Real Recipes From Real Home Cooks ®

king ranch chicken

(1 rating)
Recipe by
Linda Stevens
Longview, TX

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?

(1 rating)
yield 8 serving(s)
prep time 40 Min
cook time 1 Hr

Ingredients For king ranch chicken

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

How To Make king ranch chicken

  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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.
  • 5
    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.
  • 6
    Bake in a 350 degree oven for 1 hour covered.

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