Name: King Ranch Chicken Recipe easy and Perfect for Busy Nights
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Tex-Mex
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)

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

Scale

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)

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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