King Ranch Chicken Casserole

A close-up of a spatula lifting a cheesy casserole topped with melted cheese and green onions from a white baking dish.

King Ranch Chicken Casserole

King Ranch Chicken Casserole is a classic recipe using chicken layered with a creamy sauce studded with peppers and onions, then baked in a casserole dish with cheese and corn tortillas. This is a great family meal that everyone will enjoy!

Course Main Dish

Cuisine American, Southwestern

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 602kcal

Author Kylee Ayotte

Ingredients

1 1/2 pound boneless skinless chicken breast
salt and pepper
2 tablespoons taco seasoning
2 tablespoons vegetable oil
3 tablespoons butter
1 cup diced onion
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 tablespoons all-purpose flour
1 1/2 cup chicken broth
10 oz can tomatoes with green chiles aka Rotel
1/3 cup sour cream
8 corn tortillas, cut into quarters
3 cups shredded cheddar cheese divided, about 12oz

Instructions

Get prepped

Preheat oven to 350℉. Grease a 9x13 casserole dish.
Dice the 1 1/2 pound boneless skinless chicken breast in small pieces, season with salt and pepper and 2 tablespoons taco seasoning.

Cook the chicken

Heat the 2 tablespoons vegetable oilin a large skillet, cook chicken until browned and cooked through. Remove from skillet, set aside.

Make the sauce

In the same skillet, melt the 3 tablespoons butter, and sauté the 1 cup diced onion, 1/2 green bell pepper, diced1/2 red bell pepper, diced until softened.
Sprinkle the 3 tablespoons all-purpose flour over the top and continue to cook briefly.
Add in the 1 1/2 cup chicken broth, 10 oz can tomatoes with green chiles (aka Rotel). Bring to a simmer and allow to thicken.
Remove from the heat and stir in 1/3 cup sour cream and ½ cup of the cheese.

Assemble & Bake

Set aside about ½ cup of the sauce for topping.
Spread a little of the sauce mixture in the bottom of a 9x13-inch baking dish.
Layer the dish with half the chicken, top with half the sauce and sprinkle with cheese.
Add a layer of tortillas.
Repeat layer using the remaining chicken and sauce, and sprinkle with cheese.
Layer the rest of the tortillas over the top.
Spoon over the reserved half cup of sauce, and sprinkle with the remaining cheese.
Bake the casserole in the oven for 15 minutes or until the cheese is melted and the casserole bubbles up around the edges.
Devour.

Video

Notes

How to store

Refrigerate any leftovers in a covered container for up to 5 day. Reheat to piping hot.

I don’t recommend freezing this dish. With the sour cream in the sauce, it can separate and not look too great.

Substitutions/Additions

You can use white or yellow corn tortillas, or switch it out for flour tortillas if you prefer.
I make my own taco seasoning, but you could use chili powder, garlic powder, onion powder and cumin in a pinch. Just be sure to add salt and pepper and taste your food before assembling the casserole.
If you can’t find the tomatoes and green chilies, you can use a can of green chiles in addition to a can of plain tomatoes.
Black beans in the sauce is a great way to boost the protein and fiber.
You can make this with a rotisserie chicken if you prefer. Just add the chicken to the sauce, and mix in the taco seasoning with that.

What to serve with King Ranch Casserole

Since this is a casserole, it doesn’t really need accompaniments. However, fresh pico de gallo, sliced jalapenos, guacamole or some sliced avocado would go great with this.

Nutrition