King Ranch Chicken

Linda Stevens


My recipe is taken from David Wade's version. I have revised it somewhat to utilize boneless, skinless chicken breasts - my hubby's preference!

Chicken, veggies, picante sauce and cheese!! What more could a person want?

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40 Min


1 Hr


4 large
chicken breasts, boneless and skinless
1 large
green bell pepper, chopped
1 large
onion, chopped
12 small
corn tortillas
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 Tbsp
chili powder
4 Tbsp
picante sauce
1 can(s)
stewed tomatoes
1 c
mexican blend shredded cheese

Directions Step-By-Step

Boil your chicken breast in some water and chicken base for about 20-30 minutes. Don't overcook your chicken because it will cook more in the oven.

Turn off heat. Remove chicken from broth and cube/dice. Set aside.
While chicken is cooking, chop up onion and bell pepper. Saute' in skillet with 1/2 stick of butter til el dente'. (Will cook more in oven.) Turn off heat when done.
Dip 6 corn tortillas into chicken broth and layer in a large casserole dish, lining the bottom and sides of dish. Layer 1/2 diced chicken, 1/2 bell pepper and onion mixture, 1/2 can cream of mushroom soup, 1/2 can cream of chicken soup, 1/2 T. chili powder, and 2 T. picante sauce (I use medium).
Dip remaining (6) tortillas in chicken broth and layer on top. Repeat layering with diced chicken, soups, onion & bell pepper, chili powder and picante sauce.
Finish your casserole by adding a can of diced or stewed tomatoes to the top and 1 cup of shredded cheese. If you would like your casserole to be spicier, use Rotel instead of plain tomatoes on this step.
Bake in a 350 degree oven for 1 hour covered.

About this Recipe

Course/Dish: Chicken
Hashtags: #cheesy, #spicy, #Poultry