King Ranch Casserole
11 Comments
Posted: 03/12/20
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King Ranch Casserole is a delicious Tex Mex Casserole recipe that hails from Texas. It has layers of corn tortillas, cheese and creamy chicken filling loaded with peppers and green chiles. It’s the perfect quick and easy dinner recipe or dish to bring to a potluck!
I hail from the land of casseroles and I’m not sad about that! With that being said, we are more of the Tater Tot Casserole people around the Midwest, but move on over because there’s a new casserole in town! This King Ranch Casserole might be my new favorite.
It has layers of corn tortillas, cheese and a creamy chicken filling with green and red peppers along with green chiles. It gives it a tiny little bit of zip, but isn’t to spicy which is a good thing for this midwestern.
It’s the perfect dish to serve up at a potluck or for a quick and easy dinner recipe. I might have to mix things up and serve this when I attend my next potluck that my famous Cheesy Chicken Hash Brown Casserole.
You might think that this originated on the famous King Ranch in Texas, which is the biggest ranch in all of Texas, but as far as I can tell it didn’t. It might have originated at that ranch but it’s still famous in Texas and you will see it at nearly every potluck.
Ingredients Need!
- Peppers – I grabbed a red and green bell pepper but you could use one or the other.
- Onion – Peel and diced yellow onion
- Olive Oil
- Diced tomatoes with green chile peppers – Grab the level of “hotness” you would like!
- Spices – You will need ground cumin and chile powder. If you want a little more spice you can add more chile pepper.
- Soups – This recipe calls for a can of Cream of Mushroom and Cream of Chicken Soup
- Cooked Chicken – Use leftover chicken or rotisserie chicken to make this recipe easier!
- Cheddar Cheese – We recommend grabbing a block of cheese and grating it yourself as it melts better.
- Corn Tortillas – You could also use flour tortillas, but we feel corn holds up better and we like the texture in this casserole.
How to make King Ranch Casserole
This casserole is pretty simple to put together. Simply make the filling then layer it in a casserole dish and bake!
Prepare Filling
- In a large skillet heat olive oil over medium heat. Saute onion and peppers until softened about 7-10 minutes. (Photos 1 & 2)
- Grab a large mixing bowl and combine the onion and pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, cumin, and chile powder Stir until completely combined. Reserve 3/4 c. of sauce for later. (Photos 3 & 4)
Layer Casserole
- Spread ½ c. of sauce on the bottom of a greased 9 x 13 inch baking dish. (Photo 1)
- Spread 1⁄2 of the chicken over the sauce. (Photo 2)
- Top chicken with half of the remaining sauce and then ⅓ of the cheese. (Photo 3)
- Spread a layer of corn tortillas (½ the tortillas) over the cheese. (Photo 4)
- Spread remaining chicken over the tortillas, top with remaining sauce (except reserved sauce) then ⅓ of the cheese, remaining tortillas, and the reserved sauce and remaining cheese. (Photos 5 & 6)
Bake
- Place baking dish in oven at 350 degrees F. Bake for 40 minutes or until bubbling and golden brown.
Tips and Tricks to making King Ranch Casserole
- If you want a casserole with more of a kick and a bit more chile pepper or grab the “Hot” diced tomatoes with green chiles.
- We recommend using a block of cheese and grating it yourself. The result is “meltier” cheese that’s so much better and totally worth the few extra minutes.
- It can be made ahead of time and stored in the fridge for up to three days. Simply prepare the casserole, cool completely, cover and place in the fridge. When you are ready to use place in the oven. Add about 10-15 minutes to cooking time because the dish is cold. If the cheese browns to fast cover with foil and continue baking.
- It’s also freezer friendly. Once again prep and then cool, cover and place in the freezer for up to three months. When you are ready to use remove from the freezer, let thaw completely in fridge. When you are ready to use place in the oven. Add about 10-15 minutes to cooking time because the dish is cold. If the cheese browns to fast cover with foil and continue baking.
- Use the slow cooker to make this casserole if you are going to a potluck. Instead of layering it in a baking dish layer it in the slow cooker. Cook on low 2-3 hours or until warmed through and cheese is melted.
Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
King Ranch Casserole
Quick and easy Tex Mex Casserole loaded with corn tortillas, cheese and a creamy chicken filling with pepper and green chiles.
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion peeled and diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 10.75 oz can condensed cream of mushroom soup
- 10.75 oz can condensed cream of chicken soup
- 10 oz can diced tomatoes with green chile peppers
- 2 tsp ground cumin
- 1 tsp chile powder
- 2 c. cooked and cubed chicken
- 2 c. shredded cheddar cheese
- 12 corn tortillas cut into quarters
Instructions
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over medium-high heat. Saute onion, red and green peppers until softened about 7-10 minutes.
- In a large mixing bowl combine the onion and pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, cumin, and chile powder Stir until completely combined. Reserve ¾ c. of sauce for later.
- Spread ½ c. of sauce on the bottom of a greased 9 x 13 inch baking dish. Spread 1⁄2 of the chicken over the sauce. Top chicken with half of the remaining sauce and then ⅓ of the cheese. Spread a layer of corn tortillas (½ the tortillas) over the cheese. Spread remaining chicken over the tortillas, top with remaining sauce (except reserved sauce) then ⅓ of the cheese, remaining tortillas, and the reserved sauce and remaining cheese.
- Bake in preheated oven for about 40 minutes or until bubbling and golden brown.
Tips
- If you want a casserole with more of a kick and a bit more chile pepper or grab the "Hot" diced tomatoes with green chiles.
- We recommend using a block of cheese and grating it yourself. The result is "meltier" cheese that's so much better and totally worth the few extra minutes.
- It can be made ahead of time and stored in the fridge for up to three days. Simply prepare the casserole, cool completely, cover and place in the fridge. When you are ready to use place in the oven. Add about 10-15 minutes to cooking time because the dish is cold. If the cheese browns to fast cover with foil and continue baking.
- It's also freezer friendly. Once again prep and then cool, cover and place in the freezer for up to three months. When you are ready to use remove from the freezer, let thaw completely in fridge. When you are ready to use place in the oven. Add about 10-15 minutes to cooking time because the dish is cold. If the cheese browns to fast cover with foil and continue baking.
- Use the slow cooker to make this casserole if you are going to a potluck. Instead of layering it in a baking dish layer it in the slow cooker. Cook on low 2-3 hours or until warmed through and cheese is melted.
Nutrition Information
Calories: 565kcal (28%), Carbohydrates: 29g (10%), Protein: 40g (80%), Fat: 32g (49%), Saturated Fat: 18g (113%), Cholesterol: 133mg (44%), Sodium: 632mg (27%), Potassium: 598mg (17%), Fiber: 5g (21%), Sugar: 3g (3%), Vitamin A: 1616IU (32%), Vitamin C: 44mg (53%), Calcium: 627mg (63%), Iron: 2mg (11%)
This post was first seen on The Salty Marshmallow where I am a contributor.
Carole Westby says
When you make it ahead of time do you cook it the 40 minutes and then totally cool it and freeze it or do you just freeze it after you prep it and then cook it the 40 minutes after you’ve thawed it?
Carole Westby says
When you make it ahead of time do you cook at the 40 minutes and then totally cool it and freeze it or do you just freeze it after you prep it and then cook it the 40 minutes after you’ve thawed it?
Courtney says
It’s also freezer friendly. Once again prep and then cool, cover and place in the freezer for up to three months. When you are ready to use remove from the freezer, let thaw completely in fridge. When you are ready to use place in the oven. Add about 10-15 minutes to cooking time because the dish is cold. If the cheese browns to fast cover with foil and continue baking.
Ann says
Awesome with chicken or pork
Julie Evink says
Wonderful to hear Ann! Thanks for commenting and rating the recipe!
Trang says
This is definitely what I needed during this whole Coronavirus scare. I can make a lot of this and freeze it. It’s easy and simple and a family hit. Thank you! I’ve been looking for easy recipes considering we have to be staying home!
Julie says
Yes! This is a great one for that. Glad you enjoyed it!
Jen says
I actually make this using a rotisserie chicken I picked up from the grocery store. So quick and easy! Loved it!
Julie says
That’s a great idea!
Krissy Allori says
Oh my goodness, this is such a good casserole. It was a hit for our whole family and made for great leftovers.
Julie says
So glad to hear it!