King Ranch Casserole
King Ranch Casserole is one of those meals I never get tired of making because it delivers every single time. Layers of soft corn tortillas soaked in a bold, smoky Rotel and cream of chicken sauce, packed with tender shredded chicken, sautéed peppers, and jalapeño, then finished with a thick, bubbly blanket of melted Monterey Jack that stretches with every scoop. I make it for weeknight dinners, Sunday meal prep, and potlucks because it feeds a crowd beautifully. Store covered in the fridge for up to 4 days or freeze for up to 3 months.
Equipment
Ingredients
- 2 cups cooked chicken shredded
- 1 cup bell pepper diced
- 1 cup sweet onion diced
- ¼ cup jalapeño chopped and seeds removed
- 1 can cream of chicken soup 10.5 ounces
- 1 can Rotel tomatoes 10 ounces
- 2 teaspoons Mexican seasoning
- 12 corn tortillas
- 2½ cups Monterey Jack cheese shredded
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease or butter a casserole dish.
- Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeño. Cook for about 5 minutes, until softened.1 cup bell pepper, 1 cup sweet onion, ¼ cup jalapeño, 1 tablespoon olive oil
- Stir in the Mexican seasoning, then add the shredded chicken and Rotel tomatoes. Mix well.2 cups cooked chicken, 2 teaspoons Mexican seasoning, 1 can Rotel tomatoes
- Add the cream of chicken soup and stir until everything is combined. Let it simmer for about 5 minutes. Taste and adjust seasoning if needed, then remove from heat.1 can cream of chicken soup
- Layer corn tortillas on the bottom of the prepared dish, tearing them if needed to fit.12 corn tortillas
- Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.2½ cups Monterey Jack cheese
- Add another layer of tortillas, followed by the remaining chicken mixture. Finish with the remaining cheese on top.
- Bake for 30–35 minutes, or until the casserole is hot and bubbly and the cheese is fully melted.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley and serve warm.Fresh parsley
Notes
Here are a few tips I've picked up from making King Ranch Casserole that will help yours turn out perfectly every time.
Use rotisserie chicken: Rotisserie chicken is the easiest way to get tender, flavorful shredded chicken without any extra cooking time. Just pull it apart, and it's ready to go.
Simmer the filling fully: Letting the chicken mixture simmer for the full 5 minutes before you assemble the casserole helps the flavors meld together and makes the filling thicker and more cohesive once baked.
Tear tortillas to fit: Don't stress about getting a perfect layer with the corn tortillas. Tear them into pieces to fill in the gaps and cover the dish as evenly as you can.
Grate your own cheese: Pre-shredded cheese is coated in starches that prevent it from melting as smoothly. Grating your own Monterey Jack directly gives you that stretchy, gooey melt on top.
Rest before slicing: Letting the casserole rest for 5 to 10 minutes after it comes out of the oven allows the layers to firm up slightly so each portion holds together when you scoop it out.
Store properly: Let the casserole cool completely, then cover the dish tightly with plastic wrap or foil, or portion it out into airtight containers. Refrigerate for up to 4 days, then reheat in the oven or microwave, or freeze individual portions for up to 3 months, and thaw overnight in the fridge before reheating.
Nutrition
Calories: 303kcalCarbohydrates: 20gProtein: 20gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 58mgSodium: 332mgPotassium: 253mgFiber: 3gSugar: 2gVitamin A: 945IUVitamin C: 25mgCalcium: 306mgIron: 1mg
Tried this recipe?Let us know how it was!