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King Ranch Chicken Casserole

Rated as 4.42 out of 5 Stars
61k

"From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these."
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Ingredients

1 h 15 m servings 481
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
  3. Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
  4. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
  5. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 481 calories; 28.1 25.1 32.1 100 1010 Full nutrition

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Reviews

Read all reviews 230
  1. 298 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Wonderful dish, used artcat's idea and put pepperjack cheese on top - nice touch to a good dish. Thank you artcat - as for Doug_B there is nothing on this site that says you "have" to try a rec...

Most helpful critical review

I gave it 3 stars is because it's a good generic recip. I myself prefer to substitute chopped green chiles for the RoTel or other brand of tomatoes and chiles, making it more a 'green' as oposed...

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Wonderful dish, used artcat's idea and put pepperjack cheese on top - nice touch to a good dish. Thank you artcat - as for Doug_B there is nothing on this site that says you "have" to try a rec...

This is a pretty good version of a truly ubiquitous dish of Texas. Sort of an "inside joke"--the King Ranch is one of the biggest ranches in the world. They raise CATTLE, not CHICKENS! So it rea...

Great recipe with unlimited ingredient changes per your individual tastes.

I also shy away from the condensed soups, but this is a great recipe and all you have to do to make your own is increase the oil to about 1/3 cup (I actually use butter!), cook your onions in th...

I haven't made this recipe in years, but as soon as I saw it, knew I had to pull out my recipe book,will be making it again real soon. As for those who hate anything to do with condensed soup, g...

Wow. The seasonings & spices made this a perfectly delectable dish. This really was very tasty with or without using canned soup (I tried it both ways & enjoyed it both times)... and I am sendi...

this came out great.

Hubby & I loved this! Changes I made: mix of red and yellow onion, low fat/sodium version of the condensed soups, light sour cream, only 1 tsp of cumin, twice the amount of chili powder, 1/4 ts...

I made this recipe exactly as stated, since that's the only way to really give it a fair shot. (I don't put much stock in reviews that don't evaluate the actual recipe!) Honestly, the flavor is ...