King Ranch Chicken Casserole II Recipe -
King Ranch Chicken Casserole II Recipe
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King Ranch Chicken Casserole II

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"A tasty chicken casserole, using shredded chicken and crumbled tortilla chips. Be the king or queen of your 'ranch' by serving up this treat for dinner!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.
  2. In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
  3. Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.
  4. Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2003

This was nice - somewhat like a taco salad. I used less cheddar, only about 1/4 cup of sliced olives, and a chopped green onion instead of the chives. The tortillas in the middle were a bit soggy - next time I will not layer as in the recipe, but mix the chicken and soup/tomatoes, top with tortillas, then with cheese.

Most Helpful Critical Review
Apr 23, 2010

This is definitely not the classic King Ranch Chicken we eat here in Texas.


21 Ratings

Jan 24, 2006

I'd never heard of this casserole but thought I would give it a shot. Very yummy but you need to add more crushed chips on top each time you have it for leftovers for extra oomph :o)

Aug 12, 2005

I mexicanized this recipe a bit. Instead of cheddar cheese, I used one brick of mild cheddar, one brick of hot pepper cheese, and a bag of kroger shredded pepper jack cheese. Also, instead of the tomatoes, I used 1/2 jar of mild salsa, and added a couple tablespoons of diced green chilies on top of that. With using the salsa, you do NOT need to use the chicken broth at all. Also, I used a 16 oz package of the corn tortilla's - gave it a great flavor. Family absolutely LOVED it and my son ate the leftovers for breakfast this morning. I like a lot of cheese and so does my family. The recipe's amount would not do for us.

Mar 25, 2007


Nov 15, 2005

This dish was wonderful! My husband asks me to make it all the time now. I'm not a very good cook but this was so easy!

May 17, 2010

YUM!!! There is nothing bland about this recipe at all.

Apr 26, 2010

This turned out easy and good, although I think adding a little onion in it would help. Thanks for the post.


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  • Calories
  • 560 kcal
  • 28%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 1545 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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