There's something about cozy, layered casseroles that instantly make me feel at home, and this King Ranch Chicken Casserole Recipe is no exception. It’s a perfect blend of comfort, spice, and creamy goodness that just warms you up from the inside out.
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Why You'll Love This Recipe
I’ve made this King Ranch Chicken Casserole more times than I can count, and every time it’s a crowd-pleaser. What’s great is how it balances smoky spices with creamy layers, making it perfect for weeknight dinners and potlucks alike.
- Bold flavors: The chili powder and Rotel tomatoes give it that signature smoky, slightly spicy kick you want.
- Easy layering: Tortilla chips create just the right crunch and soak up all those saucy, cheesy layers beautifully.
- Comfort food at its best: It’s creamy, cheesy, and hearty — just the kind of meal you’ll want leftovers of.
- Versatile and approachable: You don’t need fancy ingredients or skills, and it comes together in under an hour.
Ingredients & Why They Work
Each ingredient plays a role in layering flavors and textures that make this King Ranch Chicken Casserole Recipe so memorable. Here’s a quick rundown of what to look for when you’re shopping or prepping:
- Boneless skinless chicken breast: Pounding it to an even thickness ensures even cooking and keeps the chicken juicy.
- Chili powder: This is the backbone spice that adds warmth without overpowering the dish.
- Cooking oil: Use a neutral oil like vegetable or canola to sear the chicken without burning the spices.
- Butter: Adds richness to your veggie sauté and helps form a silky gravy.
- Yellow onion: Sweetens as it cooks down, balancing the spice elements.
- Green bell pepper: Adds fresh color and a bit of crunch after sautéing.
- All-purpose flour: Thickens the sauce to that luscious gravy consistency.
- Chicken broth: Brings savory depth and helps dissolve the flour for a smooth gravy.
- Diced tomatoes with green chiles (Rotel): The classic Tex-Mex twist that brings brightness and spice.
- Sour cream: Makes the casserole creamy and adds light tanginess.
- Cheddar cheese: Melts beautifully and gives that classic cheesy topping we all crave.
- Tortilla chip strips: Thick chips hold up well in the casserole, soaking flavors without getting soggy.
- Green onions: Fresh garnish that adds a pop of freshness after baking.
Make It Your Way
I love putting my spin on this King Ranch Chicken Casserole Recipe by swapping in a few things here and there, so you should definitely feel free to experiment too. It’s forgiving and flexible!
- Variation: I sometimes swap the chicken breast for shredded rotisserie chicken to save time — and it tastes just as great.
- Diet-friendly tweaks: For a lighter option, try Greek yogurt instead of sour cream and reduce the cheese a little.
- Spice it up: Add jalapeños or a splash of hot sauce if you like a more fiery casserole.
Step-by-Step: How I Make King Ranch Chicken Casserole Recipe
Step 1: Prep and Season Your Chicken
First things first: get your chicken ready. I like to place the chicken breasts between two sheets of plastic wrap and pound them until they’re about three-quarters of an inch thick. This makes sure they cook evenly and stay juicy. Don’t forget to rub chili powder on both sides—that’s where a lot of the flavor starts!
Step 2: Cook the Chicken and Sauté Veggies
Heat your oil in a skillet over medium heat and cook the chicken until it’s golden and cooked through—usually 5 minutes a side. Don’t rush this; nice browning adds flavor. While the chicken rests, toss in butter, diced onion, and green bell pepper to the skillet. Sauté until the onions turn soft and translucent. This step builds that welcoming, home-cooked aroma that lets you know you’re on the right track.
Step 3: Create the Creamy Sauce
Sprinkle the flour over your cooked veggies and stir for about a minute so that flour cooks through and starts to turn golden. Slowly pour in the chicken broth, whisking to loosen all the tasty browned bits from the pan—don't skip this, it packs incredible depth. Let the sauce simmer until it thickens nicely into a gravy before taking it off the heat.
Step 4: Assemble Your Casserole Layers
Drain the diced tomatoes with green chiles and dice your cooked chicken. Stir both into the sauce along with the sour cream and half of your shredded cheddar cheese—this is where creamy meets cheesy magic. Then, layer tortilla chip strips in your casserole dish. I like to start with a good handful for texture balance, add half the chicken mixture on top, then a lighter layer of chips followed by the rest of the chicken mixture. Top it off with the remaining cheddar spread evenly before it hits the oven.
Step 5: Bake and Garnish
Bake the casserole at 375ºF for about 15 minutes, or until the cheese bubbles and melts perfectly. Once it’s out of the oven, sprinkle your green onions on top to add a fresh bite and pop of color. Serve it hot and watch everyone dig in happily!
Top Tip
After countless tries, these little insights have really helped me make the best King Ranch Chicken Casserole. I want you to skip any avoidable pitfalls and nail the perfect texture and flavor the first time!
- Even chicken thickness: Pounding ensures quick, even cooking—no dry edges or raw centers.
- Drain the tomatoes: Too much liquid can turn the casserole soggy; give your canned tomatoes a good drain before mixing in.
- Use thick tortilla chips: I prefer thick rectangular chips because they hold their crunch better and soak up sauce perfectly.
- Watch your bake time: Overbaking dries out the casserole, so once it bubbles around the edges and cheese is melted, it’s ready.
How to Serve King Ranch Chicken Casserole Recipe
Garnishes
I always top mine with fresh sliced green onions for a crisp, bright contrast. Sometimes, I toss on a dollop of sour cream or some diced avocado for extra creaminess and richness. A little chopped cilantro on top works great too if you’re feeling fresh and vibrant.
Side Dishes
This dish is rich and hearty, so I like to serve it alongside a crisp green salad or steamed veggies to balance things out. Spanish rice or simple black beans also complement those Tex-Mex flavors perfectly.
Creative Ways to Present
For special occasions, I’ve served this casserole in mini ramekins for individual portions, which guests love. Layered in clear glass dishes, you can show off those pretty textures. Even topping with crushed tortilla chips and a handful of extra cheese before baking ups the presentation appeal.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 4 days—if you have any left! I always reheat gently in the oven or microwave to keep the flavors intact and avoid a dried-out texture.
Freezing
This casserole freezes beautifully if you want to make it ahead. Just assemble but don’t bake, cover tightly with foil, and freeze for up to 2 months. When you’re ready, bake straight from frozen—add extra bake time and keep an eye on the cheese topping so it doesn’t burn.
Reheating
I find reheating in a 350ºF oven with a loose foil cover helps keep the casserole moist. About 20 minutes usually does the trick, but if using a microwave, heating in short bursts prevents the chicken from drying out.
Frequently Asked Questions:
Absolutely! Using shredded rotisserie chicken is a great shortcut that saves time without sacrificing flavor—just add it in step 4 when mixing the sauce.
Thick, sturdy tortilla chips are best for this casserole because they hold up well to the sauce and baking. Thin, flimsy chips might get too soggy and lose that nice texture contrast.
Yes, you can swap sour cream for a dairy-free alternative like coconut yogurt and choose a dairy-free cheese or reduce the amount of cheese altogether. Using less butter or substituting it with oil can also help reduce fat.
After baking, store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to keep the sauce creamy and chicken tender.
Final Thoughts
This King Ranch Chicken Casserole Recipe is one of those dishes I’ve come back to again and again because it’s just so satisfying on a lazy night or when friends are coming over. It’s simple to make, packed with flavor, and hits all the right comfort food notes. I hope you’ll give it a go and see for yourself how it can quickly become a favorite in your rotation, too. Let’s get cooking, friend!
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King Ranch Chicken Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Description
A classic Tex-Mex King Ranch Chicken Casserole featuring tender seasoned chicken, sautéed vegetables, creamy cheddar sauce, and crunchy tortilla chips baked to bubbly perfection.
Ingredients
Chicken and Seasoning
- 1 lb. boneless, skinless chicken breast
- 1 tablespoon chili powder
- 1 tablespoon cooking oil
Vegetable and Sauce
- 2 tablespoon butter
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 10oz. can diced tomatoes with green chiles (Rotel), drained
- ½ cup sour cream
Cheese and Toppings
- 8 oz. cheddar cheese, shredded (divided)
- 5 cups tortilla chip strips (thick rectangular style)
- 2 green onions, sliced for garnish
Instructions
- Prepare Chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Pound to an even thickness of about ¾ to 1 inch. Season both sides with chili powder.
- Cook Chicken: Heat cooking oil in a large skillet over medium heat. Add chicken breasts and cook approximately 5 minutes per side until browned and cooked through. Remove chicken and set aside to cool.
- Prepare Vegetables and Cheese: While chicken cooks, finely dice onion and bell pepper. Shred cheddar cheese. Preheat oven to 375ºF.
- Sauté Vegetables: In the same skillet, add butter, diced onion, and bell pepper. Sauté over medium heat until onions are soft and translucent.
- Make Roux: Add flour to skillet and cook for about 1 minute until flour coats the bottom and turns golden brown.
- Add Broth and Simmer: Stir in chicken broth, scraping up browned bits from bottom. Bring to a simmer to thicken into gravy. Remove from heat.
- Combine Chicken and Sauce: Dice cooked chicken. Stir chicken and drained diced tomatoes with green chiles into the gravy mixture.
- Add Sour Cream and Cheese: Stir in sour cream and ½ cup shredded cheddar until well combined.
- Assemble Casserole: Layer a few handfuls of tortilla chip strips in the bottom of a 9×13-inch casserole dish. Spoon half the chicken mixture over chips. Add more chip strips (about half the initial amount), then spoon remaining chicken mixture on top. Sprinkle with remaining 1.5 cups shredded cheddar cheese.
- Bake: Bake in the preheated 375ºF oven for 15 minutes until cheese melts and casserole bubbles around the edges.
- Garnish and Serve: Sprinkle sliced green onions on top and serve hot.
Notes
- Use thick rectangular tortilla chips for best texture; they hold up well in the casserole.
- Drain diced tomatoes with green chiles well to prevent excess liquid in the casserole.
- You can substitute cooked rotisserie chicken for convenience.
- If you prefer a spicier dish, add extra chili powder or diced jalapeños.
- Leftovers reheat well and taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
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