Reviewed: Oct. 26, 2007

Yum, this was great! I made 2 8X8pans and froze one. Things I did different...I sauteed the onions, peppers cubed boneless chicken with garlic, added a little bit of taco seasoning. Used broken taco shells soaked in the broth. then layered taco shells,chicken and veg, cheese. Poured the 2 soups on top then added xtra cheese. Left out the rotel, my son doesnt eat tomatoes. But I topped mine with hot salsa.

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BB34

Cooking Level: Expert

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Reviewed: Oct. 17, 2007

Great meal! Fun variety. Addicting flavor!

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WendyDay

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Oct. 15, 2007

Very good! I cut the tortillas in strips and dipped them in the chicken broth as others suggested. I sauted the onion with some garlic and left out the bell peppers. I also tossed the cheese with the chili powder and thought the 2 cups of broth was a good amount. Next time, I think I'll try flour tortillas or crushed tortilla chips as others have done. But, it was still very good!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 7, 2007

Well... It was just okay. The flavor was okay, the texture was okay... I was expecting "more" I guess. I did follow many of the other suggestions and cut back on the broth - I'm very grateful. I'm also very grateful for the tip to let it sit. Follow both of those tips - dinner will turn out... well, okay.

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PLYSLZ

Cooking Level: Expert

Home Town: Yakima, Washington, USA

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Reviewed: Sep. 22, 2007

This is very easy to make. My husband loved it! Things I did differently: I marinated the chicken in lime juice, honey, chili powder, a little olive oil and pepper before sauteing it. I left all of the juices from cooking in the chicken when I mixed it into the casserole. I mixed the chicken in with the two cans of soup and Rotel to make it easier to prepare. I sauteed the peppers and onions for just a couple of minutes so they wouldn't be crunchy. I only used 1/2 cup of broth when mixing the soup. The rest I used to soak the corn tortillas, which I cut into eighths, for just a couple of minutes before adding the tortillas to the casserole dish. I discarded the rest of the broth. I found this to be a perfect consistency. It wasn't at all soupy...just creamy, and the tortillas were not chewy at all. I probably used more cheese than it called for. Things I would do differently next time. Grill the chicken for more flavor. Put more green chiles and chili powder in it...it wasn't really spicy enough for my taste (I live in Texas and am used to the heat!). Other than that it was great. I served it with a salad of romaine, a few beans (I used Ranch style pintos), corn, cheddar, salsa and a dressing of lime, honey, olive oil and ground pepper. Very tasty!

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Ashley

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 20, 2007

this is an easy and quick recipe, that I made with frozen chicken breast, which are very handy to keep around. I might mix the garlic salt and chile powder in with the soup mixture next time. A winner!

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SwondPooping

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 20, 2007

This was just "okay" as far as my family and I were concerned. I skipped the broth, let it sit and it was not soupy but it just tasted like rotell--not much else. I even used 1/2 pepper jack cheese and it didn't do much for the flavor. I'm not sure what we were expecting. I'd rather spend the same amount of time/energy making chicken enchiladas for something spicy or a creamy chicken divan casserole for something savory. I'm glad I tried it as I had never had King Ranch before, but it just wasn't our thing.

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kate

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Reviewed: Aug. 19, 2007

I made this recipe using the variations that Podger1 recommended. This casserole is by far one of my absolute favorites!!! I

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Cheesygal1

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Reviewed: Aug. 18, 2007

I have been looking for a great King Ranch Chicken recipe, and this is it! Easy and delicious.

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 8, 2007

I ate this a lot growing up. It's one of my favorites. My mom used to make this for Church Fundraisers all the time. It freezes well. I like the recipe as is.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2007

This is an absolute favorite in my house! My husband scarfs it and brings it to lunch over the next few days afterwards. Rotel tomatoes are the only way to go with this recipe, and a few dashes of hot sauce adds a nice kick.

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: Jul. 15, 2007

I love this recipe! My family has been making a similar recipe for years. In my recipe, I use 2 cans of cream of chicken and no cream o mushrooms, & I go ahead and mix the chicken with the sauce rather than layering seperate (saves a step). I also save some diced chiles and tomates to put on top layer for color. I hope everyone enjoys this recipe as much as my family does. It is super easy and quick but wows dinner guest.

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JEANETTEMORTENSEN

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Jul. 6, 2007

This was a pretty good recipe. I added sour cream and ¾ of chicken broth. I will reduce the cheese next time.

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THEA303

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Reviewed: Jul. 3, 2007

This wasn't as good as I expected from all the great reviews... was alittle soupy, even after sitting out a 1/2 hour. If I ever try this again, I'll probably switch up the kinds of soup, and use less broth, more totillas to soak up the extra liquids. It was just "ok".

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RachGirl

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jun. 23, 2007

I just moved to the South and this recipe is very popular here but it is called by the brand name of the tomato and chile mix. I grilled the chicken breasts to add an extra layer of flavor. I didn't shred them or chop them up but I left them in large chunks. I also left some of the chips whole and used them to line the sides of the pan to make it prettier!

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Eclectic Cook

Cooking Level: Expert

Home Town: Moundsville, West Virginia, USA

Living In: Bentonville, Arkansas, USA

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Reviewed: Jun. 14, 2007

This recipe is very much like mine. The differences: I use 2 cans of cream of chicken soup and 2 cans of diced tomatoes with green chilies (Rotel). I use garlic powder instead of garlic salt; I also sprinkle ground cumin in addition to the chili powder. My family loves this dish.

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Melissa in Texas

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Reviewed: Jun. 7, 2007

It only needs about 3/4 cup of chicken broth. I thought it was a little too runny.

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Erin H

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 7, 2007

Smells and tastes good, but the consistency was a little too soupy for me. I'll keep the recipe but use less broth next time. Also, I added a can of black beans for extra fiber and my husband loved it!

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L. J. Renner

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 27, 2007

This was the first time I made this and we really liked it. I was able to freeze it - which I was a little reluctant to do because I was afraid the tortillas would get soggy but they didn't. The only change I will make for the next time is to saute the onion and bell pepper, they were a little too crunchy for me.

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SPICKENS

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Reviewed: May 16, 2007

This recipe was really good. It was the first time we had this. It was a mix of a taco and enchilada casserole taste. Since I made it just for two we had lots of leftovers. Since we like leftoevers we were happy... only to find out this dish doesn't reheat well. The tortillas get soggy and taste funky. So if you are making it for a few people, split the recipe up- cook one half and freeze the other half. This recipe was good, and we will make it again!

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