Real Recipes From Real Home Cooks ®

kathy’s king ranch casserole

Recipe by
Fran Miller
Parkersburg, WV

I first had this delicious casserole at my sister Kathy’s house in Kingwood, TX around 2016. The recipe is hers and posted with permission.

yield 6 -8, depending on serving size.
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For kathy’s king ranch casserole

  • 2 c
    cooked chicken, shredded
  • 1
    medium onion, chopped
  • 2 Tbsp
    cooking oil
  • 2 can
    cream of chicken (or mushroom) soup
  • 2 can
    rotel tomatoes & chilies
  • 1 tsp
    chili powder
  • 1/4 tsp
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    black pepper
  • 1/4 tsp
  • 12
    6 inch corn tortillas, cut into eighths
  • 8 oz
    shredded cheddar (or other) cheese

How To Make kathy’s king ranch casserole

  • 1
    If you need to cook chicken, gently poach it in 2 inches of water in a covered saucepan for about 30-35 minutes, or until done. Shred when it’s cool enough. If you’re using rotisserie or leftover chicken, skip this step, except the shredding part.
  • 2
    Preheat oven to 350°F. Spray a 13 X 9” baking dish with cooking spray and set aside.
  • 3
    In a large skillet or dutch oven, sauté the chopped onion in a little oil until lightly browned, then add chicken, soup, Rotel, and the spices. Cook over medium heat until bubbly, stirring often.
  • 4
    While the soup mixture is cooking, cut up the tortillas with a pizza cutter.
  • 5
    Layer the following in the prepared baking dish: * Spread a little soup mixture over the bottom of the dish to keep the tortillas from sticking * half of the tortilla pieces * half of the remaining soup mixture * half of the shredded cheese * the rest of the tortilla pieces * the rest of the soup mixture * the rest of the cheese
  • Baked King Ranch Casserole
    Bake at 350°F for about 25-30 minutes, or until the cheese is melted and the casserole is bubbly & lightly browned around the edges. Enjoy! =^..^=

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