King Ranch Chicken Casserole

"If you like chicken enchiladas, you'll love this."
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Taree W. photo by Taree W.
photo by ColiesKitchen photo by ColiesKitchen
photo by Pam-I-Am photo by Pam-I-Am
photo by  Pamela photo by  Pamela
Ready In:
1hr 30mins




  • Preheat oven to 325°F
  • In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
  • Add soups, tomatoes, and broth.
  • Stir to combine.
  • Fold in the chicken until well blended.
  • Lightly grease a 9 x 13" baking dish.
  • Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
  • Repeat layers twice more.
  • Bake for 40 minutes or until hot and bubbly.
  • About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
  • Remove from oven and let stand 10 minutes before serving.

Questions & Replies

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  1. Bea W.
    can I make the King Ranch Chicken a day ahead ?
  2. Suzanne P.
    How many adults would you say this serves?


  1. Mary W.
    loved it. I didn't have rotel, so used salsa. Was low on shredded cheese, so melted a small block of velveeta in with the soups and saved what grated cheese I had to sprinkle on top. Great family dish!
  2. Kate Fisher
    Delicious. I subbed sour cream for the Cream of Mushroom soup and had no chicken broth so just sloshed in some wine. I will be making this again, thank you.
  3. Joyous56
    I read the reviews with much anticipation. But now that I've made it, I don't know what all the fuss is about. I followed the recipe....even added a pulverized jalapeno pepper....but found this bland.<br/><br/>Sorry to say, i won't make this again.
  4. renna
    My husband loved this. He always eats whatever I cook, and thanks me for cooking it. He doesn't always tell me it was wonderful. He told me that at least 3 times tonight when I served this!<br/><br/>The only thing I did differently was to divide the chicken mixture and the cheese mixture into two layers, rather than three. I lined the pan with torn tortilla pieces, layered half the chicken mixture, then half the cheese. I then added another layer of torn tortilla pieces, followed by the other half the chicken mixture, then another layer of torn tortillas, topped with the remaining cheese.
  5. FCR Gal
    This was really good and the best part is the ingredients are items you generally have on hand. We like spice food, so next time I will probably kick it up a notch. I did use flour tortillas rather than corn because I always have them in the fridge. Thanks for sharing!


  1. Kate Fisher
    Delicious. I subbed sour cream for the Cream of Mushroom soup and had no chicken broth so just sloshed in some wine. I will be making this again, thank you.
  2. gwdrgnlvr
    It was good but would add some diced green chilies or jalapenos. Also we love mushrooms so would add those too.
  3. hedgiehog
    1 tsp cumin 1 tsp oregano 1 tsp chili powder Chopped jalapeños Cilantro
  4. ecs0055
    I love this casserole. It's perfect comfort food. I cooked 2 chicken breasts on the the stove top and seasoned it with chicken seasoning, cumin and garlic powder. I used Cheese Soup instead of Mushroom soup. Other than that, I made it as is!
  5. lizstarr
    My entire family (including the picky little ones!) absolutely LOVED this! The only thing I changed was substituting cream of celery soup for mushroom (not a fan of mushrooms myself...)Thank you so, so much for reintroducing one of my childhood favorites.


I am a married mother of 5, grandmother of 6. I enjoy cooking, gardening, knitting, spinning, kayaking, hiking, and yoga. Not necessarily in that order. I am a small business owner with a hectic schedule. Because of my limited cooking time I have a fondness for crock pot and pressure cooker meals.
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