King Ranch Chicken Casserole

King Ranch Chicken Casserole

For months now (maybe even years), I’ve come across recipes for King Ranch Chicken Casserole in various magazines, cookbooks, websites and blogs.  I even saved a few in my pile to make a later time.  But, for some reason, I’ve never made it.  I don’t know why.

I decided it was time to try this recipe.  I was in the mood for a casserole — there’s something about casseroles and comfort food — so I thought, “what the heck?!”

Is It a Keeper?

Why, oh why, did I wait so long to make this recipe?  Everyone loved it!  It was creamy and cheesy with just a little hint of heat.  Mmmmm!  I really loved the flavor that the corn tortillas added.  There was even a debate about who got to take the left overs for lunch the next day!

Another great thing about this recipe is you can make it ahead of time and freeze it (or stick it in the fridge).  Then, when you want to make it, thaw it overnight in the fridge and bake it off.  Next time, I’m making 2!  One to eat and one for another day.

Now that I’ve discovered this little gem of a recipe, I’ll be adding it to my list of regulars!  If you’ve never had this dish, I HIGHLY recommend making it!


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It's a Keeper


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Hi, I'm Christina from It's a Keeper. I'm a mom, wife, recipe hoarder and food blogger. Visit me @

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  1. says

    Hey Christina!
    I am going to try out your King Ranch Casserole recipe this weekend and wondering how many days it can be refrigerated before cooking? I was thinking to prepare tomorrow and make Sunday night. What do you think?


    Sasha Parker
    Premier Designs Jewelry Stylist
    Serving since 2012

    • says

      Hi Sasha — I think that would be fine. I usually make it 2-3 days before I plan to bake it and it’s always been great! Good luck and let me know what you think! :)

  2. Erin says

    Question – when you make it to freeze, do you cook it at all? Or do you just bake it partly? I have a friend who is expecting this week and wanted to make it ahead of time for them. That way they’ll have a dish whenever they want to pull it out the freezer. Just want to make sure its as good frozen as it is fresh!

    • says

      What a great friend you are! :) In the past, I’ve assembled the casserole and froze it unbaked. When I was ready to eat it, I simply thawed it in the fridge and then baked it according to the recipe directions. It tasted just as good!

      Good luck!

  3. Bridget says

    I’m confused. When I checked the Campbell’s site, the two cream soups are not listed as gluten-free! Did I miss something? Thanks!

  4. says

    I love that you are testing these and offering your personal review. Reading through the recipe, seeing the pix, and seeing your review convinces me to give this a try for my family, as well. Thanks for linking to Food on Fridays!

  5. Heather says

    Looks so good Christina! I have never made King Ranch, so I will definitely be trying this one. Thank you for sharing this with us at Inspiration Friday At The Picket Fence!


  6. says

    THis is one of my favorite “go to” dishes. I used to fix it all the time for the guys…and the soccer team..and the bands…and the….. All the kids LOVED it! Now that they’re grown and in their own homes, many have called to ask how to prepare this dish.
    Thanks for sharing your recipe…and bringing back some wonderful memories to me…
    Jane (Artfully graced)

  7. says

    I love King Ranch Chicken! So glad you reminded me to make it! I’m so glad you linked it to the Tuesday To Do party! Can’t wait to see what lovely you post next!

  8. says

    I just found you and now and am your newest follower! Your blog is super fab and full of awesome inspiration. This recipe looks delish, thanks for the recipe.

  9. says

    I make a recipe very similar to this but it’s called Salsa Chicken and Rice. I use rice instead of the tortillas and although the recipe calls for salsa I generally use the tomatoes with green chilies. It also calls for 4 cups of cheese. It makes a lot!

  10. says

    Hi! I am sooo adding this to my list of recipes as I too have always wanted to make it but just never had. Adding some of the ingredients to my grocery list that I’m putting together today.

    Also I wanted to take a moment of your time to say Thank You! Thank You for linking up every Monday to Money Mondays on my blog, The Misplaced Midwesterner. I’ve been wanting to come over here and leave you a message but Mondays are usually so busy that I tend to forget.

    I have a question for you…I’d love for you to do a guest spot on my blog sometime soon. Let me know if you’re interested.

    Thanks again!

  11. says

    King Ranch is one of my all time favorite casseroles! I think I’m gonna have to make it soon! sometimes I make it with flour tortillas and it gets really chewy and delicious on the bottom!

  12. says

    Looks so good! I will have to try it. Would you say, it’s a fairly spicy dish on it’s own? My husband loves spicy, I wonder about adding some hot sauce or a little cayenne pepper? Or would that be too much?

  13. says

    First off, your site is beautiful! really loving it. And I love King Ranch Chicken. My family is from South Texas, not too far from the King Ranch, and I love this hearty, taste-like-home recipe. Thanks for sharing!

  14. says

    It sounds really tasty, and not too difficult to make. Might give it a go. :-)

    I found your blog through Give It To Me Monday blog hop. I’m your latest follower.

  15. Ann says

    I actually like to use tortilla chips because I think that the tortillas get mushy. But this time when I made this casserole, I used both. Tortillas on the bottom,and for the next layer was the chips. Oh yeah, Pepper Jack Cheese.

  16. says

    This looks like a great recipe!! I’m a new follower and I love to cook, so I checked out your link from Sippy Cups and Cloth Bums. I’ll have to give this a try! – Amy

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