King Ranch Chicken Casserole

King ranch chicken casserole is sure to be popular at your dinner table.

By
Liz Mervosh
Liz Mervosh
Liz Mervosh
Elizabeth "Liz" Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, Health, and Simply Recipes.
Learn about Simply Recipes' Editorial Process
and
Sheela Prakash
Sheela Prakash
Sheela Prakash
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
Learn about Simply Recipes' Editorial Process
Updated January 29, 2025
Overhead view of a teal baking dish with slice of King Ranch Chicken Casserole removed and on a plate to the side with a fork

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

This comforting Tex-Mex casserole is super creamy and bursting with flavor. If you haven’t had the pleasure of trying King Ranch chicken casserole, consider this your invitation. The dish is a beloved Texas tradition and, while there are endless variations, this recipe is by far the easiest one yet without sacrificing flavor.

Layers of corn tortillas almost make this casserole into a Southwestern lasagna, while the tang of cream cheese and sour cream helps to balance out all the cheesiness. Diced tomatoes with green chiles, along with a jalapeño, provided just enough heat. This is a dish that’s sure to please your whole crowd.

Variations on King Ranch Chicken To Try

There are near-infinite ways to make this casserole your own. Here are just a few ideas:

  • Substitute Monterey Jack for the cheddar cheese
  • Kick up the heat by replacing the regular cream cheese with spicy jalapeño cream cheese
  • Replace the red bell peppers with 2 poblano peppers
  • Add crunch by using slightly crushed tortilla chips instead of corn tortillas
  • Stir chopped jarred chipotle peppers in adobo sauce into the cream cheese mixture for a smokier and spicier flavor profile
  • Add some chicken bouillon granules to the cream cheese mixture to mimic the flavor of cream of chicken soup
Side view of a beige plate with a slice of King Ranch Chicken Casserole and a fork, on top of a checkered napkin

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

King Ranch Chicken Casserole

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6 to 8 servings
Yield 1 (9x13-inch) casserole
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons unsalted butter

  • 1 medium red bell pepper, chopped (1 1/2 cups)

  • 1 small yellow onion, chopped (1 cup)

  • 1 small jalapeño, seeded (optional) and finely chopped

  • 1 tablespoon chili powder

  • 2 teaspoons ground cumin

  • 1 (8-ounce) package cream cheese, softened

  • 2 (10-ounce) cans diced tomatoes and green chiles, drained 

  • 1 (2 1/2 to 3-pound) rotisserie chicken, shredded (about 3 cups)

  • 1 1/2 cups sour cream

  • 1 teaspoon kosher salt

  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided

  • 12 corn tortillas, warmed and divided

  • Chopped fresh cilantro, optional

Method

  1. Preheat the oven to 400°F.

    Arrange a rack in the top third position, about 6 inches away from the heat source.

  2. Make the chicken mixture:

    Melt the butter in a large Dutch oven over medium-high heat. Add the bell pepper, onion, and jalapeño. Cook, stirring often, until the onion softens slightly, about 6 minutes. Add the chili powder and cumin and cook, stirring often, until fragrant, about 1 minute.

    Remove from the heat and stir in the cream cheese until melted and smooth, about 1 minute. Stir in the diced tomatoes and green chiles, chicken, sour cream, and salt until combined.

  3. Assemble the casserole:

    To assemble, spread 2 cups of the chicken mixture in the bottom of a 9x13-inch baking dish and top with 1/2 cup of the cheese. Place 6 of the tortillas over the cheese, overlapping as needed to fit in an even layer. Repeat layers once more with 2 cups of the chicken mixture, 1/2 cup of the cheese, and the remaining 6 tortillas. Top with remaining 3 cups chicken mixture and remaining 1 cup cheese.

  4. Bake the casserole:

    Bake until bubbling along the edges, 15 to 20 minutes. Without removing the dish, increase the oven temperature to broil. Broil until the cheese is browned in spots, 1 to 2 minutes. Let cool for 10 minutes before serving. Garnish with cilantro, if desired.

    Leftovers will keep in the refrigerator for up to 4 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
745 Calories
49g Fat
34g Carbs
45g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 745
% Daily Value*
Total Fat 49g 62%
Saturated Fat 23g 113%
Cholesterol 236mg 79%
Sodium 1097mg 48%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 12%
Total Sugars 8g
Protein 45g
Vitamin C 67mg 337%
Calcium 342mg 26%
Iron 3mg 19%
Potassium 797mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.