A Tex-Mex classic layered with tender chicken and a creamy blend of peppers, tomatoes, and melted cheese. Spiced with a hint of chili and cumin, this hearty casserole is baked to golden perfection, delivering bold flavors and comforting warmth in every bite.
King Ranch Chicken Casserole, a Tex-Mex classic, likely originated in Texas during the 1940s or 1950s, though its exact roots are uncertain. It is named after a ranch in Texas, the “famous King Ranch” in South Texas, but has no known actual ties to the ranch.
The original recipe utilized the classic “canned cream of (blank)” casserole trend of the 50s and 60s, and made a common appearance in community cookbooks.
The casserole became a potluck favorite due to its flavorful layers of chicken, tomatoes, chiles, cheese, and originally corn tortillas.
However I made a deviation from the classic by using organic penna pasta instead. Of course, you can go with the original, and cut tortillas into strips, similar to egg noodles if you prefer.
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I call this “even better” King Ranch Chicken Casserole because I have swapped out the questionable “cream of” cans of goo, and have opted for a thick, creamy sauce as the foundation of this recipe. I also added additional seasonings and cream cheese to make it over-the-top rich and delicious.
To Make This Recipe You Will Need:
- penne pasta
- butter, unsalted
- onion
- green bell pepper
- all-purpose flour
- milk
- black pepper
- cream cheese
- cheddar cheese
- canned tomatoes with green chiles, such a Rotel
- canned diced green chiles
- chili powder
- cumin
- ancho chili powder (optional)
- cooked chicken, cubed
- large saucepan(s)
- 9×13 baking dish
- wooden spoon (or other utensil)
- colander
Watch Me Make this Recipe in the Video Below
To begin, heat your oven to 350°(F).
Coat a 9 x 13″ baking dish with oil or butter. Set it aside for now.
Cook your penne pasta according to package directions. I cook this while the other things are being prepared. Drain the pasta and leave it in the colander until you are ready for it.
Sauté the diced onion and bell pepper with the butter in a large saucepan. Cook until they are tender.
Add in all-purpose flour and stir to coat.
See the Note in the Recipe Box below for making this a Keto-friendly recipe!
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Add in milk, stir and cook continually on low medium heat until it thickens into a rich gravy.
Turn the heat down to low and add in the cream cheese. Stir until it is melted in.
Add in 1 cup of the shredded cheddar, and let it melt in as well.
Kitchen Note: I buy my cheeses in large bricks from Azure Standard. When I bring them home, I cut them into smaller blocks. Some of the blocks I will wrap in freezer paper, then place in a heavy freezer bag and freeze for later use. I will also shred some and freeze it as well. This way I have pre-shredded cheese that has no added “caking preventative” ingredients. No need to thaw it before adding it to recipes.
Add in the seasonings.
Along with a can of tomatoes with green chiles and diced green chiles then stir well to combine.
Rotel brand is a 10 ounce can, but you can up that to 14.5 ounces if you find an organic version like Muir Glen. This recipe is quite flexible.
Combine cooked, cubed chicken and cooked pasta in the baking dish.
Pour the cheese sauce all over the top, and gently stir to coat it all. You could do this in a separate large bowl if you choose, but I don’t see any need to dirty another dish. Spread the mixture even in the pan.
Sprinkle the remaining cheddar cheese over the top of the casserole.
Recipe Note: If you would like to make this a little closer to the classic version, substitute 12 corn tortillas for the pasta. Cut the tortillas into 1 inch squares, or strips about 1/2 x 2 inches. Layer the tortilla pieces between layers of the chicken and sauce. Top with the cheese topping and bake as directed above.
Bake for 25-30 minutes or until it is bubbly and slightly golden around the edges.
