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King Ranch Chicken Casserole

How to prepare King ranch Casserole

Difficulty Level:    

Yield: 4 Servings


Happy National Texas Day! We wanted to celebrate this day by sharing this fantastic recipe with you from our King Ranch Texas Kitchen Chef Carlos E. Rodriguez. 


1/4 Cup vegetable Oil
1/4 Cup Red Bell Peppers (seeds removed, diced)
1/4 Cup Poblano Peppers (seed removed, diced)
1/2 Cup Yellow Onion (chopped)
1 Cup Mushrooms (sliced)
2 Cups Tomatoes (diced ½)
1 Can (10.75oz) Cream of Mushroom Soup
1 Can (10.75oz) Cream of Chicken Soup
1/2 Cup Sour Cream
1 Tsp Chile Powder
1/2 Tsp Mexican Oregano
1/4 Tsp Cumin
1/2 Tsp Coarse Black Pepper
Chicken, cooked & chopped, smoked or roasted
10-12 each Corn Tortillas (cut into quarters)
2 Cups Sharp Cheddar Cheese (shredded)


 How to prepare Casserole Chicken Filling 

  1. Heat Vegetable Oil in a sauce pot.
  2. Add Peppers, Onions, and Mushrooms. Stir and sauté until the vegetables begin to soften.
  3. Add Tomatoes, Chile Powder, Oregano, Cumin and Black Pepper. Stir and cook for 3-4 minutes until the tomatoes begin to soften.
  4. Add Cream of Mushroom and Cream of Chicken. Stir to combine. Bring to a simmer and reduce by ¼ in volume.
  5. Lower heat and add Sour Cream. Simmer again for 5 minutes.

 How to assemble the King Ranch Casserole 

  1. Preheat an oven to 350 degrees.
  2. In a 9x13 casserole dish, spread ¼ cup of the Chicken Filling on the bottom of the dish.
  3. Spread 1/3 of the cooked chicken over the sauce. And top with ¾ cup of the shredded cheese. Top the layer with 1/3 of the cut corn tortillas.
  4. Make another layer as above.
  5. On the top layer, spread the remaining Filling and cheese.
  6. Bake in the oven for 40 minutes, or until the casserole is bubbling and the top is golden brown.

How to assemble the dish 

  1. Cut or spoon the casserole onto plates.
  2. Top with a dollop of sour cream.
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