Joanna Gaines King Ranch Chicken Casserole Recipe

Joanna Gaines King Ranch Chicken Casserole is a legendary Tex-Mex comfort dish that layers tender shredded chicken, soft corn tortillas, and melted cheddar cheese with a creamy, spiced sauce. Unlike bland versions, this recipe uses a robust blend of ancho chili, chipotle, and cumin to infuse the creamy base with smoky warmth, creating a bubbling, golden casserole that is rich, hearty, and deeply satisfying. It is the ultimate potluck favorite that tastes even better the next day.

Joanna Gaines King Ranch Chicken Casserole Ingredients

• 1 tablespoon Vegetable Oil: For sautéing the vegetables.
• 1 medium White Onion: Diced.
• 1 medium Red Bell Pepper: Diced. Adds sweetness and color.
• 1 medium Green Bell Pepper: Diced. Adds a savory bite.
• 1 (10.5 ounce) can Condensed Cream of Mushroom Soup: The creamy base.
• 1 (10.5 ounce) can Condensed Cream of Chicken Soup: Adds savory depth.
• 1 (10 ounce) can Diced Tomatoes with Green Chilies: (Such as Ro-Tel). Do not drain; the liquid flavor is essential.
• 1 cup Chicken Broth: To loosen the sauce.
• 2 tablespoons Sour Cream: Adds tang and creaminess.
• 2 teaspoons Ground Cumin: For earthy warmth.
• 1 teaspoon Ancho Chile Powder: A mild, sweet chili flavor.
• 1/2 teaspoon Dried Oregano: Mexican oregano is best if you have it.
• 1/4 teaspoon Chipotle Chile Powder: Adds a smoky kick.
• 1 (3 to 4 pound) Rotisserie Chicken: Skin removed, meat shredded (about 4-5 cups).
• 10 (6-inch) Corn Tortillas: Cut into quarters or strips.
• 1 (8 ounce) block Sharp Cheddar Cheese: Shredded (about 2 cups).

How To Make Joanna Gaines King Ranch Chicken Casserole

1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. Sauté the aromatics: Heat the vegetable oil in a large skillet over high heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 2 to 3 minutes until the vegetables are warmed through and just starting to soften, but still retain some crunch. Transfer them to a large mixing bowl.
3. Mix the sauce: To the bowl with the peppers, add the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies (Ro-Tel), chicken broth, sour cream, cumin, ancho powder, oregano, and chipotle powder. Stir well until the sauce is uniform and creamy.
4. Layer the base: Spoon a thin layer (a few tablespoons) of the sauce across the bottom of the baking dish. Arrange half of the shredded chicken over the sauce. Top with half of the remaining sauce, followed by half of the shredded cheddar cheese. Layer half of the tortilla quarters evenly over the cheese.
5. Build the casserole: Spread the remaining chicken over the tortilla layer. Pour almost all of the remaining sauce over the chicken (reserve about 1/2 cup). Sprinkle with another 1/3 of the cheese. Top with the remaining tortilla quarters.
6. Finish the topping: Spread the final reserved 1/2 cup of sauce over the top layer of tortillas (this prevents them from drying out). Sprinkle the remaining cheddar cheese generously over the top.
7. Bake the casserole: Place the dish in the preheated oven. Bake for about 40 minutes, or until the sauce is bubbling vigorously around the edges and the cheese is fully melted.
8. Broil the top: Turn the oven to broil. Place the casserole under the broiler for 2 to 3 minutes, watching closely, until the cheese topping is golden brown and spotty. Let it rest for 10 minutes before serving.

Recipe Tips

• Use Corn Tortillas: Authentic King Ranch Chicken always uses corn tortillas, not flour. Corn tortillas hold up better to the moisture and provide that distinct masa flavor reminiscent of tamales.
• Rotisserie Chicken: Using a store-bought rotisserie chicken is the biggest time-saver and adds better flavor than boiled chicken breasts. Use both white and dark meat for moisture.
• Spice Level: The chipotle powder adds heat. If you are sensitive to spice, you can omit the chipotle, but keep the ancho and cumin for that essential “Tex-Mex” profile.
• Layering Logic: Ensuring a layer of sauce goes over the top tortillas is crucial. If the corn tortillas are exposed directly to the dry heat of the oven without sauce, they will become tough and leathery rather than soft and noodle-like.

What To Serve With King Ranch Chicken?

This casserole is very rich, so it needs fresh, acidic sides to cut through the creamy soup base. A crisp green salad with a lime vinaigrette or a jicama slaw works perfectly. For a complete Tex-Mex feast, serve with a side of black beans or Spanish rice, and top individual portions with sliced avocado, fresh cilantro, and a dollop of sour cream.

How To Store Leftovers King Ranch Chicken?

• Refrigerate: Allow the casserole to cool completely. Cover tightly with foil or transfer to an airtight container. It keeps well in the fridge for up to 3 days.
• Reheat: Reheat individual squares in the microwave, or warm the whole pan (covered) in a 350°F oven for 20 minutes.
• Freeze: This casserole freezes excellently. You can freeze it unbaked (thaw overnight in the fridge before baking) or baked. Consume within 3 months.

King Ranch Chicken Nutrition Facts

• Calories: ~480 kcal
• Fat: 28g
• Carbohydrates: 25g
• Protein: 32g
• Nutrition information is estimated per serving based on 8 servings.

FAQs

Try More Recipes:

• Joanna Gaines Breakfast Casserole Recipe
• Joanna Gaines Chicken Spaghetti Recipe
• Joanna Gaines Beef Enchiladas Recipe