Reviewed: Nov. 2, 2009

Was very good and easy to prepare, my family enjoyed it.

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Cooking Mamacita

Cooking Level: Intermediate

Home Town: Fort Stockton, Texas, USA

Living In: Odessa, Texas, USA

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Reviewed: Oct. 1, 2009

This is a great recipe. Instead of the can of tomatoes with chili's ,I used a medium hot tomatoe salsa and use half the chicken broth.You will not need the chili powder.It gives it a nice kick.

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koby

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Reviewed: Sep. 28, 2009

This is a favorite around my house....we serve it with a little tomato/cilantro salad and tortilla chips! Yummy!

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texas.momma

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Reviewed: Aug. 24, 2009

This recipe was very good. It wasn't runny at all and stayed together nicely. I will add more chili powder and garlic salt next time. Maybe cook the chicken with some Tex-joy to add more seasoning. Overall a good recipe that will definetly be put into regular rotation. Thanks!

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darlintxdaisy

Cooking Level: Intermediate

Home Town: Mauriceville, Texas, USA

Living In: Beaumont, Texas, USA

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Reviewed: Jul. 25, 2009

This is always a pleaser with my whole family of 6, which in itself is a miracle! I prefer the tortilla's sliced into strips. I just use my pizza cutter and zip through them. I make a side dish of spanish rice or chips and salsa.

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tammydz

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Reviewed: Jul. 10, 2009

i liked this! we always have so much tortillas and i was finding ways to use them up. this was very good but it was runny. next time i will probably just add 1 cup or 1/2 a cup of broth to the sauce. but i will make this again

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alejandra

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Reviewed: May 25, 2009

Broth ruined it. It made the tortillas runny. I usually make it without broth and with flour tortillas and it's amazing.

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Jamie

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Reviewed: May 17, 2009

Gave it 5 stars for the way I made it. This is basically the recipe my grandma gave to me years ago. I left out garlic and chili powder and used flour tortillas (I do NOT like corn tortillas). Also, I mix all of the ingredients together (except cheese and tortillas) and then layer tortillas, mixture and cheese. My family loves this recipe. Also when I cook the chicken I boil it in water with herbs, celery, pepper and chicken bullion. Then instead of separate chicken broth I just use the liquid from the pot. Good Recipe.

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KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: May 8, 2009

This recipe I have used for years, and do several variations. I like for it to have a real authenic mexican appeal. When I simmer the soups, and rotels together I like to add cumin,chili powder, mexican seasoning,a little garlic powder, and some fresh chopped cilantro.Sometimes I will use tortilla chips instead of tortillas.Top with some mexican blend cheese for more zestiness, dried cilantro and some jalapeno slices.You can garnish with a dallop of sour cream too.

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Dee

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Reviewed: Apr. 28, 2009

I also live in Texas and luvvv King Ranch Chicken,I followed this recipe and Everyone loved it! It was even better the next day! Thank you.

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Lisa

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Apr. 15, 2009

My husband loved it, I thought it was just your average chicken casserole with a little heat. I followed the recipe to a T and I'm not sure I'll bother making it again.

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Mrs Lash

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 9, 2009

Very Rich and Soupy! It is an OK recipe..I may make it again with some needed adjustments. It ended up soupy even though I dipped the tortillas in the chicken broth rather than adding the chicken broth to the soup mixture. It may have been better had I cut down on the soup a little and added more cheese.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Apr. 9, 2009

I used corn chips instead of tortillas for more body and drained liquid from the Rotel. I also used dried onions and they worked fine. A big hit at our house, I think this is going in the dinner rotation!

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Katarina

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Reviewed: Mar. 16, 2009

Sorry this dish just didn't work for us. I read the reviews and reduced the amount of broth as suggested, but still turned out very soggy and soupy. I don't think I will make this again.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

I grew up in Texas & love this stuff. I disagree with the reviewer that said drain the Rotel, you don't. I did only use half of the chicken broth (homemade). Used Healthy Request soups to help with the sodium. Yum, & a great way to use leftover Beer Butt Chicken. Even better for lunch the next day.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

I would recommend draining the diced tomatoes. I will try again that because it tasted great.

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Reina

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Reviewed: Mar. 10, 2009

I learned about this dish from a restaurant. I keep the recipe almost as it is. I do saute the chicken with olive oil, garlic powder, and onion powder. I also saute the diced onions. I add about 3/4 of the chicken broth. As a cheese lover, I do double the amount. Overall my house loves it and it is easy to make.

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Kelly & Robby

Cooking Level: Expert

Home Town: Beacon, New York, USA

Living In: Burleson, Texas, USA

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Reviewed: Mar. 10, 2009

Did not have a lot of flavor. Also I used less than half the broth that was called for and that was a little too much. If anyone else has the same experience I'll tell you what I did with the leftovers. I took a smaller casserole dish and layered the original recipe, then sour cream, chopped canned chile peppers, black olives and I added cumin and ground red pepper. Added cheese just before taking it out of the oven. NOW it was very good.

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OKIECOOK1

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Chelsea, Oklahoma, USA

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Reviewed: Mar. 9, 2009

I really wanted to like this and it has a lot of potential but it did not work out for me. I'm thinking I should have cut the tortillas into strips, cooked the bell pepper and onion before adding it to the layers and cooked it longer altogether. For me this was runny, the soup mixture didn't seem to set. Runny on top of crunchy undercooked onion and bell pepper made for a night of indigestion. Even the tortilla didn't cook, you would think 40min in the oven with the soup mixture would have turned them to mush but no, chewy. Will try this again but not this recipe.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Mar. 9, 2009

This was great!! I have little children and the rotel was a problem... so next time i will omit rotel and add only diced tomatoes and some spices.. chili or maybee taco seasoning. I did do changes via other coments. I made only a few layers, botom layer was tortillas dipped in broth, next was choped chicken, next was sauteed onion, green pepper and garlic, next was corn, then was a chopped up block of velveta cheese, topped by the soup/tomatoe mixture. DELISH!!! definatly needed a little more than 30 min... next time will do 40 min at 350*

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