Easy King Ranch Chicken Casserole Recipe with Rotel
Make this King Ranch Chicken Casserole with Rotel for an easy, satisfying weeknight meal. Layers of creamy chicken, tortillas, and cheddar cheese bring bold Tex-Mex flavor with minimal prep.
Try my chicken & stuffing casserole and chicken Dorito casserole next.
What you’ll love about this recipe:
Ingredients You’ll Need
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 4 cups cooked and shredded chicken
- 1 (10.5 ounce) can condensed cream of mushroom soup, not diluted
- 1 (10.5 ounce) can condensed cream of chicken soup not diluted
- 1 (10 ounce) can can diced tomatoes with green chilies (we used undrained Rotel tomatoes)
- 14 corn tortillas torn into 1-inch pieces
- 3 and 1/4 cups shredded cheddar cheese
Step by Step Instructions
Step 1 – Preheat oven to 375°F.
Step 2 – Spray a 9×13-inch casserole dish with non-stick cooking spray or grease it lightly with a little melted butter.
Step 3 – In a large skillet, melt the butter and sauté onion and green pepper in a large skillet until tender. This will take 4 to 5 minutes. Turn off the heat.
Step 4 – To the cooked veggies, add the shredded chicken, both cans of soup, Rotel tomatoes. Stir to combine.
Step 5 – Arrange 1/3 of the corn tortillas in an even layer in the bottom of prepared casserole dish, followed by 1/3 of the chicken mixture and 1/3 of the shredded cheddar cheese. It’s okay if the tortillas overlap a little.
Step 6 – Repeat with two more layers, finishing with the shredded cheddar.
Step 7 – Bake in 375°F oven for 25 to 30 minutes, until heated through and bubbly.
Storage & Reheating Instructions
Store leftovers in the refrigerator for 3 to 4 days. To reheat, place single serving on plate and microwave in 30-second interals until heated through.
Easy King Ranch Chicken Casserole Recipe with Rotel
- Total Time: 40 minutes
- Yield: 6 servings
Description
Make this King Ranch Chicken Casserole with Rotel for an easy, satisfying weeknight meal. Layers of creamy chicken, tortillas, and cheddar cheese bring bold Tex-Mex flavor with minimal prep.
Ingredients
1/2 cup onion, diced
1/2 cup green bell pepper, diced
4 cups cooked and shredded chicken
1 (10.5 ounce) can condensed cream of mushroom soup, not diluted
1 (10.5 ounce) can condensed cream of chicken soup not diluted
1 (10 ounce) can can diced tomatoes with green chilies (we used undrained Rotel tomatoes)
14 corn tortillas torn into 1-inch pieces
3 and 1/4 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- Spray a 9×13-inch baking dish with non-stick cooking spray, or grease lightly with melted butter.
- In a large skillet over medium-high heat, sauté onion and green pepper until tender. (4 to 5 minutes). Turn off heat.
- To the skillet, add the shredded cooked chicken, both cans of soup (undiluted) and the canned tomatoes. Stir well to combine.
- Arrange 1/3 of the corn tortillas in an even layer in the bottom of prepared casserole dish, followed by 1/3 of the chicken mixture and 1/3 of the shredded cheddar cheese.
- Repeat with two more layers, finishing with the shredded cheddar.
- Bake in 375°F oven for 25 to 30 minutes, until heated through and bubbly.
Notes
Storage & Reheating: Store leftovers in the refrigerator for 3 to 4 days. To reheat, place single serving on plate and microwave in 30-second interals until heated through.
Make-ahead Instructions: Yes. Casserole can be assembled (do not bake), then covered with plastic wrap and refrigerated for one day.
To cook, bring the casserole to room temperature for 20 to 30 minutes and proceed with cooking. It might need an additional 5 to 10 minutes of cooking time.
Make-ahead freezing instructions: Assemble the casserole (unbaked) cover tightly with plastic wrap and aluminum foil. You can freeze for up to two months.
To cook, thaw casserole in refrigerator overnight, then allow the casserole to come to room temperature for 20 to 30 minutes. Cook according to instructions.
Make-ahead from frozen: Assemble the casserole (unbaked) and cover tightly with plastic wrap and aluminum foil. Remove the plastic wrap and cover with aluminum foil, then for 30 minutes.
Remove the foil and bake for another 25 to 30 minutes. Check to ensure that casserole is heated through and adjust time if needed.
Corn Tortillas vs. Flour Tortillas – Traditionaly, King Ranch Chicken Casserole is made with corn tortillas. I have subsituted for flour tortillas many times and both are delicious!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner Recipes
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 517
- Sugar: 3.4 g
- Sodium: 693.4 mg
- Fat: 33.1 g
- Saturated Fat: 18.4 g
- Trans Fat: 0.9 g
- Carbohydrates: 35.4 g
- Fiber: 5.2 g
- Protein: 21.5 g
- Cholesterol: 94.2 mg
Just a little comment to say I loved the the chicken ranch casserole. It was very good and easy to make. Thanks!!!
That’s terrific!! Thanks so much for taking the time to let me know you liked this chicken casserole 🙂
Why do u say corn tortilla in the ingredients but in the instructions u say torn flour tortilla dies it matter which use?
My mistake – Traditionally, this casserole is made with corn tortillas but you can also substitute flour tortillas.
In the instructions, it calls for flour tortillas layer and overlapped but in the list of ingredients it calls for corn tortillas torn into pieces! Which one is better to use?
I’ve updated the post and the recipe card. You can use either tortillas in this recipe. Thanks!
This is Green Chile Chicken Enchiladas. It’s a New Mexico household/party staple. We just don’t make it with Rotel…we use chopped green chile. Same ingredients, made same way.
Can confirm that this is King Ranch casserole is very much teen approved!! Loved the corn tortillas had to go to another grocery store to get them but it was worth it! Thanks for the recipe!!
This Recipe was A Hit with my Family Loves it. I Making it Again today I’m using Corn Tortilla this time. I used Flour last time. Thanks for Sharing your Recipes.
That’s fantastic! Thanks for sharing your feedback 🙂