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King Ranch Chicken Casserole

King Ranch Chicken Casserole is a beloved Tex-Mex dish that combines tender shredded chicken, tomatoes, green chiles, and creamy, cheesy layers of corn tortillas in a comforting, oven-baked casserole. This iconic recipe, which was possibly named after the famous King Ranch in South Texas, has been a staple in Southern kitchens for decades, thanks to its irresistible blend of flavors and easy preparation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 8
Calories 469 kcal

Equipment

  • 9x13 inch baking dish

Ingredients
  

For the Creamy Sauce

  • 6 tbsp butter
  • 2 cloves garlic minced
  • 6 tbsp flour
  • 2 cups milk
  • 2 cups chicken broth OR stock
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • Salt & freshly ground pepper

For the King Ranch Casserole

  • 4 cups shredded or chopped cooked chicken
  • 12 corn tortillas quartered
  • 8 ounces 2 cups grated cheddar OR Colby Jack cheese
  • 1 10-ounce can Rotel (diced tomatoes & green chiles), drained
  • 1 jalapeño seeds & membranes removed and finely diced (optional)

Instructions
 

For the Creamy Sauce

  • Melt the butter in a medium saucepan over low heat. Once the butter is melted, add the minced garlic, and sauté until fragrant and lightly golden, about 1 minute.
  • Stir in the flour and whisk continuously for 1 minute to create a smooth roux. Gradually whisk in the milk and 1 cup of chicken stock, ensuring that no lumps form. Increase the heat to medium and continue stirring until the sauce thickens and becomes smooth.
  • Remove the pot from the heat and stir in the cumin, garlic powder, and chili powder. Season with salt and freshly ground black pepper to taste. Your sauce is now ready to be layered into the casserole.

Assembling the Casserole

  • Preheat your oven to 350°F, lightly spray a 9x13-inch baking dish with cooking spray and start layering your King Ranch Chicken Casserole.
  • Scatter evenly half of the shredded chicken in the bottom of the baking dish. Dollop half of the creamy sauce on top and use the back of a spoon to spread it evenly. Arrange half of the quartered corn tortillas on top, overlapping slightly and tearing them in half to fill any gaps if needed.
  • Sprinkle half of the grated cheese over the tortillas, then drizzle ½ cup of the remaining chicken broth over the entire surface, including the corners and edges. Repeat the layers of chicken, sauce, tortillas, cheese, and the final ½ cup of broth. To add an extra kick of flavor, evenly sprinkle the drained Rotel and diced jalapeños (if using) over the top of the casserole.
  • Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 30 minutes, until hot and bubbly.

Notes

  • Chicken Options: Use leftover cooked chicken or cook it fresh using various methods (poaching, baking, grilling, slow cooker, etc.) For fresh chicken, use 3 to 4 frozen chicken breasts (about 1 ½ pounds total). Alternatively, use a rotisserie chicken torn into chunks (yields about 4 cups)
  • Flour Alternatives for the Sauce: All-purpose flour, whole wheat flour, or whole wheat pastry flour can be used. For a gluten-free option, substitute gluten-free baking mix for regular flour.
  • Milk Options: Use regular whole milk or unsweetened non-dairy milk (e.g., almond milk) in the sauce
  • Rotel Substitutions: If Rotel is unavailable, use a regular can of diced tomatoes plus a small (4-ounce) can of diced green chiles. Alternatively, use an equivalent amount of fresh diced tomatoes and green chiles.
 

Nutrition

Calories: 469kcalCarbohydrates: 28gProtein: 31gFat: 26gSaturated Fat: 14gCholesterol: 111mgSodium: 374mgPotassium: 478mgFiber: 3gSugar: 5gVitamin A: 810IUVitamin C: 5.6mgCalcium: 333mgIron: 2.5mg
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