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King Ranch Chicken Casserole

Name: King Ranch Chicken Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 White onion; 800 g Boneless chicken thighs; 200 g Grated cheddar cheese; 3 cloves Garlic; 400 g Condensed cream of mushroom soup (tin); 12 Corn tortillas; 1 Green pepper; 200 g Soured cream; 2 tbsp Chipotle chillies in adobo; 400 g Tinned chopped tomatoes

70 min (30 prep + 40 cook) Medium 6 servings Texas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Texan layered casserole of tortillas, shredded chicken, melted cheddar and chilli sauce.

About this recipe

King Ranch Chicken Casserole is the most iconic baked dish in Texas: a layered casserole of corn tortillas, shredded chicken, cream of mushroom soup, tomatoes and red chillies in sauce, melted cheddar cheese and soured cream. The name references the King Ranch, the largest ranch in Texas founded in 1853, although the dish itself emerged in the 1950s when Campbell's Soup began including 'casserole' recipes on their tin labels. The texture is creamy, comforting and full of chilli flavour - the quintessential Tex-Mex comfort food, served at family gatherings and potlucks across Texas.

History & Origin

The King Ranch, founded in 1853 by Richard King in south Texas, is the largest cattle ranch in the United States and one of the state's cultural icons. Although the ranch is famous for its cattle and quarter horses, the 'King Ranch Chicken Casserole' has no directly documented connection to the property: the name emerged in the 1960s and 70s when this Tex-Mex casserole became one of the most popular dishes in Texas church and association cookbooks. The recipe was popularised by Campbell's Soup, which included it as a suggested use for their condensed soups. Today King Ranch Chicken is considered an 'official' Texas dish and forms part of the state's culinary canon alongside chilli con carne and smoked brisket.

Estimated cost

£15.50

Total cost

£2.60

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

32g

Protein

36g

Carbohydrates

22g

Fat

Fibre

920mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the chicken in salted water with garlic and bay leaf until tender (25 minutes). Remove the bones and shred the meat. Reserve 200 ml of the stock.
💡 Chicken thighs stay juicier than breast in this casserole.
2
Make the sauce: fry the onion and green pepper in oil. Add the tinned chopped tomatoes, chipotle chillies in adobo and the reserved stock. Cook for 10 minutes over medium heat.
💡 Tinned chillies in adobo save time and add great flavour. Use 2–3 tablespoons of the adobo sauce.
3
Mix the condensed cream of mushroom soup with the soured cream until smooth. Add the shredded chicken and half the grated cheese.
💡 The cream of mushroom can be replaced by cream of chicken or celery soup according to preference.
4
Layer the casserole in a greased dish: a layer of torn tortillas (half), a layer of tomato-chilli sauce, a layer of the chicken-cream mixture. Repeat. Finish with a generous layer of grated cheese.
💡 The tortillas absorb the liquid during baking: don't skimp on them, they are the foundation of the final texture.
5
Bake at 180°C for 35–40 minutes until bubbling and the cheese is golden. Rest for 10 minutes before serving to allow the layers to settle.
💡 Cover with foil for the first 20 minutes to prevent the top drying out.