Carol's King Ranch Casserole

Carol's King Ranch Casserole

67 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Carol Atwater
Recipe by  Carol Atwater

“Layers of boiled chicken, a creamy soup mixture with red bell pepper, diced tomatoes and green chile peppers and flour tortillas are covered with shredded cheese and baked. Tex-Mex at its best! There are several versions of this, but this is my own rendition. One of my family's favorite meals.”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.
  2. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese.
  5. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

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Reviews (67)

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This turned out great. I made a few modifications: NO BEANS! I have lived in Texas for 27 years and no one has ever served me KRC with beans in it. We serve the beans on the side! Also, I used a mix of corn and flour tortillas. This is a terrific recipe for it, not too much of anything - a perfect blend. This casserole was derived from the famous King Ranch, in Kingsville, Tx. AAA+++ for flavor.



This recipe is a lot like a chicken enchilada recipe that I usually make, but this recipe is so much easier and quicker. 5 stars from my husband and 4 stars from me. I used a 10 oz can of rotel tomatoes instead of the 14.5 oz can of diced tomatoes and it was perfect, not too soupy.



I really tried to like this recipe but my whole family just choked it down, which was a bummer because it is not the cheapest casserole to make with all it's ingredients. I followed the recipe to a tee but it was just yucky...maybe it needs corn tortillas rather than flour as they tend to become a mushy, floury mess. Abyhow, it didn't work for me.

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Amount Per Serving (8 total)

  • Calories
  • 632 cal
  • 32%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 62 g
  • 20%
  • Protein
  • 36.7 g
  • 73%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 1745 mg
  • 70%

Based on a 2,000 calorie diet



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Best King Ranch Ever


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Salsa Chicken Rice Casserole