King Ranch Chicken Casserole with Smoked Chicken

Last Updated on May 2, 2024 by Carne Diem

Jump to Recipe

Calling all busy weeknight cooks, comfort food enthusiasts, and Tex-Mex aficionados! Buckle up, because we’re diving into the glorious world of King Ranch Chicken Casserole. This dish is more than just a casserole; it’s a family favorite, a symbol of South Texas hospitality, and the ultimate cure for a long day. Juicy pulled chicken combines with a creamy sauce and melted cheese in this recipe that is perfect for an easy weekday meal that can be ready in under an hour.

King Ranch Chicken Casserole: A Tex-Mex Classic Takes Over Dinner Time

The original recipe, shrouded in a bit of mystery (some say it originated at the King Ranch, one of the largest ranches in the United States, while others claim it debuted at a church supper), has evolved over time. But the core elements remain: layers of tender chicken, creamy sauce, and corn tortillas.

Our version is a crowd-pleaser that’s both easy and bursting with flavor and is made with smoked chicken or rotisserie chicken. 

​Making the King Ranch Chicken with Smoked Chicken

To make the homemade King Ranch chicken you just need to make the soup-based sauce, layer the casserole, and then bake the chicken casserole.

Ingredients for King Ranch Chicken

The flavorful Tex-Mex casserole is simple to make with easy to find ingredients, ideal for those family dinners on busy weeknights.

2 pounds of Shredded Chicken: This easy chicken casserole is a great way to use any leftover smoked chicken or can be made with rotisserie chicken.

Veggies: You will need 2 bell peppers, a medium onion, garlic cloves, and a chile pepper for the recipe. We prefer to use a mix of green bell pepper and red bell pepper. We typically use a roasted Hatch green chile but poblano and Anaheim are good choices as well.

Soups and Broth: You will need one 10 ounce can each of condensed cream of mushroom soup and condensed cream of chicken soup. You will also need about 1 cup of chicken broth or chicken stock.

Spices and seasonings: To flavor the casserole use about 1 tablespoon of seasoning. We do equal parts chili powder and taco seasoning but you can adjust your ratio based on your preference.

Seasoned Tomatoes: 10 oz can Ro-Tel diced tomatoes and green chiles (original, hot or mild, depending on your spice preference).

Corn Tortillas: Either yellow or white corn tortillas can be used.

Cheeses: You will need an 8-ounce cream cheese and 8 ounces of shredded cheese. We love the combination of cheddar cheese and Monterey Jack but use your favorite. Kick up the spice with pepperjack, use some smoked gouda for a little extra smokey flavor or use a Mexican cheese mix to keep things simple.

Optional ingredients: Fresh cilantro is great for topping the King Ranch casserole, if desired. Sour cream is also a great finishing touch.

Prepare the sauce

Shred the chicken: For the rotisserie chicken or smoked chicken simply shred the pre-cooked chicken making sure to remove and bones and cartilage.

Prep and sauté the veggies:  Finley dice the peppers, chile pepper, and onion and mince the garlic.

Add some olive oil into a skillet and heat over medium heat, then add the bell peppers, Hatch chile and onion. Sauté over medium heat for 5-7 minutes, or until softened.  Next, add in the garlic and cook for 2 more minutes. Finally, stir in the chili powder and taco powder and mix to combine.

Mix the creamy sauce: Add the condensed soups, chicken broth, Rotel and cream cheese.

Stir in the cooked chicken.  Continue to heat until the cream cheese is melted, and the mixture is creamy, then remove from the heat.

Assembling the King Ranch Casserole

Preheat your oven (or better yet your smoker) to 350°F. Spray a 9×13 inch baking dish or casserole dish with cooking spray. Spread ⅓ of the tortillas on the bottom of the pan.  Next, layer ⅓ of the cheesy sauce with the chicken. Finally, top with ⅓ of the shredded cheese.  

Repeat layers 2 more times with the remaining tortillas, chicken mixture, and cheese.

Be sure to try more of our Tex-Mex recipes that your family will love:

Baking or Smoking the King Ranch Casserole

Bake or smoke the easy King Ranch Chicken Casserole, uncovered for 30 minutes, or until the cheese is melted and bubbly. Once cooked remove the casserole from the oven or smoker.

Garnish and serve: Let the layered casserole cool slightly before serving. Garnish with fresh cilantro (optional) and a dollop of sour cream for an extra creamy touch.

Tips and Tricks

• Leftovers love you: This casserole reheats beautifully, making it a great option for busy weeknights. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Spice it up: Like a little kick? Add a pinch of cayenne pepper or a few slices of jalapeño to the sauce for an extra dose of heat.
• Make it your own: Use flour tortillas instead of corn or add a can of black beans for a heartier version.
• Smoked Casserole: Cook the King Ranch Chicken in a pellet smoker like a Traeger for a hint of smoky flavor. For a more profound smoke flavor try making the chicken casserole of a wood or charcoal smoker like a Big Green Egg, drum smoker, or offset. We find the mild flavored fruit woods work best when making the dish in a smoker. For an even smokier flavor, try cooking the casserole at a lower temp of 250 degrees for a longer time, typically about 45 minutes.

This King Ranch Chicken Casserole is more than just a recipe; it’s a Texan tradition waiting to be enjoyed at your table. So, ditch the takeout menus and whip up this easy and flavorful dish tonight. Your family will thank you!

Frequently Asked Questions

Thank you so much for visiting our blog. If you tried and enjoyed our recipe please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook,  Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!

📖 Recipe

Related