When dinner time rolls around and you’ve got a hungry crew plus a to-do list a mile long, you need a recipe that feels like a warm hug but doesn’t eat up your whole evening. Enter this king ranch chicken recipe easy—a dish that’s rich, flavorful, and just the right kind of messy-in-a-good-way.
This casserole is like the lovechild of Tex-Mex comfort and weeknight practicality. Think layers of creamy chicken, spicy veggies, gooey cheese, and tortillas baked to golden perfection. Whether it’s your first time making it or your fiftieth, this one’s always a crowd-pleaser (and a leftover hero).
Why You’ll Love This King Ranch Chicken Recipe Easy
Let’s be honest—weeknights can be chaos. This recipe doesn’t just taste amazing; it’s practical. It uses store-bought rotisserie chicken (hello, time saver!), pantry staples like canned soup and tomatoes, and gets everything in the oven in under 30 minutes.
Even better? It hits that comfort food sweet spot—like the kind of dinner you’d bring to a friend who’s had a rough day. Warm, cheesy, satisfying… and it reheats like a dream.
Ingredients You’ll Need
Here’s what brings this casserole to life:
- Canola or vegetable oil – for sautéing the veggies and greasing the dish.
- Onion, red & yellow bell peppers, jalapeño – they bring the colorful, zesty flavor base.
- Chili powder & ground cumin – spice it up with warmth and depth.
- Kosher salt & black pepper – essentials for flavor balance.
- Cream of chicken & cream of mushroom soups – the creamy backbone of the sauce.
- Diced tomatoes with green chilies (like Rotel) – for that classic King Ranch tang and kick.
- Chicken broth – helps smooth out the sauce.
- Rotisserie chicken – saves you time and adds great flavor.
- Corn tortillas – the layered “pasta” of this Tex-Mex lasagna.
- Sharp cheddar & Monterey Jack cheese – melty, gooey goodness.
NOTE: want the full ingredient list with exact measurements? Scroll down to the recipe card at the bottom!
How to Make This King Ranch Chicken Casserole
1. Preheat and Prep: Heat your oven to 375°F and oil up your 9×13″ baking dish. You’re about to fill it with goodness.
2. Sauté the Veggies: In a Dutch oven (or your biggest pan), warm the oil and cook the onions, peppers, jalapeño, and spices until everything is soft and just golden. About 5–7 minutes.
3. Sauce it Up: Add the cream soups, tomatoes with green chilies, and broth. Stir and simmer until it’s all cozy and combined. Set aside ½ cup of this sauce for the bottom layer.
4. Fold in Chicken: Turn off the heat and mix in your shredded chicken. Things are getting real now.
5. Layer Time: Spread the reserved sauce in the baking dish. Add half the tortilla pieces, then half the chicken mixture, and a generous sprinkle of both cheeses. Repeat the layers again.
6. Bake It: Cover with foil and bake for 30 minutes. Then uncover and bake 15–20 more minutes until it’s bubbly and golden. Let it sit for 5 minutes—just enough time to wrangle everyone to the table.
Tips for the Best King Ranch Chicken Ever
- Short on spice tolerance? Skip the jalapeño or swap it for a little extra bell pepper.
- Want it crispier? Pop it under the broiler for the last few minutes to get that cheesy top extra golden.
- Make ahead: You can assemble this in the morning and refrigerate until dinnertime. Just add 5–10 minutes to your bake time.
A Little Story From My Kitchen
The first time I made this King Ranch Chicken was during a chaotic school week—one kid had soccer, another had a science project, and I was juggling a work deadline. I threw it together half-expecting complaints, but instead… silence. You know the kind—happy, “mouths full of food” silence. It’s been a regular in our dinner rotation ever since.
FAQs About King Ranch Chicken (Easy and Honest Answers)
Can I substitute flour tortillas for corn tortillas?
Sure! Just know it’ll be a little softer and less “layered.” Still delicious, though.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave—both work great.
Can I freeze this casserole?
Absolutely! Freeze before baking (tightly wrapped), then bake from frozen, adding an extra 20–25 minutes covered.
This king ranch chicken recipe easy is the kind of dish that makes you feel like you’ve got it all together—even if you threw it together in 20 minutes while refereeing sibling squabbles and answering emails. It’s creamy, cheesy, full of flavor, and totally unfussy. Basically, it’s everything we need on a Tuesday night.
Now go grab that rotisserie chicken and let’s make something delicious.
Print
King Ranch Chicken Recipe easy and Perfect for Busy Nights
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This king ranch chicken recipe easy is your go-to comfort food for busy nights. Creamy, cheesy, and packed with Tex-Mex flavor, it’s perfect for feeding the whole family with minimal prep. Made with rotisserie chicken and pantry staples, this hearty casserole is a weeknight winner!
Ingredients
1 Tbsp. canola or vegetable oil, plus more for the baking dish
1 large white or yellow onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeño, seeded and finely chopped
2 tablespoons chili powder
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup
1 (10-ounce) can diced tomatoes with green chilies (such as Rotel)
1/2 cup chicken broth
1 whole roasted chicken (such as rotisserie chicken), cooled and torn into chunks (about 4 cups)
16 corn tortillas, torn into pieces
1 1/2 cups shredded sharp cheddar (about 6 ounces)
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
Instructions
Prep the Oven and Pan
Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with oil and set it aside.Cook the Veggies and Spices
In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chopped onion, red and yellow bell peppers, jalapeño, chili powder, cumin, salt, and pepper. Cook until tender and slightly golden, about 5–7 minutes.Make the Sauce
Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth. Let it come to a gentle simmer, then remove from heat. Reserve ½ cup of this sauce for later.Add the Chicken
Fold the shredded rotisserie chicken into the sauce mixture until well combined.Assemble the Casserole
Spread the reserved ½ cup of sauce on the bottom of your prepared baking dish. Add half the torn tortillas on top, followed by half the chicken mixture. Sprinkle on half of both cheeses. Repeat the layers once more.Bake the Dish
Cover the dish with foil and bake for 30 minutes. Then uncover and continue baking for another 15–20 minutes, until bubbly and golden on top.Let It Rest
Allow the casserole to rest for 5 minutes before slicing and serving. This helps everything set beautifully.
Notes
Storage Tip: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Make-Ahead Option: Assemble the casserole ahead of time and refrigerate. Just add 5–10 minutes to the bake time.
For Milder Heat: Skip the jalapeño or replace it with more bell pepper.
Crispy Top Tip: For an extra golden top, broil the casserole for 2–3 minutes after baking.
Tortilla Swap: Corn tortillas are traditional, but flour tortillas can be used if preferred—just expect a softer texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 slice (about 1/8 of dish)
- Calories: 520
- Sugar: 6g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
