Reviewed: Apr. 7, 2007

My husband and I thought this was very good, but a little too spicy for the young kids. I followed other's suggestions to cut the chicken broth down to one cup. The casserole was a little soupy, but after 1/2 hour of sitting out it was fine. I would definitely make this again.

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SHEDEL

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Reviewed: Mar. 16, 2007

Absolutely delicious. I haven't had king ranch chicken in a while..this was just like I remembered it. People complain about it being soupy, but I just let it cool down for like 30 minutes after I took it out of the oven and it turned out good. I think the answer to the soupy question is not using foil and letting it set after baking it. Do not use foil while baking it or when cooling it.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 24, 2007

I read many a review about too much liquid/too soupy. I made mine a day in advance, and figured the corn tortillas would soak up liquid. So, I ended up using 1 1/2 cups broth. It was good, but maybe 1 cup would be better. I used double cheese. I 8oz bag medium medium shredded cheddar and 1 8oz bag mexican blend shredded cheddar cheese. I mixed the cheeses in a bowl and tossed in the chili powder and garlic salt, to evenly distribute the flavor (rather than just on top). IT was great. The recipe makes a big batch. Next time, I will split in into two smaller pans. 1 spicier for adults and 1 regular for kids. I forgot bell pepper and it was still good. We served with olives and sour cream with a salad and corn on the side. Bonus, it was even better the next day (Saturday lunch). We'll be making it again. This is the first mexican style casserole my husband has ever liked.

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LadyBugMomma

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Feb. 12, 2007

Very good...somewhat soupy, as others have mentioned, in spite of my using only 1/2 can chicken broth. Next time I will also let it sit after baking like lasagna needs to. I think I will also try making more layers (perhaps four instead of two?).

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patriotizm

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Reviewed: Jan. 21, 2007

This was okay, as others stated I left out the broth and dipped the tortillas in it instead. Thickness was still a bit soupy, but better after it sat awhile out of the oven. I think if I made it again I'd leave out the tortillas all together and use rice instead.

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Sherri

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2007

Great recipe! As others have stated, I've changed mine up a bit. I always use flour tortillas (ripped into pieces) which I would think absorbs better than corn tortillas. I use the broth from boiling the chicken pieces and then only about 1 cup. I omit the onions and bell peppers – that’s just too much work for this simple dish! I use Tony Chachere's seasoning instead of the ones mentioned. Although this recipe has always been a family favorite - I switched to the Extra Hot Rotel tomatoes a few years ago and being Cajuns in Texas – we really liked the extra hotness!

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RR919

Cooking Level: Expert

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Reviewed: Jan. 7, 2007

Made this today and my family just loved it. I used Ro-tel. I forgot the chili powder but then again, I don't like it. I didn't use broth or bell peppers. I used a mixture of jack and cheddar cheese. It is a little bland, but still very good and comfort food.

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MLara0208

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 17, 2006

Very good. I used tortilla chips and they worked great. Like others I did not use the broth, however, I did pour an additional can of Rotel tomatoes over the top of the casserole. Since I used the tortilla chips I think I needed the additional moisture and it worked beautifully.

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Nov. 7, 2006

Very bland, didn't look at all like the picture. I made it as the recipe stated, but it was nothing I would ever make again.

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LIZARDHIPPIE

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Reviewed: Oct. 20, 2006

Made this using a few of the changes in other comments; cut tortillas into strips, decreased chicken broth to 1 cup and only used to dip tortilla strips, added 2 cloves of fresh garlic, pressed and sauted with onion and bell pepper until onion was translucent and tossed chili powder into cheese before sprinkling on layers. It was sooooooo excellent! Made one for my family and 1 for another and everyone wants more!!!! Next time I will use 2-3 whole chicken breasts and up the cheese to 12 ounces. Still it was EXCELLENT the way it turned out, just trying to tweak it a little more.

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T1INA

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Reviewed: Sep. 12, 2006

Awesome recipe, we loved it. However next time I will do a few things different. I let mine cook for 35 min & that wasn't quite long enough. My onions were still a little crunchy. Also, I will let stand for a few minutes after it comes out the the oven. My boyfriend cut into it right away and that left it a little soupy. The soup didn't have time to thicken. Great recipe though...Thanks!

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Andrea

Cooking Level: Intermediate

Home Town: George West, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: Sep. 3, 2006

This is an incredibly flavorful and very easy-to-personalize recipe. I subbed a can of cheese soup for the mushroom, and sauteed the peppers and onions with some spices to soften them, and those worked great for us. I used the full amount of broth and while it was soupy when hot, the extra liquid was thick and delicious, not watery at all. If you prefer drier tortillas/casseroles decrease the broth, but I think I'll stick to making it this way. Serving with tortillas and rice would work well. Thanks for sharing :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Sep. 3, 2006

my family loved this casserole--I did reduce the broth to 1 cup and i used breaded chicken breast patties it came out great

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kelli

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Reviewed: Aug. 29, 2006

I don't understand the hype with this one. Boring, soggy, bland- and I even used halapeno cheddar. And all the King Ranch Chicken Casseroles look approximately the same. I'm going to try the burrito pie next time.

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Welsh@heart

Cooking Level: Expert

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Reviewed: Aug. 28, 2006

This was great!! My kids are picky eaters and just loved it

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Shelia

Cooking Level: Intermediate

Home Town: Broaddus, Texas, USA

Living In: Groves, Texas, USA

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Reviewed: Aug. 28, 2006

Being from Texas I've tried many recipes for King Ranch chicken casserole but this is by far the best my family and I have ever tasted. I did saute the pepper and onion before adding them to the cassserole so they wouldn't be hard. I also dipped the tortillas in the chicken broth and only used 1 can of chicken broth to the casserole and it came out PERFECT. The family is already asking when I will make this again.

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Jen

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2006

very good, very easy- tastes like my Grandma's recipe!

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Jennifer W

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2006

Awesome! Everybody loved it and the recipes makes tons!

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lace

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 24, 2006

This was a wonderful chicken tortilla casserole. Very easy to prepare with ingredients usually on hand, I used a bag of toasted corn doritos and it came out great. I used 5 chicken breasts instead of measuring and saved the broth they cooked in to make this. I used a frozen fajita blend (green & red peppers, onions) and sauteed that in a little olive oil until it was tender-crisp and then added a clove of minced garlic. I went ahead and put the garlic powder and chili powder in the broth mix. I still sprinkled a little over the top, but only a very light dusting of either, the majority of it was in the broth part. I made a pan of this for hubby's Christmas luncheon and he said everyone raved and there are no leftovers.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 26, 2006

I took some of the suggestions made by other reviewers and this recipe turned out excellent. I dipped the tortillas in the chicken broth, but did not add the broth to the mixture and I sauteed the onions in fresh garlic before adding them to the soup mixture. Also, I only made one set of layers in a 15x10 dish: softened corn tortillas (I only used 6), chicken, cheese, soup/tomato mixture, more cheese on top. I only used about 6 oz. cheese and that was plenty for us. The cheese tasted great blended with the soup and I'm glad I did *not* use velveeta, which is what I would typically expect in King Ranch Chicken. I also sprinkled some cumin, paprika and chili powder on top and left out the garlic salt, thank goodness, because the dish was plenty salty as-is. All in all a this is a delicious, filling recipe that tasted even better as leftovers.

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ChaChaKABOOM

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King Ranch Chicken Casserole III

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