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A pan of baked king ranch chicken casserole with a spoonful taken out of it

King Ranch Chicken Casserole

This classic King Ranch Chicken Casserole is creamy and cheesy and full of Tex-mex flavor. It has just enough spice to give it a little kick of flavor but not too spicy for the kids.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 Servings
Course: Main Course
Cuisine: American, Texan
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter 8 tbsp, one stick
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup mushrooms finely chopped
  • 1/2 cup all purpose flour
  • 4 cups chicken broth divided
  • 1 cup whole milk
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 1 - 10.5 oz mild diced tomatoes with green chilies
  • 4 cups cooked and shredded chicken
  • 18 corn tortillas
  • 3 cups shredded Monterrey Jack cheese

Method
 

  1. Melt the butter in a large pot. Add the onion, bell pepper, and mushrooms and sauté for about 5 minutes till onions are transparent.
  2. Add the flour and stir till absorbed.
  3. Add 2 cups chicken broth and the milk and whisk till smooth.
  4. Add the salt, pepper, garlic powder, and chili powder and simmer till thickened.
  5. Stir in the diced green tomatoes with green chilies and the chicken.
  6. Preheat oven to 350 degrees.
  7. Layer 6 tortillas in the bottom of a 4 quart casserole pan. Place half the chicken mixture on top of the tortillas, sprinkle with one cup of cheese, and then place another layer of 6 tortillas, layer the rest of the chicken, sprinkle on another cup of cheese, and top with the last 6 tortillas.
  8. Pour 2 cups chicken broth over the top.
  9. Sprinkle the last cup of cheese over everything.
  10. Bake in 350 degree oven for 30 minutes or until the cheese is melted and bubbly.

Notes

I usually cook a whole chicken for this recipe. That way I have the broth I need and I save any extra shredded chicken for another use.