King Ranch Chicken Recipe

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King Ranch Chicken

Betty Smith


My family loves this meal.

★★★★★ 2 votes
six or more
45 Min
45 Min


chicken steamed and boned and cut into bite size pieces
2 c
grated cheddar cheese
1 large
onion diced and cooked in butter till tender
1 can(s)
cream of chicken soup, undiluted
1 can(s)
cream of mushroom soup, undiluted
1 can(s)
diced rotel tomatoes and green chilies
parmesan cheese
10 or 12
corn tortillas torn into bite size pieces
salt and pepper to taste
up to 1 c
chicken broth if needed



1Cook, bone and chop chicken and place in a large mixing bowl.
2Dice and cook onion in a bit of butter till somewhat tender, then add to chopped chicken.
3Add other ingredients and mix well.
4Spray a deep baking dish with non-stick cooking spray then cover the bottom with torn pieces of corn tortillas. Spread a layer of chicken mixture over the tortillas till covered then add another layer of torn bite size pieces of tortillas. Continuing layering ending with the chicken mixture on top.
5Generously sprinkle parmesan cheese on top of the last layer.
6At this point it may be frozen or will keep in the refrigerator for several days. You may also bake it now.
7If frozen let it thaw before baking. If rrefrigerated let it sit out about 30 minutes before putting it in a hot oven.
8Bake in a preheated oven at 350 for about 45 minutes until sides bubble and top is nicely browned. Let it sit about five minutes before serving.
9I serve this dish with a salad of lettuce, chopped green onions and fresh tomato. Just before serving I open and rince the sauce off a can of Ranch Style Beans (original) and drain well. At the last minute toss beans and salad with a few Frito corn chips (small size)with your favorite Catalina dressing. (I use fat free or reduced fat)
10I have never been able to make enough to have left overs! My family loves it.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy