What Is King Ranch Casserole Made Of?

King Ranch Casserole is made with shredded chicken, corn tortillas, cheese, Rotel tomatoes, green chilies, and a creamy sauce. Traditionally, the sauce is made using canned cream of chicken and cream of mushroom soups, but you can also make a homemade version

Why Is It Called King Ranch Casserole?

Despite the name, King Ranch Casserole has no direct connection to King Ranch in Texas. It likely got its name because it reflects Texan ranch-style cooking, where hearty, flavorful, and easy-to-make dishes are common. The recipe became popular in church cookbooks and Southern kitchens in the mid-20th century.

Can You Make King Ranch Casserole Without Canned Soup?

Yes! You can substitute canned soups with a homemade cream sauce using butter, flour, chicken broth, and milk. For a dairy-free option, use coconut milk or cashew cream, and for gluten-free needs, swap in cornstarch or gluten-free flour.

How Do You Keep King Ranch Casserole from Getting Soggy?

To prevent a soggy casserole, follow these tips: Use corn tortillas instead of flour tortillas (they hold up better). Lightly toast tortillas before layering to reduce excess moisture. Bake uncovered for the last 10 minutes to crisp the top layer. Let it rest for 10-15 minutes before serving so the layers set.

What Is a Good Side Dish for King Ranch Casserole?

Great side dishes include: Mexican Rice – A flavorful and filling Tex-Mex pairing. Black Beans or Charro Beans – Adds protein and a smoky touch. Fresh Green Salad – Balances the richness of the casserole. Grilled Vegetables – A light, healthy side option. Tortilla Chips & Guacamole – Perfect for a Tex-Mex feast!

King Ranch Casserole – The Best Tex-Mex Comfort Dish

Description

King Ranch Casserole is a classic Tex-Mex comfort food featuring layers of tender chicken, creamy cheese sauce, and corn tortillas baked to perfection. This crowd-pleasing dish is rich, cheesy, and packed with flavor, making it an ideal weeknight dinner or potluck favorite. With a touch of spice from Ro-Tel tomatoes and a creamy sauce, it’s a dish everyone will love!

Ingredients

Scale

3 cups cooked, shredded chicken (rotisserie works well)
1 can (10 oz) Ro-Tel diced tomatoes with green chilies, drained
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
12 small corn tortillas, cut into quarters
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup diced onions (optional)
1/2 cup diced green bell pepper (optional)
2 tablespoons butter (for sautéing onions and peppers, if using)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Sauté (Optional): In a skillet, melt butter over medium heat. Sauté onions and green bell peppers until soft, about 3-4 minutes.
Make the sauce: In a large bowl, mix together Ro-Tel tomatoes, cream of mushroom soup, cream of chicken soup, sour cream, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Stir until well combined.
Layer the casserole:
- Spread a small amount of the sauce on the bottom of the dish.
- Add a layer of tortilla quarters.
- Top with shredded chicken and sautéed onions/peppers (if using).
- Sprinkle a layer of cheddar cheese.
- Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with chopped cilantro, sliced jalapeños, or a dollop of sour cream if desired.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Tex-Mex