnish with cilantro if desired.

Notes

  • Rotisserie chicken is an easy shortcut, but any cooked shredded chicken will work.
  • Corn tortillas give King Ranch Chicken Casserole its classic flavor and layered texture and hold up better than flour tortillas.
  • For the smoothest melt, use freshly shredded sharp cheddar and Monterey Jack cheese.
  • Use mild Rotel for a family-friendly casserole or hot Rotel if you want more heat.