This authentic King Ranch Chicken Casserole is made completely from scratch with no canned "cream-of" soups! Layered with tender shredded chicken, corn tortillas, roasted peppers, melted cheese, and a rich homemade cream sauce, it's the ultimate classic Texas comfort food dinner.
King Ranch Chicken is a Texas staple consisting of layers of corn tortillas, chicken, cheese and a semi-spicy cream sauce. The traditional KRC Casserole is made with a can each of Rotel, cream of mushroom soup and cream of chicken soup. I wanted to recreate the traditional flavor, but without using any "cream-of" soups. This version is made from scratch, with sautéed vegetables and a homemade sauce.
Today, bloggers and readers alike remember this casserole much more fondly than in the 1980's when Texas Monthly described it as "bland - but there when you need it." The classic casserole had another resurgence in 2020.
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Why Make King Ranch Chicken Casserole from Scratch?
While this from-scratch version takes a few extra minutes compared to opening a can of condensed soup, the depth of flavor is unmatched. More importantly, making your own homemade sauce gives you complete control over your ingredients, especially the sodium.
After years of working in clinical dietetics, I often think of my patients when developing recipes. Rather than cutting out beloved comfort foods, I prefer to ask: how can we adapt the meals people love so they fit a balanced, nourishing eating pattern?
By omitting the traditional canned "cream-of" soups in favor of a quick roux, broth, and sour cream, this recipe delivers a richer, velvety texture while significantly cutting down on sodium, saturated fat, and ultra-processed additives. It's an authentic Texas favorite that is truly nourishing for both the body and the soul-no canned soup required.
Ingredients You'll Need
- Butter and Oil: I prefer the ratio of 1:1 butter to oil, but you can use all butter or all oil.
- Onion: white or yellow
- Bell Pepper - green or red
- Jalapeno
- Garlic
- All-purpose flour and spices:
- Chicken Broth: can substitute Water + 1 Tbsp. Better than Chicken Bouillion
- Milk: 2% or Whole
- Rotel (Diced tomatoes with green chiles): can substitute fire-roasted diced tomatoes
- Mushrooms: I use canned stems and pieces.
- Yellow Corn Tortillas for the most traditional flavor
- Chicken:Traditionally made with meat from one whole chicken. You can also use rotisserie chicken. Tex-Mex Chicken Thighs or oven-roasted split chicken breast would work in this casserole.
- Shredded Cheese: Can use a blend of cheddar and monterrey jack. If you would like to reduce calories in this recipe, reduce to 2 cups of cheese by omitting the cheese on the second layer.
Recipe Tips
- If sauce is too thick, add chicken broth to thin it out.
- If you want to make this a three layer casserole, use a deep dish pan.
- Cover with foil to prevent the casserole from getting dry. Remove it in the last 5 minutes of cooking time.
Three Layer Casserole
The more tortillas you use, the more structure this casserole will have. Some people prefer it this way, while others like myself, like it a little more "soupy".
To make this into three full layers: Start with a deep 9" X 13" casserole dish. Layer 4 corn tortillas, ⅓ of sauce, ½ cup cheese and repeat twice. Topping with remaining corn tortillas and 1 ½ cups shredded cheese.
Serving and Storage
Serving: I like to serve King Ranch Chicken with pinto beans and a simple garden salad. It can be garnished with pico de Gallo.
Storage: Store leftovers in an airtight container in the fridge. Best if consumed within 3-4 days. Leftovers easily heat up in the microwave.
Freezing: This casserole freezes well. Thaw before baking, cover with foil and bake at 350F for 30-35 minutes or until the internal temperature reaches 165F.
📖 Recipe
King Ranch Chicken Casserole (No Canned Soup)
Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons canola oil
- 1 cup white or yellow onion, diced
- 1 cup green bell pepper, diced
- 2 Tablespoons fresh jalapeño, seeded and minced
- 2 teaspoons minced garlic
- ¾ cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- ¼ teaspoon salt
- 3 cups chicken broth
- 1 cup Milk (2% or Whole)
- 1 - 10 oz. can diced tomatoes with green chiles (like Rotel)
- ¼ cup canned mushrooms, diced
- 3 cups cooked chicken , chopped or shredded
- 15 corn tortillas
- 3 cups shredded Mexican blend cheese
Instructions
- Preheat the oven. Preheat oven to 350°F. Spray a 9x13-inch casserole dish with non-stick cooking spray.
- Sauté the vegetables. Heat butter and oil in Dutch oven over medium heat. Add onion, bell pepper, and jalapeno; cook for 7-10 minutes or until tender. Stir often. Add garlic and cook for 30 seconds.
- Make the sauce. Stir in flour and spices to vegetable mixture. Cook for one minute. Add chicken broth and milk. Turn heat to medium-high and cook until sauce thickens, stirring constantly. Remove sauce from heat and stir in diced tomatoes, mushrooms and chicken.
- Assemble the casserole. Layer 5 corn tortillas on bottom of casserole dish, top with one-half of sauce and one-third of cheese. Repeat layering of tortillas, sauce, and cheese. Top with corn tortillas and remaining shredded cheese.
- Bake. Cover with foil, and bake at 350°F for 30 minutes. Remove foil and bake for an additional 5 minutes or until casserole is bubbly and cheese is melted.
Notes
My hope when I create and share these healthier versions of comfort food, is that a spouse will find this and make it for their loved one, a mom will find this healthier version of a childhood favorite and realize she can indeed serve it to her family, or a cook at a nursing home will find it and make it for their residents.
Thanks for stopping by! Enjoy!
Alaine
King Ranch Chicken was originally published in August 2015. Updated in July 2021 with new pictures and text.
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Kelly Bone says
This is a delicious, comforting dish! I have made it twice in 3 weeks! Thank you for sharing.
Jo says
4 stars for healthier options!! AND becuz it looks a lot like HEB's TX Ranch Casserole bowl, which I enjoy!
Most of the recipes look dry. I'm glad yours seems to have texture & be juicy!
I plan to make up the base in the fall & freeze about half to use on cold days when nothing else will fill that cold spot inside! I prefer thick soups to casserole, so will prob tear a tortilla & put in a bowl as I ladle heated base into it & put cheese on top. (Or maybe be decadent & break up a couple of unsalted restaurant style tortilla chips.)
Thank you for posting this recipe & your comments in it!! I TRY to see my spouse & I at least attempt to eat healthy (heart &/or CKD patients) , we still like it to taste like the "bad" kind!!!