King Ranch Chicken Casserole

Kathleen Riemer




★★★★★ 2 votes



  • ·
    3 cups chopped cooked chicken
  • ·
    1 onion, chopped
  • ·
    1 green or red bell pepper, diced (remove seeds/stems)
  • ·
    1 can (10.75 oz) condensed cream of chicken soup
  • ·
    1 can (10.75 oz) condensed cream of mushroom soup
  • ·
    1 cup chicken broth
  • ·
    1 can (10 oz) ro-tel diced tomatoes with green chiles, drained
  • ·
    1 teaspoon chili powder
  • ·
    1/2 teaspoon garlic salt
  • ·
    12 soft corn tortillas (6 inch), torn into 1-inch pieces
  • ·
    3 cups shredded cheddar jack cheese
  • ·
    cooking spray

How to Make King Ranch Chicken Casserole


  1. Heat oven to 350°F.

    Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

    In large bowl, stir together chicken, veggies, soups, tomatoes, chili powder and garlic salt.

    Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice, ending with the cheese.

    Bake uncovered 32 to 35 minutes or until bubbly.

Printable Recipe Card

About King Ranch Chicken Casserole

Course/Dish: Chicken Casseroles

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