King Ranch Chicken Casserole Recipe

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This is one of my favorite meals! But when I make it, I make so many changes to the recipe that I’ve linked to in the past, I thought it was time to just type it out! One of the main changes is homemade cream of chicken soup!

Homemade Cream of Chicken Soup

  • 1 cup chicken broth
  • 1 cup milk
  • 4 T butter
  • 4 T flour
  • Sprinkle of salt

Heat milk and broth before adding to the flour and butter. Typically I heat this for about 5 minutes. Then add the flour, butter, and salt. The soup is not thick before adding these items, but having it heated prior to adding them seems to help it to thicken.

Bring to a simmer and cook over medium-low heat, barely simmering (meaning NOT boiling but close to), for a few minutes until thick. Constantly whisk. I did this for 3-5 minutes.

Sometimes if it takes a bit to thicken AND I have followed the directions exactly, I will add a little flour, which helps. Because I have trouble with this at times, here’s a photo of what it should look like. Notice how thick it is as it drips off the whisk.

Also if you are running low on time, you can make this up to a few days prior to making the casserole. Time saver! The benefits to making it yourself: Most of these items you probably have on hand, making this a money saver. Plus this is much healthier than the canned stuff! The bummer? Time! Think ahead!

Now onto the good stuff… The actual king ranch chicken casserole recipe!

King Ranch Chicken Casserole

  • 2 cups of homemade cream of chicken soup
  •  1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (12 ounce) package corn tortillas
  • 2 chicken breasts, cooked and shredded or diced (Or 3 if you are using a 8×13 pan. I’m using a 8×8.)
  • 1 onion, chopped
  • 1 green bell pepper, chopped (optional)
  • 8 ounces shredded Cheddar cheese (Ignore the fact that in the photo I was clearly lazy and used cheese chunks… hey, it works!)
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt

Preheat your oven to 350F.

Grease your pan. (I have used a  8×8 and 8×13 – the ingredients are enough for both! Just adjust the tortillas and chicken!) And line it with corn tortillas. On a 8×8, I use 4, but on a 8×13, I use 6.

Then mix together your cream of chicken, diced tomatoes, onion, and bell pepper over low heat. Let it sit a few minutes, just enough to heat up and mix up.

Layer all of the chicken on top of the tortillas. Then layer half of the cream of chicken mixture. And half of the cheese.

Put another layer of tortillas (4 or 6, depending on the pan size) on top of this. And layer the cream of chicken and cheese on top again.

Sprinkle chili powder and salt on top of the casserole.

Bake 35-40 minutes.


This recipe was adapted from here and here.

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  1. I’m going to have to try your cream of chicken soup recipe. I haven’t used canned soups in years, which has led me to quickly turn away from other recipes that include them.
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