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A healthier take on the classic southern casserole, this Skillet King Ranch Casserole features rotisserie chicken, veggies, green chiles two ways, dried spices, and tons of shredded cheddar cheese.
Growing up in Texas, this chicken casserole was always at potluck dinners. With its cheesy filling and topping, colorful veggies, and plenty of heat, what’s not to love? Some old-fashioned versions take shortcuts with a can of condensed soup. We’re not doing that here, but I promise it’s still super easy without much prep work—and it all comes together in under one hour. With a handful of fresh veggies, dried spices, and a few other pantry staples, this will give you all of the nostalgic King Ranch casserole vibes with more flavorful, nourishing ingredients.
I love to make this for my family or even when entertaining. It’s made in one skillet, which makes it easy to serve to a crowd. Plus, it means that clean-up will be a breeze. Whether you grew up eating this dish or it’s your first time trying it, I hope y’all love my take on this Tex-Mex staple.
ingredients:
- Avocado Oil
- Red Bell Pepper
- Yellow Onion
- Poblano Pepper
- Jalapeño Pepper
- Baby Bella Mushrooms
- Kosher Salt
- Freshly Ground Black Pepper
- Rotisserie Chicken
- Garlic Cloves
- Ground Cumin
- Dried Oregano
- Ground Cayenne Pepper
- Cassava Flour
- Chicken Broth
- Canned Diced Tomatoes and Green Chiles
- Canned Diced Green Chiles
- Whole Milk Greek Yogurt
- Corn Tortillas
- Freshly Squeezed Lime Juice
- Shredded Cheddar Cheese
- Fresh Cilantro
step-by-step:
step one: preheat the oven
Preheat the oven to 400°F.
step two: cook the vegetables
Add the bell peppers, onions, poblanos, jalapeños, mushrooms, salt, and pepper. Cook, stirring, until the veggies are tender, about 5 minutes.
step three: add the chicken
Add the chicken, garlic, cumin, oregano, and cayenne. Stir to combine. Sprinkle in the cassava flour and stir until well combined and coated in the chicken and veggie mixture, lightly toasting the flour, about 2 minutes.
While stirring, slowly pour in the broth until it is well incorporated. It should be very thick. Reduce the heat to low.
step four: add the tortilla strips and cheese
Stir in the can of diced tomatoes and green chiles, green chiles, and yogurt until well combined. Add the corn tortillas, lime juice, and 1 cup of the shredded cheese. Gently fold into the mixture until well combined. Spread into an even layer and sprinkle the top with the remaining 1 cup of shredded cheese.
step five: bake the casserole
Transfer to the oven and bake until the cheese is melty, bubbly, and lightly browned, about 20 minutes.
step six: garnish and serve
Remove from the oven and let rest for 5 to 10 minutes for the sauce to settle and to cool slightly. Garnish with fresh cilantro, serve, and enjoy!
recipe faqs:
I like to use a store-bought rotisserie chicken for this recipe, which makes prepping so much easier. You could also use a combination of cooked chicken breasts and thighs. Feel free to use whatever you have in your fridge—it’s a great way to use up leftovers!
Don’t worry! I love using cassava flour to make this dish gluten-free, but you can easily use all-purpose flour instead.
While my kids enjoy this recipe, you can always omit the jalapeño pepper from the casserole!
I hope you and your family love this Skillet King Ranch Casserole as much as mine does! Let me know if you make it for dinner!
Looking for more chicken dinner recipes? Try these!
Herby Chicken and Orzo Skillet
Creamy One-Pot Lemon Feta Chicken with Orzo
Skillet King Ranch Casserole
Ingredients
- 2 tablespoons avocado oil
- 1 cup finely diced red bell pepper (from about 1 bell pepper)
- 1 cup finely diced yellow onion (from about 1/2 yellow onion)
- 1 cup seeded and finely diced poblano pepper (from about 1 poblano)
- 1/4 cup seeded and finely diced jalapeño pepper
- 1 cup finely diced baby Bella mushrooms
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups chopped cooked chicken
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons cassava flour
- 1 cup chicken broth
- 1 (10-ounce) can diced tomatoes and green chiles, such as Rotel
- 1 (4-ounce) can diced green chiles
- 1/2 cup whole milk Greek yogurt
- 6 (6-inch) round corn tortillas, halved and sliced into 1/2-inch strips
- 2 tablespoons freshly squeezed lime juice (from about 1 lime)
- 2 cups shredded cheddar cheese divided
- chopped fresh cilantro, to garnish
Instructions
- Preheat the oven to 400°F.
- Heat the oil in large deep oven-safe skillet (or 3.5-qt braiser) over medium-high heat.
- Add the bell peppers, onions, poblanos, jalapeños, mushrooms, salt, and pepper. Cook, stirring, until the veggies are tender, about 5 minutes.
- Add the chicken, garlic, cumin, oregano, and cayenne pepper. Stir to combine. Sprinkle in the cassava flour and stir until well combined, lightly toasting the flour, about 2 minutes.
- While stirring, slowly pour in the broth until it is well incorporated. The mixture should be very thick. Reduce the heat to low.
- Stir in the can of diced tomatoes and green chiles, green chiles, and yogurt until well combined. Top the corn tortilla strips, lime juice, and 1 cup of shredded cheese. Gently fold into the mixture until well combined. Spread into an even layer and sprinkle the top with the remaining 1 cup of shredded cheese.
- Transfer to the oven and bake until the cheese is melty, bubbly, lightly browned, about 20 minutes.
- Remove from the oven and let rest for 5 to 10 minutes for the sauce to settle and to cool slightly. Garnish with fresh cilantro, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
This was so good and a throwback comfort food recipe! Served with tortilla chips for scooping and some sliced avocado on the side. Tragically, I forgot to add the garlic, even though I had pre chopped it and it was ready to go. And I usually double the garlic bc I’m a fan, so I was worried it was going to affect the overall outcome. But it actually didn’t! It was still great, and I sprinkled a little garlic salt on top of each of our servings. Can’t wait to make with the real double garlic next time! Also used the Ro-tel with tomatoes and roasted hatch green chiles, which was fun because they’re in season.
Can I prepare this in the morning and then just pop in the oven to bake in the afternoon later?
yes- absolutely!
Very very good! Easy to throw together with rotisserie chicken too. Will definitely be making again!
glad you enjoyed it!
Could you bake with chips and cheese just sitting on top? Stir in first cup of cheddar then leave chips and remaining cheddar on top for a a crispy crunchy cheesy top?
I made this last night and it was a hit! I’m dairy free so I used forager sour cream in place of the yogurt and vevan cheese in place of real cheese. My husband, a dairy lover, said he could barely tell the difference!
Can we use regular flour instead of cassava?
Yes, definitely!
Does this freeze well? I’m wondering if I can prepare this up to the point of topping with cheese and split it between 2 small casseroles, then bake one and cool and freeze the second. My 3 sons just left for college and I’m struggling to find recipes for 2 after making recipes for 5 for so long.
I haven’t tried freezing it like that, but give it a try and let me know how it turns out! I’d do everything through step 3 and then freeze (otherwise, the texture of frozen and reheated dairy products like yogurt and cheese might be a little off).
I’m from Texas and grew up on this. Followed your directions to the t and was rewarded with an elevated version of a childhood favorite. 🙌
It really does bring me back! So glad you loved it!
This sounds great, any thoughts on a dairy free yogurt swap? Would a dairy free greek yogurt work or can of coconut cream (just the thick part, full cream not the watery portion)? Thank you!
I think a DF yogurt or sour cream could work here.
I was going to make a different recipe this evening, however I noticed this one and knew immediately I had to try it!
This one is absolutely delicious and has all the right flavors of a King Ranch Casserole! I especially appreciate how there are multiple different veggies incorporated throughout.
I also liked the addition of the greek yogurt to make it creamy. Very delicious recipe and will be incorporating this in my weekly rotation! Alex has done it again!
So glad you tried it and love it!!!