King Ranch Chicken

Shelly Jaronsky | Cookies & Cups Updated

Our King ranch chicken recipe will melt your mouth and satisfy your dinner mates. Read on for a look at the finished product.

King Ranch Chicken Photo

I love casseroles.

Honestly, nothing screams cozy better than a dish baked in a 9x13, covered in cheese and served on its own. Forgive me, I am a child of the 80's, when condensed soup reigned supreme.

King Ranch Chicken was a huge favorite of mine growing up. My mom only made it occasionally, but for some reason it made an impact on me. I have cooked it for my family many times, trying different variations along the way. 

King Ranch Chicken Picture

When life is really crazy, and I need a short cut to dinner, I buy a rotisserie chicken from the supermarket and shred it to make this casserole. It's a quick and inexpensive way to save some time. But certainly you can cook your own chicken... I won't judge!

Once, when I was feeling a bit fancy, I decided that I would forgo the condensed soup and make the whole casserole from scratch. I have to say, it wasn't the same. 

So here's one of my favorite cozy foods, condensed soup and all. It's a recipe only slightly altered from my mom's own recipe box.

King Ranch Chicken Recipe

    6 Servings


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup onion
  • 1/2 cup red bell pepper
  • 2 cloves garlics, minced
  • 1 can cream of mushroom soup
  • 3 cups chicken, cooked
  • 1 can cream of chicken soup
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • dash salt
  • 1 cup chicken stock, divided
  • 12 corn tortillas
  • 2 cups cheddar cheese


Preheat oven to 350 degrees...

  • In a skillet heat olive oil and butter over medium heat. 
  • Cook onion about 5 minutes until they become soft and translucent. 
  • Add diced bell pepper and garlic and cook approx 2 more minutes until they soften. 
  • Add both the cans of soup, 1/2 cup of chicken stock, the shredded chicken, chili powder, cumin, pepper, cayenne and salt. 
  • Stir to combine and heat through. Remove from heat.
  • In a 9x13 baking dish pour the remaining 1/2 cup chicken stock. 
  • Tear 4 tortillas in half and arrange them evenly on the chicken stock in the pan. 
  • Spread 1/3 of the chicken mixture over the tortillas. 
  • Repeat this process 2 more times using all the mixture and all 12 tortillas.
  • Sprinkle the cheese on top and cover tightly with aluminum foil.
  • Bake casserole for 40 minutes. Let sit for 10 minutes before serving,
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Shelly Jaronsky

About Shelly

Shelly shares all things sweet on her blog Cookies and Cups, but we knew this ex-pat Texan as our Comfort Food Fanatic could never be a bad thing.