King Ranch Chicken Casserole II

King Ranch Chicken Casserole II


"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!"


1 h 30 m {{adjustedServings}} servings 560 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

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  • Prep

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  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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  1. 21 Ratings


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 sogg...

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)

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 th...