This King Ranch Chicken Casserole skips the canned soup but is still easy to make with simple ingredients. Instead of using pre-cooked shredded chicken, this recipe walks you through cooking the chicken right in the skillet for maximum flavor.
Recipe Overview
Time: 1 Hour
Ingredients: Chicken breast, bell peppers, onion, mushrooms, jalapeños, broth, sour cream, Ro-tel, green chiles, corn tortillas, cheese, flour, spices, garlic, olive oil.
Ease: Medium-hard, requiring you to cook vegetables, then chicken, and then bake everything in the oven.
Ingredients & Substitutions
- Chicken Breast - you can use any cut of chicken you want - chicken breast, chicken tenderloins, chicken thighs. You will need 2 pounds and to cut them into small bite-sized pieces. You can also use shredded chicken - you will need 3-4 cups. You can mix the shredded chicken with the seasoning to give it even more flavor.
- Mushrooms - Although actual mushrooms aren't traditional in King Ranch Chicken casserole, since we aren't using crema de mushroom soup, we are adding fresh mushrooms to provide that flavor. Any kind of mushroom works.
- Jalapeños - Optional, it adds a little spice to the dish, but if you don't want to use jalapeños, you can use ½ teaspoon of chipotle chili powder or cinnamon powder.
- Broth - We are using broth to replace the canned mushroom and cream of chicken soup. You can also use vegetable broth. Beef broth would give the dish a different flavor and browner color.
- Sour Cream - gives the dish a creamy texture. Add ¼ cup more of sour cream for an even creamier dish
- Canned Ro-tel and Green Chiles
- Corn Tortillas - Corn tortillas are the way to go for this recipe. It gives you the right texture and flavor. White corn and yellow corn tortillas will give you the same flavor and texture. You can use flour tortillas, but the dish will be breadier and softer.
- Cheese - Cheddar cheese (sharp gives the strongest flavor) is the classic go-to for a ranch casserole, but you could also use Monterey Jack cheese or pepper Jack cheese.
- Garlic Cloves - If you don't want to use garlic cloves, you can use ½ teaspoon of garlic powder.
Full ingredient list with quantities in the recipe card below
How to Make King Ranch Chicken Casserole
Cook Vegetables
Cook bell peppers, onion, mushrooms, and jalapeños until soft. Transfer to a casserole dish.
Cook Chicken
Cook diced chicken with spices in a skillet.
Make it Creamy
Add flour to the skillet, and cook for 1-2 minutes. Add broth to the skillet and simmer until it thickens. Mix in Ro-tel, green chilies, and sour cream.
Bake
Add the chicken mixture, tortilla strips, and cheese to the casserole dish. Mix and spread into an even layer. Top with cheese and bake for 15 minutes.
Tips
Make it creamier: Stir in an additional ¼ cup of sour cream for a richer, creamier filling.
Spice it up: Leave in all the jalapeño seeds, add ½ teaspoon of cayenne or chipotle powder for even more heat.
Common Questions
Yes! Skip the step of cooking the chicken, add the shredded chicken to the skillet with 1 tablespoon of butter, then stir in the flour and continue with the recipe as directed.
Yes. Assemble the casserole up to a day in advance, cover, and refrigerate. Add a few extra minutes to the bake time.
Store leftovers in the fridge for 3-4 days, and reheat individual servings in the microwave until hot.
Easy Sides for King Ranch Chicken
- Simple Salad - When I want something quick and a little lighter, I grab a store-bought salad kit. Southwest or Caesar salad kits both pair really well.
- Mexican Rice - This super-easy Mexican rice recipe is the perfect side dish for your Mexican or Tex-Mex dinner.
- Chips and Salsa - You can't go wrong with crunchy tortilla chips and your favorite salsa on the side.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
King Ranch Chicken Casserole (no can soup)
Ingredients
- 2 tablespoons olive oil divided
- 2 bell peppers diced, 1 red, 1 green
- ½ large yellow onion diced
- 2 cups finely diced baby Bella mushrooms
- 1 jalapeño diced and seeded, keep half the seeds for spice
- 2 teaspoons salt divided
- 2 pounds chicken breast diced into small ½" pieces
- 1 teaspoon black pepper
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 3 tablespoons flour
- 2 cups chicken broth
- 1 10-ounce can Ro-Tel drained
- 1 4-ounce can diced green chiles drained
- ½ cup whole sour cream
- 10 corn tortillas halved and sliced into ½-inch strips
- 2 cups shredded cheddar cheese divided
- cilantro to garnish
Instructions
- Preheat the oven to 400°F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell pepper, onion, mushrooms, jalapeño, and 1 teaspoon salt. Cook, stirring often, until the vegetables are softened and all excess liquid has evaporated, about 10 minutes. Transfer the mixture to a 9x13 casserole dish.
- In the same skillet, add the remaining 1 tablespoon olive oil. Add the chicken, remaining 1 teaspoon of salt, black pepper, garlic, cumin, chili powder, and oregano. Cook over medium-high heat, stirring occasionally, until the chicken is cooked through (165°F), about 8-10 minutes.
- Sprinkle the flour over the chicken and stir to coat. Cook for 1-2 minutes to cook the flour.
- Slowly stir in chicken broth. Bring to a boil over medium-high heat, then reduce to low and simmer until thickened into a gravy, about 3-5 minutes.
- Stir in the Ro-Tel, diced green chiles, and sour cream until well combined.
- Pour the chicken mixture into the casserole dish with the vegetables. Add the tortilla strips and 1 cup of shredded cheese. Gently mix everything together, then spread into an even layer. Sprinkle the remaining 1 cup cheese evenly on top.
- Transfer to the oven and bake uncovered until the cheese is melted, bubbly, and lightly browned, about 15 minutes.
- Let rest 5-10 minutes before serving. Garnish with fresh cilantro.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Aileen says
This was delicious! To give it some crunch, we were thinking the next time we make it we would substitute Fritos or tortilla chips. Definitely keeping this recipe!