King Ranch Chicken Casserole Recipe

Cooked chicken: shredded chicken adds protein and makes the casserole hearty

Cream of mushroom soup: a creamy canned soup that adds flavor and moisture

Cream of chicken soup: another creamy canned soup that blends well with the other ingredients

Diced tomatoes with green chilies: canned tomatoes with a bit of spice to give the dish a mild heat

Chicken broth: adds extra flavor and helps keep the casserole moist

Chili powder: a spice that adds warmth and a little kick

Garlic powder: gives a mild garlic flavor without needing fresh garlic

Corn tortillas: torn into pieces, they create layers and soak up the flavors

Shredded cheddar cheese: melts on top and inside, making the casserole cheesy and delicious

One of the most helpful steps in this King Ranch Chicken Casserole recipe is layering the torn corn tortillas with the chicken mixture and cheese. Getting those layers right makes the casserole taste better and cook evenly. Here’s how to do it smoothly:

1. Start by tearing the corn tortillas into pieces that are about the size of a small cookie. They don’t have to be perfect squares or circles—just pieces that will cover the bottom of your baking dish without too many gaps.
2. Spread half of those torn tortillas evenly across the bottom of your dish. Try to cover as much of the surface as possible, but don’t worry if there are some small holes.
3. Next, spoon half of the chicken mixture on top of the tortillas. Use the back of your spoon to spread it gently so it covers the tortillas well.
4. Sprinkle half of the shredded cheddar cheese over the chicken mixture. This helps the layers stick together and adds a yummy cheesy flavor.
5. Repeat the same steps with the rest of the tortillas, chicken mixture, and cheese.

Doing this layering carefully helps the casserole cook evenly because the tortillas soak up the flavors from the soups and chicken broth. It also makes sure every bite has a little bit of everything—cheesy, creamy, and a bit spicy from the diced tomatoes with green chilies.

When I first made this dish, I tried to use whole tortillas instead of tearing them, and the casserole didn’t cook as well. The pieces let the sauce soak in better, making it softer and tastier. Plus, tearing the tortillas is kind of fun and feels like you’re building a tasty puzzle!

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken and works well in casseroles.

• cream of mushroom soup - Substitute with cream of celery soup: Cream of celery soup provides a similar creamy consistency and a mild flavor that complements the dish.

• cream of chicken soup - Substitute with cream of potato soup: Cream of potato soup offers a creamy texture and a neutral flavor that blends well with other ingredients.

• diced tomatoes with green chilies - Substitute with diced tomatoes with jalapeños: Diced tomatoes with jalapeños provide a similar spicy kick and tomato base.

• chicken broth - Substitute with vegetable broth: Vegetable broth offers a similar savory flavor and can be used as a vegetarian option.

• chili powder - Substitute with cumin: Cumin provides a warm, earthy flavor that can complement the other spices in the dish.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can be used if garlic powder is unavailable.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if corn tortillas are not available, though they will provide a slightly different texture.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that works well in casseroles.

• Allow the King Ranch Chicken Casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.
• For freezing, wrap the casserole tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn. Alternatively, use a freezer-safe airtight container.
• Label the container with the date and contents to keep track of freshness.
• Freeze for up to 3 months. When ready to eat, thaw the casserole in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for 30-40 minutes or until bubbly and heated through. If the top starts to brown too quickly, cover with foil.
• For individual portions, consider freezing in smaller containers or freezer bags. This allows for easy reheating and portion control.
• When reheating individual portions, microwave on medium power for 3-5 minutes, stirring halfway through, or reheat in the oven at 350°F (175°C) for 15-20 minutes.

• Preheat your oven to 350°F (175°C). Place the leftover King Ranch Chicken Casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until it's heated through and bubbly.

• For a quicker method, use the microwave. Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a crispy top, use the broiler. After reheating in the microwave or oven, place the casserole under the broiler for 2-3 minutes, watching closely to avoid burning. This will give the cheese a nice golden-brown finish.

• For stovetop reheating, place the casserole in a non-stick skillet over medium heat. Add a splash of chicken broth or water to prevent sticking. Cover and heat for about 5-7 minutes, stirring occasionally until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish and heat for 5-7 minutes, checking halfway through to ensure even heating. This method will also help maintain a crispy texture.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C) until it is bubbly and golden brown.

• Mixing bowl: Utilized to combine the cooked chicken, soups, diced tomatoes with green chilies, chicken broth, chili powder, and garlic powder.

• Baking dish: The vessel in which you will layer the tortillas, chicken mixture, and cheese, and then bake the casserole.

• Measuring cups: Essential for accurately measuring the chicken, chicken broth, and shredded cheese.

• Can opener: Necessary for opening the cans of cream of mushroom soup, cream of chicken soup, and diced tomatoes with green chilies.

• Wooden spoon: Handy for mixing the ingredients together in the mixing bowl.

• Knife: Useful for tearing the corn tortillas into pieces.

• Cutting board: Provides a safe surface for tearing the tortillas.

• Oven mitts: Protect your hands when placing the baking dish in the oven and when taking it out once the casserole is done.

• Cooling rack: Allows the casserole to cool slightly after baking before serving.

• Serving spatula: Helps in serving the casserole neatly onto plates.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

One-bowl mixing: Combine all ingredients in one bowl to minimize cleanup and streamline the process.

Layer efficiently: Tear all corn tortillas and have them ready before you start layering to speed up assembly.

Batch cooking: Double the recipe and freeze half for a quick meal later.