King Ranch Chicken Casserole with Creamy Tomato Sauce

For the Sauce / Garnish (if applicable):

• Fresh cilantro, chopped, for garnish (optional)
• Green onions, sliced, for garnish (optional)
• Sour cream or lime wedges to serve (optional)

How I Make It

Step 1:

I preheat my oven to 350°F and butter a 9×13-inch baking dish so the edges brown nicely. I heat a large skillet over medium heat and melt 2 tbsp butter. I toss in the chopped onion and diced bell pepper and sauté until the onion looks translucent and the air fills with sweet, soft-vegetable aroma — about 5 minutes. Then I add the minced garlic and cook for another 30 seconds until it smells bright and toasty.

Step 2:

To thicken the sauce, I sprinkle in 2 tbsp flour and stir for about a minute to cook the raw edge off. I slowly whisk in 1 cup chicken broth, making sure no lumps hide at the bottom. Then I add the tomato sauce, drained diced tomatoes with green chiles, chili powder, cumin, salt, and pepper. I bring it to a gentle simmer while stirring — the sauce should smell rounded and a little smoky.

Step 3:

I lower the heat and stir in 1 cup heavy cream, tasting as I go and adjusting salt. The sauce turns glossy and soft-pink. I fold in the shredded chicken so each bite carries that creamy tomato flavor. If your chicken looks dry, add a splash more broth. At this point the kitchen smells like a cozy taco truck — bright tomatoes, warm spices, and butter.

Step 4:

I layer the casserole directly in the prepared dish: a third of the torn corn tortilla strips, half the chicken mixture, and a third of the cheese. I repeat the layers and finish with the remaining tortilla strips and remaining cheese on top. I cover the dish loosely with foil and bake at 350°F for 20 minutes, then remove the foil and bake for another 10–15 minutes until the top turns bubbling and golden and the edges get a bit crispy. Listen for that satisfying sizzle when you pull it from the oven.

Step 5:

I let the casserole rest for 10 minutes so the sauce settles and slices hold together. I sprinkle chopped cilantro and green onions on top for color and serve with lime wedges or a dollop of sour cream. The first forkful gives you creamy, tangy sauce, tender chicken, and those soft-but-slightly-crisp tortilla bits — pure comfort.

Pro Tips

• Use rotisserie chicken to skip poaching and save time without losing flavor.
• Toast the tortilla strips in a dry skillet for 2–3 minutes if you want extra crunch before layering.
• Swap half-and-half for heavy cream to lighten the sauce a bit; reduce broth by 1/4 cup to keep thickness.
• If you like heat, stir in 1–2 chopped chipotle chiles or 1 tsp cayenne for a smoky kick.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use 1.5 lb extra-firm tofu, pressed and cubed, and sauté before adding to sauce. Texture becomes heartier but still tasty.
• Heavy cream ↔ Greek yogurt: Stir in 1 cup full-fat Greek yogurt at the end off-heat for a lighter, tangy sauce (avoid boiling after yogurt to prevent curdling).
• Gluten-free: Use gluten-free flour for the roux or cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) instead.
• Dairy-free: Substitute coconut cream or a thick oat creamer for heavy cream and use a dairy-free cheese.

Variations & Tips

• Spicy: Add 1–2 tbsp adobo sauce from chipotles and 1 tsp cayenne.
• Kid-friendly: Omit chiles and use mild diced tomatoes; add a little extra cheese.
• Vegetarian: Replace chicken with roasted sweet potatoes and black beans.
• Southwest twist: Stir in 1 cup corn kernels and a handful of chopped cilantro before baking.
• Make it smoky: Use smoked cheddar and a splash of smoked paprika.
• Creative twist: Swap corn tortillas for broken pita chips for a crunchy, Mediterranean spin.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready, bake covered for 30 minutes, then uncover and bake an extra 10–15 minutes until bubbly and golden. For longer storage, freeze before baking for up to 3 months and thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. Use a 9×13-inch pan doubled into a 12×16 or two 9×13 pans. Bake a doubled casserole about 5–10 minutes longer covered, then uncover to brown the top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so about 1½ tbsp) if you swap.

How do I know it’s done?

Look for a bubbly center, golden, slightly crisped cheese on top, and fragrant tomato steam when you open the oven. The internal temperature of reheated chicken layers should reach 165°F if you measure it.

What if I don’t have ingredient X?

If you lack tomato sauce, blend a can of diced tomatoes until smooth. No tortillas? Use pita or stale bread cut into strips and toast briefly before layering.

How I Like to Serve It

I plate this casserole with a simple green salad tossed in lime vinaigrette and some crisp pickled jalapeños on the side for contrast. It works beautifully for a cozy weeknight, a casual potluck, or tucked into a lunchbox the next day. A cold cerveza or a bright white wine pairs nicely, but honestly, I’m happy with a big glass of water and another scoop.

Notes

• Store leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes or until warmed through.
• Always cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: This King Ranch Chicken Casserole sits at the intersection of easy and unforgettable — creamy, comforting, and forgiving. Now go impress someone — or just yourself — with your homemade masterpiece!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.