King Ranch Casserole

Servings: 6



  • 1 Onion, small-diced
  • 1 Green or Red Bell Pepper, small-diced
  • 2 TBSP Olive Oil
  • 1⁄2 tsp Kosher Salt
  • *1 14 oz Can Rotel, run lightly through blender
  • 1 14 oz Can of Cream of Mushroom
  • 1 14 oz Can of Cream of Chicken
  • 1 Cup Chicken Stock
  • **1⁄2 Cup Mexican Crema
  • ***16 oz Cheddar Cheese, Shredded (Divided)
  • 2 TBSP Texy-Mexy Seasoning
  • 1 Rotisserie Chicken, skinned and shredded
  • 2 TBSP Ranch-Hand Seasoning
  • 10 Corn Tortillas, quartered
King Ranch Casserole

Notes* *My kids don’t like it chunky so I puree it to make it smoother. **Sour Cream works fine if you are unable to find Mexican Crema at your grocery store. ***There are some recipes that I prefer to shred my own cheese for and this is one of them. It melts smoother.


Step 1:

Preheat oven to 350 degrees F.

Step 2:

Season the shredded chicken with Ranch-Hand Seasoning Blend.

Step 3:

In a large skillet or sauté pan, sauté onions, bell peppers and salt in oil for 3-4 minutes or until onions are translucent.

Step 4:

Add can of pureed Rotel, Cream of Mushroom and Chicken, stock, Mexican Crema, a handful of cheese and Texy-Mexy Seasoning while stirring and simmering. Shut off heat and set aside.

Step 5:

In a 9x13 casserole dish, ladle enough sauce to just cover the bottom of the pan.

Step 6:

Layer the tortillas (about 12-14 pieces) and top with 1 1⁄2 Cups of shredded chicken and about 4 oz shredded cheese. Finish with about 2 ladlefuls of sauce. Repeat process once more.

Step 7:

For the final layer, add tortillas, remaining sauce and cheese.

Step 8:

Cook in oven for 25-30 minutes or until cheese is melted and bubbling.

Step 9:

Let rest for 5 minutes.

Step 10:

Top with lettuce, tomatoes and crema if you like!