King Ranch Chicken Casserole


Whip up a little taste of Texas.

Prep Time:
35 mins
Cook Time:
35 mins
Total Time:
1 hrs 10 mins
6 to 8 servings

When it comes to covered dish suppers, potlucks, or even busy weeknights, Southerners know that King Ranch Chicken reigns supreme. The familiar combination of pulled chicken, spicy green chiles, corn tortillas, and creamy canned soup takes us back to a dining table, surrounded by our loved ones.

While the King Ranch Chicken recipe has roots in the Lone Star State, it's beloved by savvy home cooks around the South and beyond. Variations on the casserole (dare we say the best chicken casserole, ever?) appear in Junior League cookbooks across our region.

Next time you're craving comfort food, pull out your 13x9 casserole dish and whip up a little taste of Texas. One cheesy, creamy bite, and you'll be hooked.


  • 1 chopped green bell pepper

  • 1 chopped onion

  • 2 tablespoons vegetable oil

  • 2 cups chopped cooked chicken

  • 1 can cream of chicken soup

  • 1 can cream of mushroom soup

  • 1 can diced tomato and green chiles

  • 1 teaspoon chili powder

  • 1/4 teaspoon salt

  • 2 pinches garlic powder

  • 2 pinches pepper

  • 12 corn tortillas, torn into 1-inch pieces

  • 2 cups grated Cheddar cheese


  1. In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

  2. Layer one-third of torn tortillas 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 layers twice. Bake at 350°F for 30 to 35 minutes.

    King Ranch Chicken Casserole
    William Dickey

Chef's Notes

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

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