This Texas Ranch Chicken Casserole is comfort food at it’s finest. Made as an enchilada-style casserole with tortillas, it’s creamy, hearty, and always a hit wherever we serve it.
This casserole was so delicious and and so easy to prepare. You could easily make it in the morning and throw it in the oven at dinnertime for a tasty meal in minutes.
History of king ranch chicken (or Texas ranch chicken)
This recipe dates back to the early 40s and 50s. While there is no definitive story for where this came from, rumors say it began on King Ranch in Texas(hence the name), the largest ranch in the United States.
Most people assume that’s where the recipe originated, but nobody knows for sure who invented it.
Fun fact: there is actually no ranch in the recipe, but the ranch refers to “where it all began.”
“I have so much time!” -No mom ever
Get My Meal Plans NOW!How to make Texas ranch chicken casserole:
Preheat oven to 350 degrees.
In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
Line a 9 x 13 inch baking pan with half of the tortilla strips.
Top with half of the chicken mixture.
Top chicken mixture with 1 cup of cheddar cheese. Repeat layers.
Bake uncovered for 30 minutes or until cheese is completely melted.
What to serve with Texas Ranch Chicken Casserole
We like to serve King Ranch Chicken with a big green salad like this one, a big helping of green veggies (like our Oven Roasted Parmesan Broccoli), or a big fruit salad like this one.
Substitutions or additions
- Other types of condensed soups (we know a lot of people don’t always have cream of celery on hand, so you could definitely do 2 cans of cream of chicken, or substitute another type of condensed soup. It may change the flavor slightly, but not too much!)
- chips instead of corn tortillas
- flour tortillas instead of corn tortillas
- rotisserie chicken or canned chicken when you’re in a pinch
Can it be frozen?
Yes! You can definitely make this casserole ahead of time and freeze it before baking.
To freeze, assemble the casserole and cover tightly with aluminum foil, or use a freezer-safe baking dish with a tight lid (do not bake it first).
To reheat, thaw the casserole for 24 hours in the fridge, then bake as directed.
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More Casserole Recipes to Try
- Zucchini Taco Casserole
- Mom’s Easy Chicken Broccoli Casserole (Chicken Divan)
- Ground Beef and Bean Taco Casserole
- Easy Chicken and Broccoli Casserole
- Chicken Parmesan Pasta Casserole
- Quick and Easy Shepherd’s Pie
- Teriyaki Chicken Casserole
- Poppy Seed Chicken Casserole
- Chicken and Broccoli Stuffing Casserole
Texas Ranch Chicken Casserole Recipe
Ingredients
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 Tablespoon vegetable oil
- 1 teaspoon minced garlic
- 3 cups cooked chicken, cubed
- 10.75 ounces cream of celery soup, 1 can
- 10.75 ounces cream of chicken soup, 1 can
- 10 ounces diced tomatoes and green chilies, 1 can, undrained
- 1 Tablespoon chili powder
- 12 corn tortillas, (cut into 1-inch strips and divided)
- 2 cups shredded cheddar cheese , divided
Equipment
Instructions
- Preheat oven to 350 degrees.
- In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
- Line a 9 x 13 inch baking pan with half of the tortilla strips.
- Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
- Bake uncovered for 30 minutes or until cheese is completely melted.
Notes
- Other types of condensed soups (we know a lot of people don’t always have cream of celery on hand, so you could definitely do 2 cans of cream of chicken, or substitute another type of condensed soup. It may change the flavor slightly, but not too much!)
Nutrition
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