King Ranch chicken in a 9×13 pan takes about 4 cups of shredded cooked chicken, 12 corn tortillas, one can each of cream of chicken and cream of mushroom soup, one 10-ounce can of diced tomatoes with green chiles, 1 cup of chicken broth, sautéed onion and bell pepper, and 3 cups of shredded cheese. Layer it like a lasagna and bake at 350°F for 35 to 45 minutes, until bubbling.
This Texas-style casserole is built in layers of tortillas, creamy chicken filling and cheese, and the 9×13 pan gives you three even layers that set into clean squares for 8 servings.
Why a 9×13 Pan Is Right for King Ranch Chicken
Four corn tortillas, torn or cut in quarters, cover one layer of a 9×13 pan. With 12 tortillas you get three layers, and the casserole comes to about 2 1/2 inches deep, which heats through in under an hour without drying out the edges. For an 8×8 pan, halve the recipe and keep three thinner layers.
Ingredients for a 9×13 Pan
- 4 cups shredded cooked chicken
- 12 corn tortillas, cut into quarters
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 1 cup chicken broth
- 1 tablespoon butter or oil
- 1 medium onion, chopped
- 1 green or red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3 cups shredded cheddar or Mexican-blend cheese, divided
How to Make King Ranch Chicken in a 9×13 Pan
- Heat the oven to 350°F and grease a 9×13 baking dish.
- Cook the vegetables. Melt the butter in a large skillet over medium heat and cook the onion and bell pepper for 5 to 6 minutes until soft. Add the garlic, chili powder and cumin and cook 1 minute.
- Make the sauce. Stir in both soups, the tomatoes with their juice and the broth. Bring to a simmer, then stir in the chicken.
- Layer. Spread a thin layer of sauce in the dish. Add one-third of the tortilla pieces, one-third of the chicken mixture and 1 cup of cheese. Repeat twice, ending with cheese.
- Bake uncovered for 35 to 45 minutes, until the center is hot and bubbling and the cheese is lightly browned.
- Rest for 10 minutes before cutting into 8 squares.
Cook and Prep Times
- Prep: 25 minutes (with cooked chicken)
- Bake: 35 to 45 minutes at 350°F
- Serves: 8
If you cook the chicken yourself, cook it to 165°F before shredding. Reheated leftovers should also reach 165°F.
Variations
- From-scratch sauce: Replace the canned soups with a roux of 4 tablespoons butter and 1/4 cup flour whisked into 2 cups of broth and 1/2 cup of milk.
- Spicier: Use hot tomatoes with chiles, or add a chopped jalapeño with the onion.
- Crispier top: Scatter crushed tortilla chips over the last layer of cheese.
Make Ahead and Storage
Assemble the casserole, cover and refrigerate up to 24 hours; add 10 to 15 minutes to the bake time when baking from cold. Leftovers keep 3 to 4 days in the refrigerator, and the casserole freezes well, wrapped tightly, for up to 3 months.
More casseroles sized for the pan you have: chicken spaghetti, tamale pie and breakfast strata.
Frequently Asked Questions
Can I use a rotisserie chicken?
Yes. One rotisserie chicken usually gives 3 to 4 cups of shredded meat, enough for this pan.
Should King Ranch chicken be covered while baking?
Bake it uncovered so the top browns. If it is browning before the center is hot, cover loosely with foil.
Can I use flour tortillas?
You can, but corn tortillas are traditional and hold their shape better in the layers.
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