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King Ranch Chicken Casserole I

King Ranch Chicken Casserole I

Susan Wright

Susan Wright

This is just one of the many King Ranch recipes available. Everyone seems to love it and it's sooooooo easy. Its' especially good when served with Mexican Corn Bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1156 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C.)
  2. Layer the chips in a 9x13 inch casserole dish.
  3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
  4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.
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Reviews

Ally York
542

Ally York

12/14/2003

This recipe works better if you do the following: use cut-up corn tortillas rather than chips, cube the cooked chicken and blend the ro-tel tomatoes with the soups prior to cooking, use a mexican cheese blend, and if you use a whole onion, make it a small one! (especially if serving to kids). Layering the ingredients (including the chips/tortillas) ensures that no part of the casserole will be dry. This is a very easy, tasty recipe that all my friends ask me for.

QWEEN5717
246

QWEEN5717

2/4/2004

This was a great recipe. I would be a wonderful dish to take to a gathering. I used boiled chicken breasts that I shredded in my food processor. Then layered the chips and mixed ALL the other ingredients together(saving 1/2 the cheese). Poured it over the chips, and then added the remaining cheese. It was great and seemed to really stick together better than layering the chicken would have. Will make this again and again. Laurie

SCRANDI
192

SCRANDI

7/25/2003

I just made this for my family for dinner. My kids are picky eaters and its hard to find a recipe they all like and my husband likes. Everyone loved it! Usually they barely eat one serving of chicken for dinner. But they all loved it and everyone asked for seconds and cleaned their plates. A big hit!! I used most of a 14 oz can of tomatoes w/chiles instead of 10 oz because I misread the recipe but it was delicious--not too spicy-just right. For those that like it spicier they can also add a little more diced tomatoes and chiles or salsa at the table. We will have this often! Also, I just quickly boiled some (1 1/2 - 2 lbs) chicken breast strips for this recipe in a bit of chicken broth and water-only took 15 minutes or so.

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