King ranch casserole is a Southern classic that traditionally includes chicken and plenty of Tex-Mex flavors. Our recipe for The Best King Ranch Casserole is guaranteed to become one of your favorite Southern chicken casserole recipes. This easy Southern recipe makes uses of several store-bought ingredients to help make your life even easier. This cheesy chicken casserole makes for a kid-friendly meal that everyone in your family will love. Seasoned chicken is combined with vegetables before being layered with corn tortillas, a creamy soup mixture, and cheese. The finished casserole is topped with crushed chips and more cheese before baking until golden brown and bubbly. To dress up this meal even more, you can serve the casserole with sour cream or salsa. Make this recipe for the Best King Ranch Casserole the next time you are craving some Tex-Mex flavor.
You'll find this recipe and many more in 15 Easy Southern Chicken Casserole Recipes.
- 3 tablespoons vegetable oil, divided
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 1 cup diced green pepper
- 1 cup onion
- 1 clove garlic, finely minced
- 16 ounces Mexican blend shredded cheese, divided
- 10 corn tortillas, cut or torn into quarters
- 1 (10-1/2-ounce) can cream of chicken soup
- 1 (10-1/2-ounce) can cheese soup
- 1 (10-ounce) can Rotel tomatoes or diced tomatoes with chilies, undrained
- 3 cups crushed corn chips
Preheat the oven to 350 degrees F and lightly spray a 9 x 13-inch casserole dish with cooking spray.
Combine the 2 tablespoons of vegetable oil, the paprika, chili powder, cumin, and salt in a large bowl and stir well. Add the cubed chicken and toss to coat. Let stand 10 minutes.
Meanwhile, in a large, deep skillet, heat the remaining vegetable oil and cook the green pepper and onion over medium high heat, stirring frequently for about 10 minutes or until the vegetables are softened and aromatic.
Add the chicken and garlic and continue to cook over medium high heat, stirring for another 10 minutes. The chicken should be browned and mostly cooked through.
Set aside one cup of the cheese for the topping. In a bowl, combine the chicken soup, cheese soup, and the tomatoes. Stir until well combined.
Make the layers in the casserole dish as follows: half the cooked chicken mixture, half of the remaining cheese, half of the tortilla pieces, and half of the soup mixture. Repeat.
Bake, uncovered, for 20 minutes. Remove from the oven and add the crushed corn chips and top with the remaining 1 cup cheese and continue to bake for 10 minutes until the cheese is melted and bubbling.
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