King Ranch Chicken Casserole

by Sheryl

This is the best chicken ranch casserole with layers of chicken, tortillas, cheese, and a creamy sauce! A cheesy, creamy, and easy casserole that is perfect for cold weather.


1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounces) can condense cream of mushroom soup
1 (10.75 ounces) can condense cream of chicken soup
1 (10 ounces) can diced tomatoes with green chile peppers (such as RO*TEL)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

How to make King Ranch Chicken Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a large skillet, heat oil over medium heat. Sear the onion, red bell pepper, and green bell pepper for about 2 minutes or heated through.

Step 3: In a large bowl, combine the onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder. Mix well until incorporated.

Step 4: In the bottom of a 9 x 13-inch baking dish, spread several tablespoons of the sauce. Put half a cup of chicken over the sauce, then, half of the sauce over the chicken, and top with 1/3 of cheese.

Step 5: Place a layer of tortillas over the cheese and spread the remaining half cup of the chicken over.

Step 6: Reserve half a cup of the sauce and spread the rest over the chicken.

Step 7: Top the chicken layer with 1/3 cheese, then, remaining tortillas, and half a cup of sauce that you set aside. Finally, top with 1/3 of cheese.

Step 8: Place inside the preheated oven and bake for about 40 minutes or until the cheese is bubbling. Now, adjust the oven to broil and broil the casserole for 2 to 3 minutes until the top is golden.

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