Recipe by razzchick
"A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole."
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cooked chicken breasts, shredded
1 (10.75 ounce) can
cream of chicken soup
1 (10.75 ounce) can
cream of mushroom soup
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
1 (4 ounce) can
chopped green chiles
corn tortillas, torn into strips - or more as needed
shredded Monterey Jack cheese, or more to taste
I've been using this recipe for years but I always add a chopped green or red pepper and substitute the hot Rotel tomatoes since we like things a little spicier. Sometimes I use chopped jalapenos instead of the green chilis for some added heat. You can also use flour tortillas instead of corn and it's just as good, maybe even better since the corn tortillas can be a bit tough sometimes. You can also substitute cream of celery soup which I often do when I don't have cream of chicken. It's a very flexible recipe. My family has enjoyed this recipe for years.
If you substitute flour tortillas for the corn, double the amount of tortillas you use. I made it last night and the tortillas had almost dissolved; however, the casserole has great flavor and I will be trying to make it again.
Easy, delicious, made a couple small changes due to lack of ingredients in pantry -- but came out great. Served with Frito Scoops on the side.
I don't know what I expected, but, this was really good. I didn't expect it to be that good. Thanks. I might cook the onions and mixture a little bit next time...but, there will definitely be a next time.
This was VERY good... in fact before I could get a chance to plate everyone's dinner, my hungry husband grabbed a plate and I got a thumbs up. Now... the only critique I have is that it should probably be cooked a little longer, or the onions should be cooked with the chicken because they weren't quite fully cooked when we ate them. The only variant I did from this recipe was sprinkle a small layer of cheese in between my layers (think lasagna) But a GREAT recipe that had my husband stuffing himself until he couldn't eat anymore, and I had 2 plates, myself!
An old time favorite I have not cooked in years. Little too spicy for my sensitive stomach so will cut back on the chiles and Rotel next time. One of the best things about this recipe is how easy it is to change ingredients around to suit your taste.
great for a go too King Ranch Chicken. Easiest one I have made but taste as good as the Southern Living one I have been making for years that is a lot more involved!
My mom made this occasionally and used tortilla chips instead for a crunchy effect which was great. Always have loved this dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Best King Ranch Ever
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 135
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