King Ranch Chicken Casserole is a one dish meal that is creamy and cheesy with a touch of spicy heat in a tomato cream sauce. It is a Tex-Mex skillet recipe that finishes off under the broiler for a browned cheesy topping.
This is my go-to on busy weeknights when I want big flavor and a homemade dinner without much effort, and I make my own sauce instead of using canned soup.
Quick Summary
- A one-skillet Tex-Mex chicken dinner that feeds 4 in about 30 minutes.
- How the creamy sauce come together from scratch with just broth, flour, and cream cheese.
- Step-by-step photos from sauteing the peppers to the broiled cheese top.
- An easy low carb swap, plus how to make it ahead or freeze it for later.
Why Is It Called King Ranch Chicken Casserole?
While I already knew this was a delicious recipe, I wanted to know why it was called King Ranch Chicken Casserole. So, I went on a search to find out.
What I found out was kind of disappointing! It is a Tex-Mex casserole, named after a large ranch in Texas (hence King Ranch). However, it has no ties to the ranch itself and apparently has an unknown history.
My Own Version Of King Ranch Chicken
Most King Ranch Chicken Casserole recipes start with a can of cream of chicken or cream of mushroom soup, plus a can of tomatoes with chilies. In my version, the creamy sauce is made right in the skillet with chicken broth, flour, and cream cheese, and a fresh jalapeno brings the heat instead of the canned chilies.
Key Ingredients
- Cooked chicken: You can use chicken breast that you cooked on your own, or you can use rotisserie chicken.
- Red bell and jalapeno peppers: I wanted the recipe to have a little more spice than you get with the canned chilies.
- Chicken broth: I like to use Better Than Bouillon chicken concentrate and make my own broth. It is far more economical than buying a box of chicken broth and only using 1 cup of it.
- Flour and cream cheese: Flour is used as a thickener for the sauce, along with the cream cheese, which also makes it creamy.
- Shredded cheddar cheese: Melts and browns under the broiler for the cheesy topping.
- Corn tortillas: I like to use my mom's recipe for Corn and Flour Tortillas.
- Diced tomatoes: Fine to use plain since there is jalapeno in this casserole recipe, but feel free to add a little more by using the canned tomatoes with chilies.
How to Make King Ranch Chicken Casserole
Step 1
Start by softening the onion, garlic, jalapeno, and red bell pepper in olive oil.
Step 2
Sprinkle in the cumin and flour then cook and stir for 1 minute.
Step 3
Stir in the chicken broth and cook until it thickens slightly.
Step 4
Add the cream cheese and stir until it melts.
Step 5
Add the chicken, diced tomatoes, tortillas, and salt.
Step 6
Top with the cheese and slide the skillet under the broiler until the cheese is melted and browned.
Substitutions
- This recipe has very good potential as a low-carb recipe. Just leave out the tortillas and the flour. Add another ounce of cream cheese or ¼ cup of heavy cream to the sauce and allow it to simmer and reduce. It should naturally thicken.
- Substitute green bell pepper for the jalapeno for a milder King Ranch Chicken Casserole recipe.
- Swap the cheddar cheese for Monterey Jack.
Variations
- Spice it up a little more by using pepper jack in place of the cheddar.
- Leave out the corn tortillas and serve over rice or pasta.
- Spoon it inside these Homemade Tortillas.
Serve With
I like to serve this King Ranch Chicken Casserole with a side of Spanish Rice, Easy Homemade Refried Beans, and a bowl of Air Fryer Tortilla Chips on the table for scooping.
Storage and Reheating
Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave in 30 second intervals until warmed through or in the oven at 350 degree oven for 10 minutes, until hot.
You May Be Wondering
Yes, you can prep it a day ahead and refrigerate it until you're ready to bake. Set the casserole dish out to come to room temperature while the oven is preheating, then bake as directed.
Yes, it can be assembled unbaked and frozen for up to 3 months. Thaw it overnight in the fridge, then broil as directed.
Other Tex-Mex or Mexican Recipes To Try
If you love Tex-Mex as much as I do, here are a few more to add to your dinner rotation.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
King Ranch Chicken Casserole
Equipment
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Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 medium red bell pepper chopped
- 1 large jalapeno pepper chopped
- 2 large garlic cloves minced
- 1 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 ounces cream cheese softened
- 2 cups cooked chicken breast cubed
- 10 ounce diced tomatoes
- ½ cup shredded cheddar cheese
- 2 6-inch corn tortillas cut into bite sized pieces
- ¼ teaspoon salt
- 2 tablespoons cilantro chopped (optional)
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the onion, garlic, jalapeno, and red bell pepper. Cook for 7 minutes, or until vegetables have softened.
- Sprinkle the vegetable mixture with cumin and flour. Stir to combine and cook for 1 minute.
- Add the chicken broth to the skillet and stir to combine. Bring to a boil and cook for 1 minute, or until broth has thickened slightly.
- Add the cream cheese and stir until melted.
- Add the chicken, tomatoes, tortillas, and salt. Stir to combine.
- Sprinkle with cheese and broil on high for 2 minutes, until cheese has melted and browned. Sprinkle with cilantro (if using).
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