King Ranch Chicken Casserole Recipe

This King Ranch Chicken Casserole is what happens when creamy, cheesy goodness meets zesty Tex-Mex flavors in one magnificent dish. Trust me, your taste buds are about to do a happy dance!

Layer after layer of tender shredded chicken, melty cheese, and corn tortillas come together in a rich, velvety sauce that’s got just the right kick from green chilies and chili powder. It’s like a flavor fiesta in every bite!

Ingredients

For the Base:

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1 medium red bell pepper, diced
• 3 cups shredded chicken, cooked

For the Sauce:

• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 can (14.5 oz) diced tomatoes
• ⅔ cup low-sodium chicken broth
• 1 can (4 oz) green chilies
• 1 tablespoon chili powder
• 1 teaspoon garlic powder

For Assembly:

• 10 medium tortillas (corn or flour), 4 cut into halves
• 3 cups shredded cheddar cheese
• 1 tablespoon chopped chives, for garnish

Steps

1. Preheat your oven to 375°F (190°C). Position rack in the center for even heat distribution.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper, cooking for 3-4 minutes until onions become translucent and slightly golden at edges. Don’t overcook – you want them tender but not browned.
3. In a large mixing bowl, combine sautéed vegetables with both condensed soups, diced tomatoes (with their juice), chicken broth, green chilies, chili powder, and garlic powder. Mix until completely uniform – any unmixed soup spots will create uneven flavor pockets.
4. Spread exactly ½ cup sauce in a thin layer across the bottom of a 9×13-inch casserole dish. This prevents sticking and adds moisture to bottom tortillas. Layer half the shredded chicken, then pour 2 cups sauce evenly, sprinkle 1 cup cheese, and arrange half the tortillas, overlapping slightly.
5. Complete the layers with remaining chicken, 2 cups sauce, 1 cup cheese, and tortillas. Top with remaining sauce and cheese. Press down gently to ensure all tortillas are coated in sauce to prevent dry edges.
6. Bake uncovered for 30-35 minutes until bubbling around edges and cheese is golden brown (not dark brown). Let rest 10 minutes before serving – this helps layers set. Garnish with fresh chives.

Smart Swaps

• Replace regular tortillas with low-carb versions to reduce carbs by 60%
• Use Greek yogurt-based cream soup substitute: blend 1 cup Greek yogurt with ½ cup chicken broth

Make It Diabetes-Friendly

• Use low-carb tortillas (net carbs: 4g per tortilla vs 15g regular)
• Choose reduced-fat cheese to lower calories while maintaining protein
• Add extra vegetables like zucchini to increase fiber and reduce carb impact
• Portion into 1-cup servings (approximately 18g net carbs per serving)

Pro Tips

• Shred chicken while still warm for easier pulling
• Let casserole rest 10 minutes before cutting for cleaner slices
• Use freshly grated cheese – pre-shredded has anti-caking agents that affect melting