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King Ranch Chicken Casserole

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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?!”

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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!

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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!

 

King Ranch Chicken Casserole
Compliments of It’s a Keeper
www.everydaytastes.com

1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp vegetable
2  cups  chopped cooked chicken
1  (10 3/4-ounce) can cream of chicken soup, undiluted
1  (10 3/4-ounce) can cream of mushroom soup, undiluted
1  (10-ounce) can diced tomato and green chiles
1  tsp  chili powder
1/4  teaspoon  salt
1/4  teaspoon  garlic powder
1/4  teaspoon  pepper
12  (6-inch) corn tortillas
2  cups shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat for 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat two more times.  Bake at 350° for 30 to 35 minutes.


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Comments

  1. 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?

    Thanks!

    Sasha Parker
    Premier Designs Jewelry Stylist
    Serving since 2012

    Reply

    • 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! 🙂

      Reply

  3. 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!

    Reply

    • 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!

      Reply

  9. It’s gotta be good, there’s cream of mushroom in it! lol, thanks for linking up this week!

    Reply

  10. 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!

    Reply

  11. 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!

    Reply

  12. 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!

    Heather

    Reply

  14. 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)

    Reply

  15. 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!
    smiles!
    Jami

    Reply

  16. wow, sounds really great…looks tasty! thanks for sharing your recipe! 🙂 have a great weekend! -PinayMum – Mommy’s Life Around…

    Reply

  21. 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.

    Reply

  32. 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!

    Reply

  33. 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!

    Reply

  35. 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!

    Reply

  46. 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?

    Reply

  48. 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!

    Reply

  49. 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.

    Reply

  50. 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.

    Reply

  51. Hopping in and leaving hungry! That looks yummo!

    Lucy is out hopping. Come on by when you get a chance Closer to Lucy

    Reply

  52. 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

    Reply

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