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King Ranch Chicken Casserole

King Ranch Chicken Casserole

If you're looking for comfort food in a casserole definitely give my King Ranch Chicken Casserole recipe a try!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 507kcal
Author Katie


  • 1 tablespoon unsalted butter
  • 1 green bell pepper chopped
  • 1 small yellow onion chopped
  • 1 10-¾ oz. condensed cream of chicken soup
  • 1 10-¾ oz. condensed cream of mushroom soup
  • 1 10 oz. Ro*Tel Mild Diced Tomatoes & Green Chilies undrained
  • 1 tablespoon chili powder
  • 2 cups cooked chicken breast chopped
  • 10 corn tortillas cut into quarters
  • No-Stick Cooking Spray
  • 3 cups shredded Cheddar cheese
  • ½ cup Sour cream for topping, divided


  • Preheat the oven to 400 degrees Fahrenheit.
  • In a sauce pan, melt the butter on medium heat. Then, saute the peppers and onions for 5 minutes mixing occasionally.
  • While the peppers and onions cook, mix together in a large bowl the cream of chicken and mushroom soups, Ro*Tel, chili powder, and diced chicken breast. Once the onion and peppers are done cooking mix those in too.
  • Spray a 2 quart glass baking dish with non-stick cooking spray. Then, layer one-third of the corn tortillas, half of the chicken mixture and 1 cup cheese evenly in dish. Repeat by layering once more. Then add the remaining corn tortillas to the top followed by a thick layer of (1 cup) shredded cheese (make sure the cheese covers all the corn tortilla. Cover with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake 5 minutes longer. Remove from the oven, cut into 6 slices and top with a dollop of sour cream. Enjoy immediately.


Calories: 507kcal | Carbohydrates: 29g | Protein: 33g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 116mg | Sodium: 850mg | Potassium: 399mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1252IU | Vitamin C: 24mg | Calcium: 483mg | Iron: 2mg