King Ranch Chicken Casserole III

King Ranch Chicken Casserole III

"A spicy, savory baked chicken treat. Food fit for kings!"
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Ingredients

1 h 30 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1102 mg
  • 44%

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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
  3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 247
  1. 330 Ratings

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Most helpful positive review

I grew up in Texas and remember eating this ALL the time as a kid. My mom's recipe is almost identical, although we do a few things different. First, add a couple of cloves of garlic to the on...

Most helpful critical review

Folowed advice of other reviewers and only used on e cup of broth. This as a good recipe but we did not like the corn tortillas. Wil def try again Maybe use flour tortillas? The sauce was great!

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I grew up in Texas and remember eating this ALL the time as a kid. My mom's recipe is almost identical, although we do a few things different. First, add a couple of cloves of garlic to the on...

Wonderful! My mom had this recipe for years, and now I have it online. :) Her steps are MUCH easier though, and you DON'T add the broth to the mixture (would make it too soggy, as others have ...

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 ...

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...

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 sau...

This recipe has been in my family for years, but we do not do two layers - just tortillas in strips topped with chicken, topped with shredded cheese (we use 1 lb. Velveeta or mexican Velveeta is...

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 ...

I prefer to leave out the broth, use 3 cups of cheddar, and add about 1/4 cup coursely chopped cilantro, and 1 large chopped fresh jalapeno. Delicious!

Easy and satisfying. A keeper!

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