Quick and Easy King Ranch Chicken Casserole

Quick and Easy King Ranch Chicken Casserole

King Ranch Chicken Casserole supposedly gets its name from the famous King Ranch here in Texas - though that’s never really been proven. I visited the King Ranch when I was a little girl with my dad. The company he was working for had a special breakfast catered out there on the ranch grounds and he let me tag along one Saturday. I remember the most fantastic refried beans – they were smoky, almost creamy. The breakfast was delicious with eggs, crisp bacon, thick tortillas, home fries and those amazing beans. I don’t think I was more than 10 years old but I still remember that breakfast distinctly. The ranch? Well, not so much. Maybe if there were pans of casserole laying around I would have paid more attention, being a future foodie and all.

Currently I’m stocking up on casseroles to make and freeze in preparation for baby number seven’s arrival in about two more months. King Ranch Chicken Casserole is one of my all-time favorites. It’s so easy to throw together, I knew I could make two at a time without any trouble at all. The recipe I’m sharing here is for one casserole – but I’ll also include freezing and reheating instructions. If you want to follow my lead and make a casserole for dinner and freeze one for later, simply double the recipe and follow the freezing instructions. It’s always nice to have an extra casserole tucked away.

A printable recipe card can be found at the bottom of this post.

King Ranch Chicken Casserole

Ingredients:

  • 1 large can (26-ounce) cream of chicken soup
  • 2 cans (10-ounce) Rotel, or diced tomatoes with green chilies 
  • 1 can (7-ounce) chopped green chilies
  • 1 package ranch dressing mix
  • 2 cans (13-ounce) chicken, drained
  • 12 corn tortillas, torn into pieces
  • 2 cups shredded cheese

Ingredients for King Ranch Chicken Casserole

Prepare a 9×13 baking pan with nonstick cooking spray.

In a large bowl, combine cream of chicken soup, Rotel, green chilies, and ranch dressing mix. Stir to mix well.

King Ranch Chicken Casserole

Add both drained cans of chicken, and stir to mix well.

King Ranch Chicken Casserole

Tear 4 corn tortillas into pieces and line the bottom of prepared baking pan.

King Ranch Chicken Casserole

Spread soup mixture over tortilla pieces.

King Ranch Chicken Casserole

Sprinkle a layer of cheese.

King Ranch Chicken Casserole

Tear 4 tortillas into pieces and repeat layer. You can kind of see where this is headed. 

King Ranch Chicken Casserole

Spread another layer of soup mixture. Sprinkle another layer of cheese. Then… you guessed it, tear 4 more tortillas into pieces for final layer. Spread remainder of soup mixture – it starts getting a little messy after a few layers.

King Ranch Chicken Casserole

And finally top with a layer of cheese. And – if you’re like me – you probably should clean up your mess a little bit.

King Ranch Chicken Casserole

Cover with foil and bake at 400 for 40 minutes. Uncover, and return to oven to bake for an additional 10-15 minutes.

King Ranch Chicken Casserole

It’s best to let this casserole rest for 10-15 minutes before serving, to firm up a bit. It’s still a bit on the soupy side, but oh-so-yummy! If you prefer a firmer casserole, you might add an extra tortilla (torn into bits) in each layer.

Freezing instructions: prepare casserole as directed – do not bake, cover with foil and label with the following directions: “King Ranch Chicken Casserole – allow to thaw in fridge for 24 hours, bake covered at 400 for 45 minutes, uncovered for 15-20 minutes” then place in freezer until needed. 

King Ranch Chicken Casserole

King Ranch Chicken Casserole
This quick and easy casserole can be thrown together in minutes for a delicious weeknight dinner.
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Ingredients
  1. 1 large can (26-ounce) cream of chicken soup
  2. 2 cans (10-ounce) Rotel, or diced tomatoes with green chilies
  3. 1 can (7-ounce) chopped green chilies
  4. 1 package ranch dressing mix
  5. 2 cans (13-ounce) chicken, drained
  6. 12 corn tortillas, torn into pieces
  7. 2 cups shredded cheese
Instructions
  1. Prepare a 9x13 baking pan with nonstick cooking spray.
  2. In a large bowl, combine cream of chicken soup, Rotel, green chilies, and ranch dressing mix. Stir to mix well.
  3. Add both drained cans of chicken, and stir to mix well.
  4. Tear 4 corn tortillas into pieces and line the bottom of prepared baking pan.
  5. Spread soup mixture over tortilla pieces.
  6. Sprinkle a layer of cheese.
  7. Tear 4 tortillas into pieces and repeat layer. Spread another layer of soup mixture. Sprinkle another layer of cheese.
  8. Tear 4 tortillas into pieces for final layer. Spread remainder of soup mixture and top with a layer of cheese.
  9. Cover with foil and bake at 400 for 40 minutes. Uncover, and return to oven to bake for an additional 10-15 minutes.
Notes
  1. Visit www.thecoersfamily.com for full picture tutorial and freezing instructions.
The Coers Family http://www.thecoersfamily.com/

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7 thoughts on “Quick and Easy King Ranch Chicken Casserole

  1. Pingback: Foodie Friday: Easy Weeknight Dinners - Texas Women Bloggers

  2. So the day I read this post my MIL called and invited us to dinner. Said she was trying out a new recipie. Two guesses what she made…

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