This Casserole Delivers Texas-Sized Comfort

Similar to a Southwestern lasagna, king ranch chicken casserole combines layers of creamy chicken filling with corn tortillas and melty cheese. This recipe is easy and quick to whip up for dinner.

Overhead view of a teal baking dish with slice of King Ranch Chicken Casserole removed and on a plate to the side with a fork — Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

This comforting Tex-Mex casserole is super creamy and bursting with flavor. If you haven’t had the pleasure of trying King Ranch chicken casserole, consider this your invitation. The dish is a beloved Texas tradition and, while there are endless variations, this recipe is by far the easiest one yet without sacrificing flavor.

Layers of corn tortillas almost make this casserole into a Southwestern lasagna, while the tang of cream cheese and sour cream helps to balance out all the cheesiness. Diced tomatoes with green chiles, along with a jalapeño, provided just enough heat. This is a dish that’s sure to please your whole crowd.

Variations To Try

There are near-infinite ways to make this casserole your own. Here are just a few ideas:

Substitute Monterey Jack for the cheddar cheese
Kick up the heat by replacing the regular cream cheese with spicy jalapeño cream cheese
Replace the red bell peppers with 2 poblano peppers
Add crunch by using slightly crushed tortilla chips instead of corn tortillas
Stir chopped jarred chipotle peppers in adobo sauce into the cream cheese mixture for a smokier and spicier flavor profile
Add some chicken bouillon granules to the cream cheese mixture to mimic the flavor of cream of chicken soup

Side view of a beige plate with a slice of King Ranch Chicken Casserole and a fork, on top of a checkered napkin — Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Preheat the oven to 400°F.

Arrange a rack in the top third position, about 6 inches away from the heat source.

Make the chicken mixture:

Melt the butter in a large Dutch oven over medium-high heat. Add the bell pepper, onion, and jalapeño. Cook, stirring often, until the onion softens slightly, about 6 minutes. Add the chili powder and cumin and cook, stirring often, until fragrant, about 1 minute.

Remove from the heat and stir in the cream cheese until melted and smooth, about 1 minute. Stir in the diced tomatoes and green chiles, chicken, sour cream, and salt until combined.

Assemble the casserole:

To assemble, spread 2 cups of the chicken mixture in the bottom of a 9x13-inch baking dish and top with 1/2 cup of the cheese. Place 6 of the tortillas over the cheese, overlapping as needed to fit in an even layer. Repeat layers once more with 2 cups of the chicken mixture, 1/2 cup of the cheese, and the remaining 6 tortillas. Top with remaining 3 cups chicken mixture and remaining 1 cup cheese.

Bake the casserole:

Bake until bubbling along the edges, 15 to 20 minutes. Without removing the dish, increase the oven temperature to broil. Broil until the cheese is browned in spots, 1 to 2 minutes. Let cool for 10 minutes before serving. Garnish with cilantro, if desired.

Leftovers will keep in the refrigerator for up to 4 days.

Love the recipe? Leave us stars and a comment below!