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How to make rotel king ranch chicken

by phuong.seo

I. How to make Rotel king ranch chicken




  • 14cup margarine
  • 1medium green bell pepper, chopped
  • 1medium onion, chopped
  • 1(10 3/4 ounce) can condense cream of mushroom soup
  • 1(10 3/4 ounce) can condense cream of chicken soup
  • 1(10 ounces) can ro*tel diced tomatoes and green chilies
  • 2cups cubed cooked chicken
  • 12corn tortillas, torn into bite-sized pieces
  • 2cups shredded cheddar cheese


  • Preheat the oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
  • Add soups, RO*TEL and chicken, stirring until well blended.
  • In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake for 40 minutes or until hot and bubbling. Serves 8.

2. Rotel King Ranch Chicken


  • 1/4 cup margarine
  • 1 medium green bell pepper; chopped
  • 1 medium onion; chopped
  • 1 can (10-3/4 oz) condensed cream of mushroom soup
  • 1 can (10-3/4 oz) condensed cream of chicken soup
  • 1 can (10 oz) Ro Tel Extra hot diced tomatoes and green chilies
  • 2 cups cubed cooked chicken
  • 12 corn tortillas; torn into bite-sized pieces
  • 2 cups (8 oz) shredded cheddar cheese


Preheat the oven to 325F. In a large saucepan, in hot margarine, cook pepper and onion until tender, about 5 minutes. Add soups, Rotel, and chicken, stirring until well blended. In a 13x9x2-inch baking pan, alternately layer tortillas, soup mixture and cheese repeating for three layers. Bake for 40 minutes or until hot and bubbling.

3. King Ranch Chicken Casserole with Rotel

This meal is perfect for a weeknight dinner, buffet or church suppers! It’s the ultimate comfort food tex-mix casserole!


For the exact measurements, please refer to the recipe card at the bottom of this post.

King Ranch Chicken Casserole with Rotel

Here’s what you’ll need:

  • Cooked boneless, skinless chicken breast – rotisserie chicken would be great here as would boneless skinless chicken thighs, leftover chicken, even canned chicken will work terrific in this recipe. Just make sure the chicken you’re using is completely cooked.
  • Can of Rotel tomatoes (tomatoes with green chiles) – or your favorite spicy salsa.
  • 2 cans Cream of Chicken Soup – though you can certainly substitute with Cheddar Cheese Soup, Cream of Mushroom Soup or really any of the cream soups.
  • Diced bell peppers and onions. You can use red, yellow, orange or green pepper – whatever you prefer.
  • Corn tortillas – though in a pinch you can use flour tortillas, I prefer the flavor of corn tortillas.
  • olive, corn, or peanut oil to sauté the vegetables.


This is an overview of the instructions. For the complete directions just scroll down to the bottom!

  1. Preheat the oven to 375 degrees. Prepare a 9×13 casserole dish by spraying with non-stick cooking spray. Set aside.
  2. Dice the chicken into 1-inch pieces, slice the tortillas into strips as well. Dice onions and peppers.
  3. In a large skillet sauté the peppers and onions in olive oil over medium heat for 3-5 minutes until just soft.
  4. Add the canned soup, ⅓ of the tortilla pieces, and Rotel. Mix together until thoroughly combined. Add the chicken and mix again.
  5. Layer half of the tortilla strips on the bottom of the casserole dish. Top with ⅓ of the chicken cheese creamy sauce and ½ shredded cheese. Repeat layering, adding the rest of the tortillas, creamy chicken mixture and finishing with shredded cheese.
  6. Bake the Rotel King Ranch Chicken Casserole uncovered for 25 minutes or until hot and bubbly. Allow sitting 10 minutes before serving


Leftover or rotisserie chicken makes putting the dish together super easy! Of course, you can always roast 3-4 chicken breasts so you have specifically what you need for this meal.

If you prefer a saucier cheese sauce, use chicken broth to thin it out.

If you want even more flavor in this meal, fry the tortillas before layering in the casserole.

Place the baking pan under the broiler for 3-5 minutes in the end to get the cheese golden brown.

Garnish with salsa, sour cream, sliced jalapeños, a squeeze of lime juice or fresh cilantro!


  • Storage – Place leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing – store leftovers in an airtight container, freeze for up to three months. If freezing unbaked assemble in a foil-lined casserole dish. Freeze solid, remove from the dish and freeze for up to 3 months.
  • Reheating Instructions – allow the frozen casserole to thaw in the refrigerator overnight. Bake as covered for 30 minutes, remove the foil, and bake for an additional 30 minutes or until hot and bubbly.


  • Substitute Doritos or tortilla chips for the layers of corn tortillas. Don’t crush them, just layer them in the casserole dish whole.
  • No cheddar cheese? Use Colby, Monterey Jack even mozzarella cheese would be delicious and super cheesy!
  • Ground beef instead of chicken will be another great tex-mix flavor!
  • As I mentioned before, any combination of canned soups will work with this recipe. Cream of mushroom, chicken, cheddar cheese, even celery soup! Just be sure to use green chiles, that’s part of the flavor! Use what you have. No need to run to the store!

II. The best king ranch chicken recipe

It’s hard to describe King Ranch casserole to those who’ve never experienced its deliciousness, but we’ll try: It’s an oey, gooey, cheesy, spicy, and oh-so-satisfying combination of pantry staple ingredients you probably already have on hand.

King Ranch Casserole Ingredients

Here’s what you’ll need to make this community favorite recipe:

An onion and two bell peppers are sautéed in vegetable oil. You can add a poblano for an extra hint of heat.

Canned Soup
You’ll need two cans of soup: Condensed cream of chicken soup and condensed cream of mushroom soup.

Canned Tomatoes and Chile Peppers
A can of diced tomatoes and green chile peppers gives the casserole its signature flavor.

Chicken Broth
Use store-bought or homemade chicken broth.

Sour Cream
A couple of tablespoons of sour cream make the sauce rich, creamy, and slightly tangy.

Spices and Seasonings
Cumin, ancho chile powder, dried oregano, and chipotle chile powder gives this King Ranch casserole spicy, savory, earthy, and subtly smoky flavors.

You can use any type of cooked chicken — this is a great opportunity to get rid of leftovers! For a shortcut option, try rotisserie chicken.

This recipe calls for shredded Cheddar cheese, but some reviewers recommend using Pepper Jack for even more heat.

Use corn tortillas cut into quarters. Some reviewers use Doritos or tortilla chips for a fun, crunchy twist.

How to Make King Ranch Chicken Casserole

How to Make King Ranch Chicken Casserole

You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make this King Ranch chicken casserole:

Sauté Veggies

Sauté the onion, red bell pepper, and green bell pepper until they’re warmed through.

Make Cream Sauce

Stir together the sautéed vegetables, canned soups, diced tomatoes, chicken broth, sour cream, and spices in a large bowl until the ingredients are well-combined.

Assemble the Casserole

Spread a few tablespoons of the sauce on the bottom of a baking dish. Top the sauce with about half the chicken. Spread half the sauce over the chicken, then top with ⅓ of the cheese. Arrange a layer of tortillas over the cheese. Add remaining chicken, then top with the remaining sauce (reserving ½ cup). Top with ½ of the remaining cheese and remaining tortillas, then with the reserved sauce, and the remaining cheese.

Bake the Casserole

Bake in an oven preheated to 350 degrees F until bubbling. Set the oven to broil, then cook for another few minutes until the top is golden.

Read more: Some best way to cook cornish hens

III. How to make easy king ranch chicken

1. King Ranch Chicken

What Is King Ranch Chicken?

I first heard about King Ranch Chicken on an episode of The Pioneer Woman.

It’s a Tex-Mex casserole that layers corn or flour tortillas with cheese, chicken, diced tomatoes, spices, more cheese, cream of this, and cream of that.

It was like an enchilada, pan of nachos, and your grandma’s best casserole classics rolled into one and baked to gooey bliss.

The name “King Ranch Chicken” allegedly hails from King Ranch, which is a large ranch in Texas. The recipe and the ranch don’t seem to have any actual connection to each other (at least not one that I can find), but I feel like if I showed up at King Ranch with a big pan of it, they might let me in the front door.

The name “King Ranch Chicken” might not have anything to do with the monarchy, but feasting on it certainly made me feel like a queen. Try the recipe, and you’ll feel like kitchen royalty too!

What to Serve with King Ranch Chicken

  • Salad. For a fresh side dish, try this Anytime Arugula Salad or Creamy Cucumber Salad.
  • Veggies. Add even more vegetables to your meal by serving this dish with Roasted Zucchini or Crock Pot Honey Carrots.
  • Margarita. Serve it with a Skinny Margarita, and you’re done!


    • 1 tablespoon extra-virgin olive oil
    • 2 red bell peppers chopped
    • 1 small yellow onion chopped
    • 1 poblano pepper chopped
    • 1 small jalapeño seeded and finely chopped
    • 3 cloves garlic minced (about 1 tablespoon)
    • 1/2 tablespoon ground chili powder
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon kosher salt
    • 2 tablespoons all-purpose flour substitute a 1:1 gluten-free flour blend to make gluten-free
    • 1 cup unsalted chicken broth or water
    • 2 ounces reduced-fat cream cheese at room temperature
    • 1 1/2 cups shredded or diced cooked chicken breast about 1 medium breast (for cooking tips, see this post on How to Cook Shredded Chicken, Baked Chicken Breast, Crock Pot Shredded Chicken or Instant Pot Chicken)
    • 1 (10-ounce) can of diced tomatoes with green chiles drained (such as Rotel)
    • 3 (6-inch) corn tortillas torn into rough 1-inch(ish) pieces
    • 2/3 cup shredded Mexican-blend cheese divided

For serving:

  • Chopped fresh cilantro
  • Nonfat plain Greek yogurt


  • Place a rack in the upper third of the oven (usually the second-most slot from the top) and preheat the oven to broil.
  • In a medium ovenproof skillet, heat the oil over medium-high heat until hot but not yet smoking. Add the bell pepper, onion, poblano and jalapeño. Cook, stirring occasionally until the vegetables are softened, about 8 to 9 minutes. Add the garlic, chili powder, cumin, and salt and stir constantly. Continue cooking and stirring until fragrant, about 1 minute.
  • Sprinkle the flour over the vegetables and cook, still stirring constantly, until they are thoroughly coated and the white bits of flour disappear about 1 minute.
  • Stir in the broth and bring to a boil. Stir and cook until the mixture is somewhat thickened, about 3 minutes. Reduce the heat to low.
  • Break the cream cheese into the skillet in bits. Stir until melted. Gently stir in the chicken, diced tomatoes, torn tortillas, and half of the cheese. Sprinkle the remaining cheese over the top.
  • Place the skillet under the broiler. Broil until the cheese is melted and browned, about 1 to 2 minutes—do not walk away and watch the skillet the entire time to make sure it doesn’t burn. Sprinkle with cilantro. Serve hot with a dollop of Greek yogurt.

2. King Ranch Chicken Soup

  •  pounds of boneless skinless chicken breast (not frozen)
  • 1 (14 oz) can of cream corn
  • 1 (10 oz) can of Rotel
  • 1 (4 oz) can of chopped green chiles
  • 2 cups of chicken stock
  • 1 (18 oz) can Progresso Creamy Mushroom Soup
  • a big pinch of both salt and pepper
  • about 1 tablespoon of chili powder
  • Your favorite corn tortillas, sliced into strips
  • Shredded cheddar cheese, chopped green onions, and chopped avocado to garnish


King Ranch Chicken Soup

    1. In your slow cooker, add in your chicken, corn, Rotel, green chiles, stock and mushroom soup.  Add in your salt, pepper and chili powder too.
    2. Cover and cook on high for about 3 hours or low for 6 to 8 hours.
    3. When you’re ready to eat, remove the lid and shred your chicken right inside your slow cooker using two forks.  Give it a good stir and then ladle the soup into your bowls.
    4. Take the corn tortillas that you’ve sliced into strips and stir them into your soup.
    5. Garnish with your favorite toppings and enjoy!

Read more: Introduce some chicken and cream of mushroom soup recipes


Where did King Ranch Casserole come from?

The name of this creamy casserole originated from the Lone Star State and the famous King Ranch in Kingsville, Texas. Known as one of the largest ranches in the world, hence the name King Ranch!

Can you freeze King Ranch Chicken?

Yes! The Mexican chicken enchilada casserole can be frozen. For specifics please check the storage instructions below.

How can you spice up this dish?

This meal is cheesy and delicious, but not super spicy. If you’re looking to up the heat add chopped jalapeños to the bell peppers and onions when you’re sautéing or a good pinch of chili powder to the cheesy mixture.

Can it be made ahead of time?

Yes, the King Ranch Chicken Casserole Recipe can be made up to two days ahead of time. Cover well with foil and refrigerate. Remove from the refrigerator before baking (up to an hour) to allow the casserole to come to room temperature. Bake as directed.

What is King Ranch chicken made of?

King Ranch chicken is a Tex-Mex casserole with unknown origins, though it’s assumed the dish is named after King Ranch, Texas. The casserole consists of pulled chicken, canned soup, green chiles, corn tortillas, sour cream, veggies, and lots of cheese.

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