King Ranch Chicken

Get ready for the ultimate comfort food showdown!

This King Ranch Chicken casserole brings together tender chicken, zesty peppers, gooey cheese, and corn tortillas in a creamy, slightly spicy sauce that’ll make your taste buds do a happy dance.

It’s the kind of dish that disappears fast at potlucks and family gatherings—don’t count on leftovers!

What makes this Tex-Mex classic so irresistible is the perfect balance of flavors and textures.

The combination of two creamy soups creates a velvety base, while the Rotel tomatoes and jalapeño kick things up a notch without overwhelming the dish.

Layer in shredded rotisserie chicken and two types of cheese between torn corn tortillas, and you’ve got yourself a crowd-pleasing casserole that’s both hearty and addictively delicious.

Ingredients

For the vegetable base:

• 1 Tbsp. canola or vegetable oil, plus more for the baking dish
• 1 large white or yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper

For the sauce:

• 1 (10.5-ounce) can cream of chicken soup
• 1 (10.5-ounce) can cream of mushroom soup
• 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel)
• 1/2 cup chicken broth

For assembly:

• 1 whole roasted chicken (such as rotisserie chicken), cooled and torn into chunks (about 4 cups)
• 16 corn tortillas, torn into pieces
• 1 1/2 cups shredded sharp cheddar (about 6 ounces)
• 1 1/2 cups shredded monterey jack cheese (about 6 ounces)

Steps

1. Preheat the oven to 375°F (190°C). Generously grease a 9-by-13-inch baking dish with oil, making sure to coat the sides as well as the bottom to prevent sticking. A light coating of cooking spray works perfectly here.
2. In a large Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the onion, red bell pepper, yellow bell pepper, jalapeño, chili powder, cumin, salt, and pepper and cook until the vegetables are tender and lightly golden, 5 to 7 minutes. You’ll know they’re ready when the onions become translucent and slightly caramelized at the edges. Stir occasionally to prevent burning and ensure even cooking.
3. Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth and bring to a simmer. The mixture should be smooth and well-combined—no streaks of undissolved soup. Once simmering (small bubbles appearing around the edges), carefully reserve 1/2 cup of the sauce in a separate bowl for the base layer. Remove the pot from the heat and fold in the chicken chunks, being gentle so you don’t break up the chicken too much.
4. Spread the reserved 1/2 cup sauce on the bottom of the prepared baking dish, creating a thin, even layer to prevent the tortillas from sticking. Place half of the torn tortillas on top of the sauce, overlapping slightly to create a complete layer. Spoon in half of the chicken mixture, spreading it evenly to the edges. Sprinkle on half the cheddar (3/4 cup) and half the monterey jack cheese (3/4 cup), distributing evenly. Repeat the layers of tortillas, chicken mixture, and cheeses once more, finishing with the cheese on top.
5. Cover the dish tightly with aluminum foil (shiny side down to reflect heat) and bake for 30 minutes. This initial covered baking allows the flavors to meld and the tortillas to soften in the sauce. Then uncover and bake until the casserole is bubbling around the edges and the cheese on top is golden brown, 15 to 20 minutes more. If needed, you can broil for the final 1-2 minutes to get a perfectly golden top—but watch carefully to prevent burning.
6. Remove from the oven and allow to sit for 5 minutes before serving. This resting time is crucial as it helps the layers set, making it easier to serve neat portions. The casserole will be extremely hot straight from the oven, and this cooling period prevents burned mouths while still keeping everything warm and delicious.

Smart Swaps

• Use whole wheat or low-carb tortillas instead of corn tortillas for added fiber
• Swap in Greek yogurt mixed with a little milk for the cream soups (use 2 cups total) for a tangier, higher-protein version
• Try pepper jack cheese in place of monterey jack for an extra kick of heat
• Use rotisserie chicken breast only to reduce fat content while maintaining flavor

Make It Diabetes-Friendly

• Replace corn tortillas with 6 low-carb tortillas (cuts approximately 30g carbs per serving)
• Use reduced-sodium, 98% fat-free cream soups to lower both sodium and fat content
• Add extra vegetables like 2 cups chopped zucchini or spinach to the vegetable mixture to increase fiber and reduce the glycemic impact
• Serve with a side of non-starchy vegetables like a simple green salad to help slow carbohydrate absorption
• Portion control is key—stick to a 3×3-inch square (about 1/12 of the casserole) which contains approximately 18g net carbs

Pro Tips

• Shred your own cheese rather than using pre-shredded—it melts more smoothly and doesn’t contain anti-caking agents
• For maximum flavor, season your rotisserie chicken with an extra sprinkle of 1/4 tsp cumin and 1/4 tsp chili powder before adding to the sauce
• Make ahead and refrigerate for up to 24 hours before baking—just add an extra 10 minutes to the covered baking time
• Let the casserole cool completely before freezing in portions for quick weeknight meals—reheat covered at 350°F (175°C) for 25-30 minutes