King Ranch Chicken Casserole
Ingredients
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- 1 1/2 pounds boneless skinless chicken breasts (~4 n/a chicken breasts)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 medium onion – finely chopped
- 1 medium green bell pepper – finely chopped
- 2 cloves garlic – minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 10 1/2 ounces condensed cream of chicken soup
- 10 1/2 ounces condensed cream of mushroom soup
- 10 ounces diced tomatoes with green chiles (Rotel)
- 1/2 cup low-sodium chicken broth
- 12 pieces corn tortillas (6-inch)
- 2 1/2 cups cheddar cheese – shredded
- cilantro – chopped (for serving)
Instructions
1. Place the boneless skinless chicken breasts in a pot and cover with cold water by about 1 inch. Add 0.5 tsp kosher salt, bring to a gentle simmer over medium heat, and cook until the chicken reaches 165°F, 12–15 minutes. Transfer to a plate, cool 5 minutes, then shred into bite-size pieces (you should have about 3–4 cups).
2. Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and green bell pepper and cook, stirring, until softened and lightly translucent, 6–8 minutes. Stir in the minced garlic, chili powder, and ground cumin and cook until fragrant, 30 seconds.
3. Add the condensed cream of chicken soup, condensed cream of mushroom soup, diced tomatoes with green chiles with their juices, and the low-sodium chicken broth. Stir until smooth and bring to a simmer. Cook, stirring occasionally, until bubbling and slightly thickened, 3–5 minutes. Stir in the remaining 0.5 tsp kosher salt and the black pepper; taste and adjust seasoning.
4. Heat the oven to 350°F. Cut the corn tortillas into quarters (or tear into large pieces). If desired, wrap the tortillas in a damp towel and microwave until pliable, 30–45 seconds.
5. Spoon about 3/4 cup of the sauce into a 9×13-inch baking dish and spread to coat. Layer 1/3 of the tortillas over the bottom, then half of the shredded chicken, 1/3 of the sauce, and 1/3 of the shredded cheddar cheese. Repeat with another 1/3 of the tortillas, the remaining chicken, 1/3 of the sauce, and 1/3 of the cheese. Top with the remaining tortillas, the remaining sauce, and the remaining cheese.
6. Bake until the casserole is bubbling at the edges and the cheese is fully melted and lightly browned, 30–35 minutes. Let rest 10 minutes to set before serving.
7. Sprinkle with chopped cilantro and serve warm.
King Ranch Chicken Casserole is a beloved Tex–Mex comfort dish built on layers of corn tortillas, tender shredded chicken, a creamy tomato–chile sauce, and plenty of melted cheddar. The Rotel tomatoes and green chiles bring a gentle heat and tang that balance the richness of the condensed soups and cheese. The texture lands between lasagna and enchiladas, with soft tortillas that soak up the sauce and a bubbling, golden top that’s irresistible at potlucks and weeknight dinners alike.
Despite its name, the casserole’s connection to the famed King Ranch in South Texas is folkloric rather than direct. The dish rose to prominence in mid-20th-century community cookbooks and church suppers across Texas, when pantry staples like canned soups and Rotel became fixtures in home kitchens. Over time it has become a regional icon of convenience-era Tex–Mex cooking—simple to assemble, easily doubled for crowds, and endlessly debated in its details while remaining instantly recognizable.