King Ranch Chicken Casserole has layers of tortillas, cheese, and a creamy, spicy chicken filling. It’s an easy dinner the whole family will enjoy.
You might also like Frito Pie Casserole!

If you love the classic Rotel dip, you have to make this recipe. It’s that dip in casserole form!
King Ranch Chicken Casserole is a classic Texas recipe that’s named after the largest ranch in the world, King Ranch. It’s traditionally made with corn tortillas, chicken, cheese, cream of- soups, and Rotel tomatoes.
The end results is a layered casserole that’s creamy, cheesy, a little spicy, and just so delicious.
It’s also really easy! You can use a rotisserie chicken, you can make it ahead, you can even freeze it for a day you just absolutely don’t feel like cooking.

Ingredients
- Onion
- Bell pepper – use whatever color you like. I used 2 mini orange bell peppers because that’s what I had and what we like.
- Garlic – use garlic powder if you don’t have fresh garlic.
- Cream of Chicken Soup – you can use the low fat/low sodium version if you prefer.
- Cream of Mushroom Soup – you can use the low fat/low sodium version.
- Rotel – any canned tomato with green chiles will work. You can use mild or hot to adjust the spice level.
- Chicken – it needs to be cooked and shredded. I used a rotisserie chicken to make life easier.
- Chili powder
- Salt and pepper
- Corn tortillas – don’t try to use flour tortillas in this recipe. The corn tortillas have the perfect texture for the casserole.
- Cheddar cheese

How To Make King Ranch Chicken Casserole
- Cook vegetables. Cook onion and bell pepper over medium-high heat until softened. Add garlic and cook just 30 seconds.
- Make filling. Add both soups, Rotel, shredded chicken, chili powder, and salt and pepper. Stir to combine.
- Assemble. In a 9×13-inch pan, layer corn tortillas, chicken mixture, and cheese. Repeat.
- Bake. Bake at 350F for 30 minutes.
How Long Is It Good For?
This casserole will be good for up to 3 days. Make sure to store it in an airtight container in the fridge.
You can reheat it in the microwave.

Make It Ahead
You can make King Ranch Casserole the night before you plan on baking it. Just assemble as instructed, cover it tightly, and refrigerate.
When you are ready to bake it, bake as instructed but you may need a few extra minutes since it’s coming from the fridge.
Can You Freeze It?
You can freeze this casserole baked or unbaked! Either way, wrap it tightly (I would do several layers of plastic wrap) and it will be fine for up to 3 months in the freezer.
When you are ready to serve it, let it defrost in the fridge overnight and then bake as instructed if it hasn’t been baked before. It may need a few extra minutes since it’s cold.
If it’s already been baked, you can reheat portions in the microwave or put the entire thing in the oven until hot.
Tips and Tricks
- This is the perfect recipe for a rotisserie chicken! It calls for already cooked and shredded chicken and I love to make things easy on myself by using a rotisserie chicken.

More Casserole Recipes
- Taco Tater Tot Casserole
- Biscuits and Gravy Casserole
- Chicken Bacon Ranch Tater Tot Casserole
- Three Bean Enchilada Casserole
- Sloppy Joe Tater Tot Casserole
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Recipe
King Ranch Chicken Casserole

Ingredients
- 1 teaspoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10 ounce) can Rotel
- 2 cups cooked chicken, shredded
- 1 teaspoon chili powder
- salt and pepper
- 10 corn tortillas
- 2 cups cheddar cheese, shredded
Instructions
- Preheat oven to 350F. Spray a 9x13-inch baking dish with oil.
- Heat olive oil in a skillet over medium-high heat. Add diced onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook until fragrant, just 30 seconds or so.
- Stir in both soups, Rotel, shredded chicken, chili powder, and salt and pepper.
- Lay 5 of the tortillas on the bottom of the prepared dish. You can tear one to fill in the gaps.
- Top with half of the chicken mixture and then 1 cup of the shredded cheddar cheese.
- Repeat the layers one more time.
- Bake in preheated oven for 30 minutes, until cheese is melted and filling is bubbly.
- Serve hot.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 85mgSodium: 881mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 25g
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