Name: King Ranch Chicken Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 lb. boneless, skinless chicken breast; 1 Tbsp chili powder; 1 Tbsp cooking oil; 1 yellow onion, finely diced; 1 green bell pepper, finely diced; 2 green onions, sliced (for garnish); 2 Tbsp butter; 2 Tbsp all-purpose flour; 1 cup chicken broth; 1 10oz. can diced tomatoes with green chiles, drained; 1/2 cup sour cream; 8 oz. cheddar cheese, shredded (divided into 1/2 cup, 1.5 cups portions); 5 cups tortilla chip strips (thick rectangular style)

There’s something deeply comforting about a warm, cheesy casserole that brings everyone to the table with big smiles. This King Ranch Chicken Casserole Recipe has been a favorite in my kitchen because of its rich layers of flavor and that irresistible Tex-Mex flair—perfect for busy weeknights or casual dinners with friends.

A white casserole dish filled with a three-layer baked dish, the top layer is golden melted cheese with a slightly uneven texture, giving a crispy and creamy look. On top, a thick line of finely chopped bright red tomatoes and green herbs runs down the center. The edges show some bubbling cheese with hints of the layers underneath. The dish sits on a white marbled surface with a blurred green plant in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make King Ranch Chicken Casserole Recipe
Top Tip
How to Serve King Ranch Chicken Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
King Ranch Chicken Casserole Recipe

Why You'll Love This Recipe

I remember the first time I made this King Ranch Chicken Casserole Recipe—my kitchen filled with the aroma of sautéed onions and melty cheese, and I just knew this hearty dish would be a winner. Here's why it keeps me coming back to it again and again.

Flavor-packed layers: Combining bold spices, tender chicken, and creamy textures creates a harmony that feels both comforting and exciting.
Easy to make: With straightforward steps and accessible ingredients, you’ll get a crowd-pleaser on the table without any stress.
Great for feeding a crowd: It stretches well and serves about six people, making it perfect for family dinners or potlucks.
Flexible and forgiving: This casserole is open to your personal tweaks, so you can make it your own every time.

Ingredients & Why They Work

Each ingredient in this King Ranch Chicken Casserole Recipe plays a special role in building layers of comfort and flavor. Plus, I’ll share a few little tips I’ve picked up for shopping or prepping that help your casserole come out perfectly every single time.

Flat lay of boneless skinless chicken breasts seasoned with chili powder, a small white bowl of cooking oil, a few pats of fresh butter, a whole yellow onion, a whole green bell pepper, a small white bowl of all-purpose flour, a small white bowl of chicken broth, a small white bowl of diced tomatoes with green chiles, a small white bowl of sour cream, a small white bowl of shredded cheddar cheese, a handful of thick rectangular tortilla chip strips, two whole green onions placed side by side, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Pounding it to an even thickness ensures it cooks evenly and stays juicy—no dried-out bites here.
Chili powder: This delivers that signature mild heat and smoky depth you expect from Tex-Mex dishes.
Cooking oil and butter: A combo that starts the cooking and adds richness to the sautéed veggies.
Yellow onion: Adds sweetness and a soft bite when sautéed—don’t rush this step.
Green bell pepper: Gives a fresh, slightly crisp texture and balances the warmth from spices.
All-purpose flour: This is your thickening agent to create that beautiful creamy sauce.
Chicken broth: Enhances savory flavor and adds moisture to the casserole.
Diced tomatoes with green chiles (like Rotel): Adds a little tang and just the right amount of kick to brighten the dish.
Sour cream: Makes the sauce luxuriously creamy with a tang that cuts through the richness.
Cheddar cheese: Sharp cheddar melts perfectly over the casserole, giving gooey cheesy goodness.
Tortilla chip strips: Choose thick rectangular chips—they hold up nicely without falling apart in the layers.
Green onions: Freshly sliced on top after baking for a pop of color and mild onion flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this King Ranch Chicken Casserole Recipe as a total blank canvas—you can easily add your own twist to suit your family's tastes. Here are a few ways I’ve personalized it over time that might spark your creativity.

Variation: I sometimes swap chicken breasts for cooked shredded rotisserie chicken to save time—and honestly, it’s just as tasty and super convenient.
Spice level: If you want more heat, adding a little chopped jalapeño or a pinch of cayenne pepper works wonders.
Dairy swap: Greek yogurt can replace sour cream for a tangier, lighter sauce without sacrificing creaminess.
Gluten-free: Use gluten-free flour or cornstarch to thicken the sauce and gluten-free tortilla chips to keep it safe and delicious.

Step-by-Step: How I Make King Ranch Chicken Casserole Recipe

The image shows a bright layered dish on a white plate placed on a white marbled surface. The bottom layer has chunks of light cream-colored pieces mixed with bits of green and red vegetables, covered by a thick, smooth, orange-yellow cheese layer. On top, there is a generous amount of finely chopped red tomatoes and green herbs, adding a fresh and colorful contrast to the cheesy layer. In the blurred background, a white baking dish with the same dish is visible, making the plated piece the main focus of the photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

Start by placing your chicken breasts on a cutting board covered with plastic wrap—this helps prevent mess while pounding. Use a mallet or rolling pin to gently pound the chicken evenly to about ¾ to 1 inch thick. This ensures tender, uniform cooking. Then, sprinkle chili powder generously over both sides and pat it in. This upfront seasoning is where that Tex-Mex magic begins.

Step 2: Cook Chicken and Sauté Veggies

Heat cooking oil in a skillet over medium. Once hot, swirl it around, then add the chicken. Cook about 5 minutes per side until you get a nice golden crust and the inside reaches 165ºF. Remove and let it cool on a clean board, then dice it up. Don’t rush the cooling—if chicken is hot when mixed in, it can make your sauce separate or get watery.

Next, in the same skillet, add butter, diced onion, and green bell pepper. Sauté until the onions turn soft and translucent—this usually takes around 5 minutes. This step brings out sweetness that balances the slight kick from the chili powder.

Step 3: Make the Creamy Sauce

Sprinkle in the flour and stir constantly for about one minute until it’s golden and coats the veggies. This cooks out the raw flour taste and thickens the sauce later. Then, gradually pour in chicken broth while stirring—use this to scrape up all those tasty browned bits stuck to the skillet (bonus flavor!). Let it simmer gently until it thickens into a gravy.

Step 4: Mix in Chicken, Tomatoes, and Sour Cream

Drain the diced tomatoes with green chiles thoroughly to avoid excess liquid. Add both the diced chicken and tomatoes into the skillet, stirring to combine. Finally, stir in the sour cream and half a cup of shredded cheddar cheese until smooth and creamy. This rich mixture is the heart of the casserole.

Step 5: Layer and Bake

In a 9×13-inch casserole dish, spread out a layer of tortilla chip strips (a few handfuls). Spoon half of the chicken mixture over the chips. Repeat with another layer of chips—about half as many as before—and the remaining chicken mix. Finally, top everything with the remaining cheddar cheese, and bake at 375ºF for 15 minutes until bubbly and golden.

Once out of the oven, sprinkle chopped green onions on top to add freshness and a little crunch. Serve hot and watch everyone dig in!

Top Tip

Over the years, I’ve learned that little details make all the difference in nailing the perfect King Ranch Chicken Casserole Recipe. These tips help keep everything flavorful and the perfect texture every time.

Don’t skip pounding the chicken: It really speeds up cooking and keeps the chicken tender and juicy.
Drain tomatoes well: Excess liquid can make the casserole soggy, so a good drain avoids a watery mess.
Use thick tortilla chips: Thin chips dissolve too much but thick, rectangular tortilla strips hold up beautifully in the layers.
Layer carefully: Press ingredient layers gently but don’t compact—this helps retain some chip crunch and delightful texture.

How to Serve King Ranch Chicken Casserole Recipe

Garnishes

I love topping my King Ranch Chicken Casserole with fresh green onions or even a sprinkle of chopped fresh cilantro for a herbaceous pop. Some people also like a dollop of sour cream or sliced avocado on the side—it’s amazing how a little extra creaminess adds contrast.

Side Dishes

This casserole shines as a hearty main dish, so I usually keep sides simple—maybe a fresh green salad with a zesty lime vinaigrette or some steamed veggies like broccoli or green beans. Cornbread or warm flour tortillas are also great if you want to double down on those Tex-Mex flavors.

Creative Ways to Present

For a special occasion, try layering individual servings in small ramekins for a charming presentation. You can even bake them ahead and pop them under the broiler just before serving for bubbly, golden cheese tops. It feels a little fancy but is just as cozy as the family-sized casserole!

Make Ahead and Storage

Storing Leftovers

After dinner, I let the leftover King Ranch Chicken Casserole cool completely, then cover it tightly with foil or plastic wrap and refrigerate. It keeps beautifully for up to 3-4 days, and the flavors often deepen overnight, making next-day leftovers even better.

Freezing

I’ve frozen this casserole a few times, and it does well if you assemble it completely but don’t bake it yet. Wrap tightly with foil and freeze for up to 3 months. When you’re ready, bake straight from frozen—just add extra baking time until it’s bubbly and hot.

Reheating

To reheat, I cover leftovers loosely with foil and warm in a 350ºF oven until heated through (about 20 minutes). Microwaving works in a pinch but can soften those crisp tortilla strips, so I recommend oven warming for the best texture.

Frequently Asked Questions:

Can I make King Ranch Chicken Casserole ahead of time?

Yes! This casserole can be fully assembled a day in advance and refrigerated, then baked just before serving. You can also freeze it before baking for longer storage.

What’s the best type of tortilla chips to use?

Thick, sturdy rectangular tortilla chips work best to hold up during baking without turning mushy. Thin chips can dissolve and make the casserole watery.

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using shredded rotisserie chicken saves time and works great in this recipe, keeping it flavorful and easy for busy days.

Is this casserole spicy?

It has a mild, smoky kick from chili powder and diced tomatoes with green chiles, but it’s usually quite approachable. You can adjust the spice level to your taste by adding more chili powder or jalapeños if desired.

Final Thoughts

This King Ranch Chicken Casserole Recipe holds a special place in my heart because it’s one of those dishes that feels like a warm hug on a plate. It’s simple enough for busy evenings but impressive enough to share with company. Give it a try—you’ll find it’s an easy, tasty way to bring comfort and a little Tex-Mex flair to your table. Trust me, it’s worth every delicious bite!