AUTHENTIC King Ranch Chicken Casserole
King Ranch Chicken Casserole is a cozy, comfort food classic with melty layers of chicken, tortillas, and cheese. And this authentic, from-scratch version features a simple homemade sauce with NO canned condensed soups!
If you're a fan of this recipe, you'll also LOVE King Ranch Chicken Soup! And if you enjoy chicken casseroles in general, this Chicken Enchilada Casserole is also great!
If you happen to be from and/or reside in the great state of Texas, odds are you already know and love the wonder that is King Ranch Chicken Casserole. 🙂
If you happen to reside in another state but you've had it before, well, lucky you!
And if you've never had it before, now's your chance to change that, no matter where you live! Because the cheesy, scrumptious recipe that I'm sharing today is what I consider to be one of the best ever comfort food recipes.
The History
Founded in 1853 in south Texas, the King Ranch remains one of the largest ranches in the world. And while the ranch has a fascinating and storied history, King Ranch Chicken Casserole seems to be a tribute in name only, with no record of it being historically connected to the actual cattle ranch in any way. Nevertheless, this is a cozy, gooey, cheesy casserole whose appeal is as vast as the state of Texas!
I like to think of this dish as the one that (in part) won me the heart of my husband. You see, this recipe was the main course of the first dinner that I ever cooked for him. I believe I served it with a high-brow side dish of canned ranch-style beans and Frozen Margarita Pie for dessert.
To this day, my hubby will tell you that when I cooked him that first meal of King Ranch Casserole, he just knew he had to marry me. So it goes without saying that this has been a regular recipe in our dinner rotation for all of our years of wedded bliss! 😉
Authentic and From-Scratch
I adapted this King Ranch Chicken recipe from my childhood friend/college roommate's mom's recipe...and I consider that recipe to be pretty darn authentic since she is a multi-generational native Texan!
That being said, since college, I'd always made this recipe using the standard can of Cream of Chicken soup plus can of Cream of Mushroom soup. And let me tell you...using those cans, it always turned out dee-li-cious.
NO Canned Soups
However, when I had kids of my own, I stopped buying condensed 'Cream of X' soups in favor of making my own simple sauces, from béchamel to cheese sauce.
Why do I love from-scratch sauces so much???
- They're quick and easy to whip up.
- They don't include any weird ingredients or icky preservatives.
- They allow me to control the sodium and the seasonings.
So it only made sense to replace the canned soups in traditional King Ranch Chicken Casserole with an easy homemade sauce instead!
Ingredients
So what does it take to make the aforementioned from-scratch sauce?
And what else goes into this King Ranch Chicken Casserole recipe?
For the Sauce
In a matter of minutes, a few simple ingredients transform into a thick and creamy sauce that puts canned soup to shame. And I promise that it's so easy! So step away from the can opener, friends... 😉
- Butter. Salted or unsalted will work.
- Garlic. Freshly minced. Use extra, if you like.
- Flour. I've successfully made this sauce with all-purpose white flour, whole wheat pastry flour, and even my favorite gluten-free flour blend.
- Milk. I typically use whole milk, but a lower fat milk or even non-dairy milk (such as unsweetened almond milk) would work as well.
- Chicken broth. Or chicken stock. Use low-sodium if you'd like more control over the ultimate saltiness of your recipe.
- Spices. Specifically, cumin, garlic powder, chili powder, salt, and pepper.
For the King Ranch Casserole
In addition to the homemade sauce, you'll also need:
- Chicken. King Ranch Chicken starts with (surprise!!!) chicken, which you may cook in the oven, the slow cooker, or poach in some simmering water on the stove. Or you can take the shortcut of shredding a trusty rotisserie chicken...it's up to you! For the casserole pictured in this post, I tossed some frozen chicken breasts in the crock pot, seasoned them well, and let them do their thing until they were tender to the point of falling apart.
- Corn tortillas. You'll want to quarter your tortillas. And yes, I do recommend corn tortillas over flour tortillas. As in most enchilada-type recipes, flour tortillas would get rather gummy in a soupy casserole like this.
- Grated cheese. Cheddar, Colby Jack, or a Mexican blend all work beautifully, depending on your preference. You could also opt to use Monterey Jack or, for extra kick, pepper jack.
- Additional chicken broth. To keep the casserole moist.
- Rotel. AKA, diced tomatoes and green chiles. I've been known to use fresh tomatoes when they're in season, but Rotel is more readily available year-round, so I suppose I need to take back what I said earlier. Feel free to get the can opener back out!
- Fresh minced jalapeños. Optional, for garnish, if you're a fan of a little heat.
How to Make King Ranch Chicken Casserole
It really is a super easy recipe. Here's the scoop!
After you've cooked and shredded your chicken...
Make the Homemade Sauce:
- Melt butter in a saucepan over low heat.
- Add garlic and saute for a minute until fragrant.
- Stir in flour and whisk continuously.
- Slowly and gradually whisk in the milk, and then the chicken broth.
- Increase the heat and stir continuously until the sauce is thickened.
- Remove from the heat.
- Stir in the spices and set aside.
Assemble the Casserole:
- Spread half of the shredded chicken in the bottom of a greased baking dish.
- Layer with half of the sauce.
- Arrange half of the corn tortillas on top.
- Sprinkle with half of the shredded cheese, and then drizzle with half of the chicken broth.
- Repeat the layers one more time!
- Top the whole caboodle with Rotel and minced jalapeños, if using.
- Bake until hot and bubbly. And that's it!
Gluten-Free Version
As I mentioned above in the "Ingredients" section, it's a snap to make King Ranch Casserole gluten-free by simply using a gluten-free flour blend in the homemade sauce. Easy peasy!
Enjoying Your King Ranch Chicken
I particularly love this recipe for the way the tortillas soften into the sauce, causing the scrumptious layers to practically meld together.
You can garnish with fresh cilantro, sour cream, salsa, and/or diced avocado if you like.
Or you can just enjoy the steamy simplicity of chicken, tortillas, and cheese without any adornments.
Any way you slice it, I'm telling you...King Ranch Chicken Casserole is ultimate. Comfort. Food.
Adults love it.
Kids love it.
Even persnickety toddlers can't wait to get their little mitts on it...
So thank you to my childhood friend's mama for first introducing me to this recipe.
Thank you to my significant other for liking it enough to marry me.
And thank YOU for bringing joy to your family by adding these ingredients to your grocery list and making it for dinner this week!
I promise...King Ranch Chicken Casserole will be an instant keeper in your recipe file.
One last warning, though.
If you happen to be single, be sure to wield the power of this casserole with great care. After all, this is a recipe that's entirely capable of eliciting marriage proposals down the road. 🙂
More Comfort Food Classics
- The BEST Homemade Chicken Pot Pie
- 30-Minute Skillet Lasagna
- Cordon Bleu Casserole
- PERFECT Chicken & Dumplings
- Crock Pot Beef Stroganoff
BEST King Ranch Chicken Casserole
Ingredients
- 4 cups shredded or chopped cooked chicken
- 6 tablespoons butter
- 2 cloves garlic, minced
- 6 tablespoons flour
- 2 cups milk
- 2 cups chicken broth OR stock, DIVIDED
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt & freshly ground pepper
- 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
- Adjust rack to center position of oven. Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking dish with cooking spray.
- Make the white sauce by melting butter in a medium saucepan over low heat. Add the garlic to the pot and saute until fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly and gradually whisk in milk and 1 cup chicken stock. Increase heat to medium and stir continuously for several minutes until sauce is smooth and thickened. Remove pot from the heat and stir in cumin, garlic powder, and chili powder. Add salt and freshly ground black pepper, to taste.
- Evenly scatter half of the shredded chicken in the bottom of the baking dish. Dollop half of the sauce on top of the chicken and use the back of a spoon to spread it in an even layer. Arrange half of the corn tortilla quarters on top, overlapping slightly and tearing in half to fill in any gaps, if necessary. Sprinkle half of the grated cheese on top. Drizzle the entire surface with ½ cup of the remaining chicken broth, including corners and edges. Repeat layers of chicken, sauce, tortillas, cheese, and final ½ cup broth. Evenly sprinkle Rotel and diced jalapeños (if using) over 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.
Video
Notes
- You may use leftover chicken or cook it fresh by poaching, baking, grilling, cooking in the slow cooker, etc. I typically cook 3 to 4 (depending on size) frozen chicken breasts (totaling about 1 ½ pounds) for this recipe. Alternatively, a rotisserie chicken torn into chunks yields about 4 cups.
- All-purpose flour, whole wheat flour, or whole wheat pastry flour all work for the sauce. Or, to make this recipe gluten-free, you may substitute gluten-free baking mix in place of regular flour.
- You can use regular whole milk or an unsweetened non-dairy milk (such as almond milk) in the sauce.
- If you can't find Rotel, you may use a regular can of diced tomatoes plus a small (4-ounce) can of diced green chiles in its place. Or you can use an equivalent amount of fresh diced tomatoes and green chiles.
Nutrition
Post originally published on September 28, 2014, and updated on October 22, 2019, and February 3, 2022.
this looks fabulous. I am trying for dinner tonight. My question is the beans with it, what are they? Do you have a recipe for those? Yum!
Yes, Michelle...those beans are on the site as well! They are called Slow Cooker Charro Beans, which you can search for in the "Looking for Something?" box in the right sidebar. Of course, if you're making beans for dinner tonight, a crock pot recipe probably won't help you much. 😉 I'm sure you could adapt it to the stovetop or even use canned pinto beans with similar herbs and spices added. At any rate, I hope you enjoy the King Ranch Chicken Casserole! 🙂
Just fixed this and my husband LOVES it. Thank you so much!!!!!!!!
I'm so happy to hear that, Kay! It seems this recipe is universally popular amongst husbands. 😉 Thanks for taking the time to let me know that it was a hit at your house...have a wonderful week!
I don’t have corn tortillas...would flour work in a pinch?
Hi Beth! You can use flour tortillas, but just keep in mind that they might turn a little gummy by the end of the cooking time. It would be comparable to using flour tortillas in enchiladas. Some people actually prefer them, but they do result in a different texture. Hope that helps! 🙂
I've been making this recipe for many, many years using the soup. I use onions in the recipe also and it is very tasty. I have made it for friends for so many years. Everyone who has ever had it, loves it.
King Ranch Chicken Casserole is such a crowd pleaser, isn't it, Jean? And there are so many different variations of the recipe...but I have yet to meet one that I didn't like. 😉 Hope you enjoy this spin on it if you have a chance to try it. Have a wonderful weekend!
This looks delicious - thank you! Pinning it now.
You're welcome, Heather! And thank you so much for the pin! 🙂
Thanks for the king ranch chicken recipe. It's hard to find ones without cream-of-crap soup init
Ha, Summer...that made me laugh! I've never before heard that nickname for condensed cream soup but I have to agree that it's rather fitting... 😉 Hope you enjoy this from-scratch version if you have a chance to try it! 🙂
This sounds awesome! I was wondering if this could be a freezer meal?
Hi Roxanne! I've made this many times as a freezer meal. I typically freeze it after layering everything together (unbaked), then thaw in the refrigerator and bake as directed. Hope you enjoy! 🙂
Thank you! I want to prep it now for the week. Thinking I'll assemble it, refrigerate it and then cook it tomorrow or tuesday. Think it'll work this way too? Or will it dry out?
Hi Tara! That should work just fine. I've assembled it ahead of time and refrigerated until baking before. It shouldn't dry out but the tortillas might get softer than if you had baked it right away, so I'd recommend baking it sooner than later (if possible). Even if the texture is slightly affected, it will still taste good either way! 🙂 I would take it out of the fridge and let it come to room temperature for a bit before baking, though. Hope you enjoy!
YUUUUMMMMMMMMEEEE! I use to make this so often when we were first married, and haven't made it in a long time. Thanks so much for sharing with us at Weekend Potluck. Pinning this one...too. =)
Thanks so much for stopping by, Marsha, and I appreciate the pin! Isn't it funny how as time passes, we forget to make some of our old standby recipes? I have some past favorites that I need to revisit as well. 🙂 Thanks, as always, for hosting Weekend Potluck...I always love joining y'all! Hope your week is off to a fabulous start!
This casserole looks yummy. Anything with Rotel is for me! Pinned.
Thanks so much, Kathi, for the comment and the pin! And I'm with you...there's not much that Rotel can't make better. 😉 Hope you enjoy this if you have a chance to try it!
I haven't had this since I left college (Gig 'Em!)... Looks like I'm going to take a trip down memory lane this week and make it for the family. Thanks for sharing!
Gig 'em right back at you, Erin! I guess King Ranch Chicken Casserole is a College Station staple and I didn't even realize it. 😉 Hope it's as good as you remember it to be (or better!) when you have a chance to try this version. 🙂 Thanks so much for stopping by and I hope you have a wonderful week!
You have the most amazing pictures! I just wanted to jump through my screen and devour this recipe! Pinning for later!
~Meaghan
You are too sweet, Meaghan! Your comment made me blush and I really appreciate the pin. 🙂 Hope your week is off to a great start!
I make something very similar & we love it. I will have to give yours a whirl.
I bet your version is yummy, too, Meghan...it's hard to go wrong with chicken, tortillas, and cheese, right?! 😉 I hope you enjoy this one if you give it a try. Have a great rest of the weekend!
Mmm. This looks delicious and perfect for a chilly day! Thanks for sharing! Pinning
-Michelle @TheGraciousWife.com
This is going on my meal plan next week!!! Looks delicious!
I'm so glad you're going to give this recipe a try, Kalyn, and I hope it's a big hit! 🙂 Happy Saturday!
When I read King Ranch in the title of the recipe, I was on my horse racing toward the chuck wagon. But then just as quick I was relating as a starving college student. However THE bestest part of the whole blog
was this being the first meal you fixed your husband and his reaction to that. I am a #1 romantic. I loved the story! Very very sweet. Thank you for sharing.
You are too sweet, Carol. I always appreciate your thoughtful comments and I also appreciate the fact that you actually read all of my rambling! 😉 This recipe will always be special to me...I'm glad I had a chance to share the story and that you enjoyed it. 🙂
This is the first dish I ever made for my hubby, the very first time we met in person! (After 5 yrs of talking online, and on the phone!). He just loved it, and the Texas un-Sheet Cake I made for dessert. I've made the sauces instead of using cream soups a couple of times, and I really loved the results- I think it would be awesome in this casserole. Thanks for sharing it! 🙂
So glad I'm not the only one to discover that KRC casserole is the way to a man's heart, Deb -- ha! Definitely give it a try with the homemade sauce sometime...makes it even better! 🙂 Hope you're having a fabulous week!
Holy cow, Samantha, this looks AMAZING! I am a huge fan of casseroles of any kind and the fact that this is your fave makes me super excited to try it 🙂
Thank you so much, Amy! It is amazing, in a simple, cheesy, total comfort food kind of way. 🙂 Let me know what you think when you try it!
I see bacon on the pictures but there is no mention of bacon in your recipe. I am going to follow this one and then just add cooked crispy bacon on top. 🙂
No bacon in this recipe, Connie...those are the red tomatoes from the Rotel that you see on top. 🙂 But I think just about anything can be improved with bacon, sooo... 😉
I've heard of King Ranch Chicken many times, but I don't recall tasting it. Now I can, because I don't do canned soups, but you've taken care of that issue! Muchas gracias!
You're welcome, Julia! It's a staple at our house, and I like it even better ever since I started swapping out the canned soups for homemade sauce. I hope you enjoy it, too! 🙂
May I include this in a recipe round up I am planning?
Thank you for all the lovely recipes.
You're very welcome, as always, Liz! Hope you enjoy this one, and hope you're having a wonderful week! 🙂