Reviewed: Jan. 7, 2012

Followed instructions, but was very soupy. The flavor was good, so my husband placed all the casserole contents into a skillet to cook down. While it cooked, he cut the tortilla strips into smaller pieces. After that, it was great and more of a traditional, thicker consistency. Not sure if my strips were too big, or if my organic cream soups were too runny.

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Reviewer:

Numnums

Reviewed: Dec. 2, 2011

Very rich and cheesy!

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Reviewer:

mollyboomer

Reviewed: May 29, 2011

Great recipe. Subbed corn tortillas because what I had on hand. My husband raved it was the best chicken dish I made in some time. I knew I would like it but surprised me that my husband didn't just say it was okay. I will be making it again for sure!

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Reviewer:

zroe

Cooking Level: Professional

Home Town: Federal Way, Washington, USA

Reviewed: May 14, 2011

This is a family favorite! The best part is that it is easily customizable to accomodate taste preferences and on-hand ingredients. I prefer using Rotel and corn tortillas, but have made it exactly as the recipe states and have found it yummy as well!

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Reviewer:

Effervescent

Cooking Level: Expert

Home Town: Clear, Alaska, USA

Reviewed: Oct. 24, 2010

This was delicious.However I made it with all corn tortillas and I did one can of beans and one of corn as others had suggested.

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Reviewer:

bridgadean

Reviewed: Oct. 13, 2010

We loved this! I used flour tortillas and had no problem, tho I used only 10- 8" tortillas rather than 12. I also determined that 1/2 cup of the chicken broth created the right consistency of the soup mixture rather than a whole cup. It's a great left over. Will definitely make this easy-to-make casserole again!

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Reviewer:

Murphy's Mom

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Cooking Level: Intermediate

Living In: Anacortes, Washington, USA

Reviewed: May 22, 2010

DO not use beans nor flour tortillas. Use 8 corn tortillas instead and only 1/2 cup chicken broth. I have substituted Doritos tortilla/corn chips for the corn tortillas also. Be sure and add onion and salt and pepper to the water that the chicken is boiling in. Been a Texan for over 50 years, no beans ever in the King Ranch Casserole. Would not make ithis recipe as it is.t as is.

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Reviewer:

Linda

Reviewed: May 2, 2010

Alterations made for personal preferance were corn tortillas-diced, whole chicken deboned, layered sauteed onions in olive oil. It was fantastic.

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Reviewer:

BURNSCHRISTAL

Cooking Level: Intermediate

Home Town: Ingleside, Texas, USA

Living In: Aransas Pass, Texas, USA

Reviewed: Apr. 10, 2010

Good...tastes better when the flavors have time to meld a little bit. I used corn tortillas.

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Reviewer:

HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 12, 2010

I made this for the first time when friends came over. They loved it! I sauted the onions and red peppers to soften them in butter first and then added the soup ingredients. I also used ranch style beans and drained them because they are my favorite! I used Rotel and didn't add the chicken broth to the mixture to make it less runny. I also used corn tortillas and only 2 cups of cheese on top. Baked for 45 minutes based on other reviews that it needs to be cooked longer. Added sour cream to the servings when it was dished up. Yum!

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