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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - large onion, chopped
  • 1 - large green bell pepper, chopped
  • 2 tablespoons - vegetable oil
  • 2 cups - chopped cooked chicken
  • 1 cans - (10 3/4-ounce) cream of chicken soup
  • 1 cans - (10 3/4-ounce) cream of mushroom soup
  • 1 cans - (10-ounce) diced tomato and green chiles
  • 1 teaspoons - chili powder
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - garlic powder
  • 1/4 teaspoons - pepper
  • 12 - (6-inch) corn tortillas
  • 2 cups - (8 ounces) shredded Cheddar cheese, divided
  • Directions:

    Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat for about 5 minutes or until tender. Stir in chicken along with cream soups, tomato and green chiles, chili powder, garlic powder, salt and pepper; remove from heat.

    Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in the bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice, ending with cheese.

    Bake at 350° for 30 to 35 minutes; serve with a salad for a complete dinner.

    Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

    Brief Description

    Traditional chicken casserole made with tortillas, chicken, cheese, peppers and spicy seasonings.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Southern

    Prep Time: 20 min
    Cook Time: 35 min


    Posted By:


    Posted On:

    January 19, 2017

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