Best King Ranch Ever

Best King Ranch Ever

razzchick 0

"A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole."
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35 m servings 293 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
  3. Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
  4. Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.


  1. 27 Ratings

Most helpful positive review

I've been using this recipe for years but I always add a chopped green or red pepper and substitute the hot Rotel tomatoes since we like things a little spicier. Sometimes I use chopped jalapen...

Most helpful critical review

If you substitute flour tortillas for the corn, double the amount of tortillas you use. I made it last night and the tortillas had almost dissolved; however, the casserole has great flavor and I...

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I've been using this recipe for years but I always add a chopped green or red pepper and substitute the hot Rotel tomatoes since we like things a little spicier. Sometimes I use chopped jalapen...

Easy, delicious, made a couple small changes due to lack of ingredients in pantry -- but came out great. Served with Frito Scoops on the side.

I don't know what I expected, but, this was really good. I didn't expect it to be that good. Thanks. I might cook the onions and mixture a little bit next time...but, there will definitely be...

This was VERY good... in fact before I could get a chance to plate everyone's dinner, my hungry husband grabbed a plate and I got a thumbs up. Now... the only critique I have is that it should ...

great for a go too King Ranch Chicken. Easiest one I have made but taste as good as the Southern Living one I have been making for years that is a lot more involved!

An old time favorite I have not cooked in years. Little too spicy for my sensitive stomach so will cut back on the chiles and Rotel next time. One of the best things about this recipe is how ea...

My mom made this occasionally and used tortilla chips instead for a crunchy effect which was great. Always have loved this dish!

This was amazing. We actually fought over the leftovers. I made exactly as stated above except I used some leftover thighs and legs that needed to be used. I also baked maybe ten minutes longer ...

I make this but I do some modifications. I use 4-5 chicken breasts, all cream of chicken soup, milk instead of broth, 3 cans of Rotel (I like it spicy) and I just layer 6 corn tortillas per lay...

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