King Ranch Chicken Recipe


I love casseroles.

Honestly, nothing screams cozy better than a dish baked in a 9×13, covered in cheese and served on its own. Forgive me, I am a child of the 80’s, when condensed soup reigned supreme.

King Ranch Chicken Photo

King Ranch Chicken was a huge favorite of mine growing up. My mom only made it occasionally, but for some reason it made an impact on me. I have cooked it for my family many times, trying different variations along the way. 

Making dinner for four boys (two of them teenagers!) every night of the week is no easy feat, so easy dinners are important in this house. 

Between practices, lessons, team parties and homework, it’s a wonder I have time to blog, if I’m honest with you. 

When life is really crazy, and I need a short cut to dinner, I buy a rotisserie chicken from the supermarket and shred it to make this casserole.

It’s a quick and inexpensive way to save some time. But certainly you can cook your own chicken… I won’t judge either way!

King Ranch Chicken Picture

Once, when I was feeling a bit fancy, I decided that I would forgo the condensed soup and make the whole casserole from scratch. I have to say, it wasn’t the same. 

I know a lot of people feel the same way about green bean casserole. If it doesn’t have the red can, they don’t want it!

Well, I can say now that I kinda get it. You want what your mama made, and if mama made it with condensed soup, making it from scratch ingredients is simply not going to bring back the same taste and memories.

It’s okay. Sometimes memories are more important than whether or not the dang sauce was made from scratch.

So here’s one of my favorite comfort foods, condensed soup and all. It’s a recipe only slightly altered from my mom’s own recipe box.

King Ranch Chicken Picture

King Ranch Chicken Recipe

Shelly Jaronsky
King ranch chicken casserole is a delicious example of comfort food. Read on for an easy, fun recipe that anyone can make at home.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 4.4 x. 4.4 square
Calories 582 kcal


  • 1 tablespoon Olive Oil
  • 1 tbsp Butter
  • 0.5 cup, chopped Onion
  • 0.5 cup, chopped Red Bell Pepper
  • 2 cloves Garlic minced
  • 1 can (10.75 oz) Cream Of Mushroom Soup
  • 3 cup, cooked, diced Chicken cooked
  • 1 can (10.75 oz) Cream Of Chicken Soup
  • 0.5 tsp Red Chili Powder
  • 1 tsp Cumin
  • 1 tsp Black Pepper
  • 0.5 tsp Ground Cayenne Pepper
  • dash Salt
  • 1 cup (8 fl oz) Chicken Stock divided
  • 12 tortilla Corn Tortilla
  • 2 cup, diced Cheddar Cheese


  • In a skillet heat olive oil and butter over medium heat. 
  • Cook onion about 5 minutes until they become soft and translucent. 
  • Add diced bell pepper and garlic and cook approx 2 more minutes until they soften. 
  • Add both the cans of soup, 1/2 cup of chicken stock, the shredded chicken, chili powder, cumin, pepper, cayenne and salt. 
  • Stir to combine and heat through. Remove from heat.
  • In a 9×13 baking dish pour the remaining 1/2 cup chicken stock. 
  • Tear 4 tortillas in half and arrange them evenly on the chicken stock in the pan. 
  • Spread 1/3 of the chicken mixture over the tortillas. 
  • Repeat this process 2 more times using all the mixture and all 12 tortillas.
  • Sprinkle the cheese on top and cover tightly with aluminum foil.
  • Bake casserole for 40 minutes. Let sit for 10 minutes before serving,


Calories: 582kcalCarbohydrates: 29.67gProtein: 32.67gFat: 33gSaturated Fat: 13gSodium: 1364.42mgFiber: 2.42gSugar: 1.83g
Keyword Chicken, Chicken Breasts, Chicken Casseroles, Comfort Food, Dinners, Entree
Tried this recipe?Let us know how it was!

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