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This small batch King Ranch Chicken Casserole is a classic Texas favorite made from scratch in a perfectly portioned size. It features tender chicken, corn tortillas, vegetables, and a rich homemade cheese sauce baked until bubbly and golden.
Why You’ll Love This Recipe
- Made From Scratch Without Canned Soup: This King Ranch Chicken Casserole uses a homemade cheese sauce instead of canned soup for a richer, creamier flavor.
- Perfectly Portioned Small Batch: Baked in a small dish, this Texas chicken casserole makes just the right amount without waste.
- A Great Way to Use Cooked Chicken: Rotisserie chicken, leftover cooked chicken, or a simply cooked chicken breast all work well.
- Classic King Ranch Chicken Flavor: Corn tortillas, tomatoes, peppers, and warm spices bring the familiar flavors of this Texas favorite.
- Easy to Make: Clear steps and everyday ingredients make this casserole approachable.
I have made King Ranch Chicken more times than I can count, and this small batch version is the one I come back to again and again. I love taking a familiar casserole and giving it a homemade touch, especially when it means skipping canned soup and making a sauce that tastes rich and real.
The way the tortillas soak up the sauce, the tender chicken, and the flavors of the vegetables makes every bite comforting and satisfying. It is the kind of meal that feels special without being complicated, and I think that is why so many people love it as much as I do.
This small batch King Ranch Chicken Casserole is a satisfying meal on its own, but it can also be enjoyed with a small Mexican street corn salad, sautéed green beans or a slice of cornbread.
Ingredients
If you have any ingredients leftover from this classic King Ranch Chicken Casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Butter is used in two important ways in this recipe. First, it is combined with flour to create a roux, which thickens the sauce and gives it a smooth, creamy texture. Butter is also used when cooking the vegetables, where it helps soften them and build flavor.
- All Purpose Flour: The flour is whisked into melted butter to form a roux. This replaces canned soup and gives the homemade cheese sauce body and structure.
- Whole Milk: Milk is added to the roux to create the base of the sauce. Whole milk works best for a creamy consistency without being too heavy.
- Monterey Jack Cheese: This cheese melts easily into the sauce, turning it into a creamy cheese sauce. Its mild flavor complements the Tex-Mex seasonings without overpowering them.
The sauce starts as a simple béchamel sauce made with butter, flour, and milk. When cheese is added, it becomes a Mornay style sauce, which is what gives this casserole its rich, creamy texture.
- Red Bell Pepper and Yellow Onion: Tex-Mex flavors play the lead role in this well loved casserole. Bell peppers and onions are traditionally used to add a savory note and a bit of texture to the creamy casserole. I prefer using a red bell pepper for its mild sweetness, but green, yellow, or orange bell peppers all work well.
- Jalapeño: Adds flavor with very mild heat.
- Garlic: Adds depth and savory flavor to the vegetable mixture.
- Ground Cumin and Chili Powder: These spices give the casserole its classic Tex-Mex flavor.
- Avocado Oil or Vegetable Oil: Used to soften the tortillas.
- Corn Tortillas: Corn tortillas are traditional in King Ranch Chicken Casserole. They are torn into pieces and layered throughout the dish, where they act as a structural element, holding the layers together and soaking up the sauce. Some variations use flour tortillas, which can be substituted if needed.
- Tomato: Fresh tomato is used instead of canned tomatoes with green chiles. Since this is a small batch recipe, using fresh tomato avoids opening a full can and keeps the flavors bright and balanced.
- Cooked Chicken: Keeping things simple is key for casserole recipes, and this one is no different. While traditional versions use shredded roasted chicken, several options work well here. Rotisserie chicken or leftover cooked chicken are both great choices. If you are cooking chicken specifically for this recipe, try one of these easy options: baked chicken breast, air fryer chicken breast, poached chicken, or baked chicken thighs.
- Cheddar Cheese: Sprinkled between layers and on top for a familiar, cheesy finish.
How To Make King Ranch Chicken Casserole
These photos and instructions help you visualize how to make this small batch King Ranch Chicken in the oven. See the recipe card below for ingredient amounts and full recipe instructions.
- Heat the Oven: Heat the oven to 350 F.
- Make the Cheese Sauce: In a 2 quart saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper. Cook while stirring for 1 minute.
Slowly pour in the milk and stir until smooth. Bring to a gentle simmer and cook, stirring frequently, for about 2 minutes until thickened. Remove from heat and stir in the Monterey Jack cheese until melted.
Spoon 2 tablespoons of the sauce into a 5×7-inch baking dish and spread evenly over the bottom.
- Cook the Vegetables: Melt butter in a 10 inch skillet over medium heat.
Add the bell pepper, onion, and jalapeño. Cook, stirring occasionally, for 2 minutes.
Stir in the garlic, salt, cumin, and chili powder. Cook for 1 minute.
Stir the vegetables into the cheese sauce.
- Soften the Tortillas: Heat 1 to 2 tablespoons of oil in the same skillet over medium high heat. Warm each tortilla for about 30 seconds per side until soft. Transfer to a paper towel lined plate.
- Assemble the Casserole: Tear half of the tortillas into pieces and layer in the bottom of the dish.
Add half of the chicken, half of the tomatoes, half of the sauce, and half of the cheddar cheese.
Repeat the layers, ending with the remaining cheddar cheese on top. Place the baking dish on a rimmed baking sheet.
- Bake: Bake uncovered for 25 to 30 minutes until bubbly and lightly golden on top. Let rest for 5 to 10 minutes before serving.
Expert Tips
- Do Not Rush the Sauce: Cook the roux for a full minute before adding the milk and stir constantly as it thickens. This ensures a smooth, creamy sauce without a floury taste.
- Add the Cheese Off the Heat: Stir the Monterey Jack cheese into the sauce after removing it from the heat. This helps the cheese melt smoothly and prevents a grainy texture.
- Layer Evenly: Spread the chicken, sauce, tortillas, and cheese evenly in each layer. This helps the casserole bake evenly and ensures every bite has good balance.
- Let It Rest Before Serving: Allow the casserole to rest for 5 to 10 minutes after baking. This helps the layers set and makes it easier to serve.
Frequently Asked Questions
King Ranch Chicken Casserole is a classic Texas chicken casserole made with layers of chicken, corn tortillas, tomatoes, cheese, and a creamy sauce baked until bubbly.
Despite the name, the dish is not directly connected to the King Ranch. It is a Texas-style casserole that became popular for its bold flavors and simple ingredients.
Yes. This recipe is made from scratch using a homemade cheese sauce and made without canned soup, giving it better flavor and a creamier texture.
A 5×7-inch baking dish works best for this small batch recipe.
Yes, double the ingredient amounts and bake the casserole in an 8×8-inch baking dish. Keep the oven temperature the same and check for doneness near the end of the baking time.
Let the casserole cool completely, then cover and refrigerate. It will keep well for up to three days.
Reheat in the oven at 325 F until warmed through, or microwave individual portions in short intervals until heated.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Get a Quick Recipe Overview
Small Batch King Ranch Chicken Casserole
Ingredients
For the Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup whole milk
- ¼ cup shredded monterey jack cheese (1 oz)
For the Casserole
- 1 tablespoon butter
- ½ cup chopped red bell peppers (about ½ medium bell pepper)
- ½ cup chopped onions
- 1 tablespoon chopped jalapeño pepper
- 1 clove garlic -minced
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 2 tablespoons avocado oil , vegetable oil or canola oil
- 3 corn tortillas
- ¾ cup diced or shredded cooked chicken (4 oz)
- 1 small tomato -diced
- ⅔ cup shredded cheddar cheese (2½ oz)
Instructions
- Heat the oven to 350℉ (175℃)
Make the Cheese Sauce
- In a 2 quart saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper. Cook while stirring for 1 minute.
- Slowly pour in the milk and stir until smooth. Bring to a gentle simmer and cook, stirring frequently, for about 2 minutes until thickened.
- Remove from heat and stir in the Monterey Jack cheese until melted.
- Spoon 2 tablespoons of the sauce into a 5×7-inch baking dish and spread evenly over the bottom.
Prepare the Casserole
- Cook the Vegetables: Melt butter in a 10 inch skillet over medium heat. Add the bell pepper, onion, and jalapeño. Cook, stirring occasionally, for 2 minutes.Stir in the garlic, salt, cumin, and chili powder. Cook for 1 minute.Stir the vegetables into the cheese sauce.
- Soften the Tortillas: Heat 1 to 2 tablespoons of oil in the same skillet over medium high heat. Warm each tortilla for about 30 seconds per side until soft. Transfer to a paper towel lined plate.
- Assemble the Casserole: Tear half of the tortillas into pieces and layer in the bottom of the dish.Add half of the chicken, half of the tomatoes, half of the sauce, and half of the cheddar cheese.Repeat the layers, ending with the remaining cheddar cheese on top. Place the baking dish on a rimmed baking sheet.
- Bake: Bake uncovered for 25 to 30 minutes until bubbly and lightly golden on top. Let rest for 5 to 10 minutes before serving.
Notes
- Do Not Rush the Sauce: Cook the roux for a full minute before adding the milk and stir constantly as it thickens. This ensures a smooth, creamy sauce without a floury taste.
- Add the Cheese Off the Heat: Stir the Monterey Jack cheese into the sauce after removing it from the heat. This helps the cheese melt smoothly and prevents a grainy texture.
- Layer Evenly: Spread the chicken, sauce, tortillas, and cheese evenly in each layer. This helps the casserole bake evenly and ensures every bite has good balance.
- Let It Rest Before Serving: Allow the casserole to rest for 5 to 10 minutes after baking. This helps the layers set and makes it easier to serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
