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King Ranch Chicken Casserole II

King Ranch Chicken Casserole II

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Annette Shaw

Annette Shaw

A tasty chicken casserole, using shredded chicken and crumbled tortilla chips. Be the king or queen of your 'ranch' by serving up this treat for dinner!

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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:
  • 560 kcal
  • 28%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1545 mg
  • 62%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.
  2. In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
  3. Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.
  4. Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.
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Reviews

CATHY HUNTER
11

CATHY HUNTER

8/25/2003

This was nice - somewhat like a taco salad. I used less cheddar, only about 1/4 cup of sliced olives, and a chopped green onion instead of the chives. The tortillas in the middle were a bit soggy - next time I will not layer as in the recipe, but mix the chicken and soup/tomatoes, top with tortillas, then with cheese.

CHRISTIEJB
10

CHRISTIEJB

1/24/2006

I'd never heard of this casserole but thought I would give it a shot. Very yummy but you need to add more crushed chips on top each time you have it for leftovers for extra oomph :o)

EDMMACHINE
8

EDMMACHINE

8/12/2005

I mexicanized this recipe a bit. Instead of cheddar cheese, I used one brick of mild cheddar, one brick of hot pepper cheese, and a bag of kroger shredded pepper jack cheese. Also, instead of the tomatoes, I used 1/2 jar of mild salsa, and added a couple tablespoons of diced green chilies on top of that. With using the salsa, you do NOT need to use the chicken broth at all. Also, I used a 16 oz package of the corn tortilla's - gave it a great flavor. Family absolutely LOVED it and my son ate the leftovers for breakfast this morning. I like a lot of cheese and so does my family. The recipe's amount would not do for us.

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