Carol's King Ranch Casserole Recipe - Allrecipes.com
Carol's King Ranch Casserole Recipe
  • READY IN hrs

Carol's King Ranch Casserole

Recipe by  

"Layers of boiled chicken, a creamy soup mixture with red bell pepper, diced tomatoes and green chile peppers and flour tortillas are covered with shredded cheese and baked. Tex-Mex at its best! There are several versions of this, but this is my own rendition. One of my family's favorite meals."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.
  2. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese.
  5. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2003

This turned out great. I made a few modifications: NO BEANS! I have lived in Texas for 27 years and no one has ever served me KRC with beans in it. We serve the beans on the side! Also, I used a mix of corn and flour tortillas. This is a terrific recipe for it, not too much of anything - a perfect blend. This casserole was derived from the famous King Ranch, in Kingsville, Tx. AAA+++ for flavor.

 
Most Helpful Critical Review
Jan 03, 2004

I really tried to like this recipe but my whole family just choked it down, which was a bummer because it is not the cheapest casserole to make with all it's ingredients. I followed the recipe to a tee but it was just yucky...maybe it needs corn tortillas rather than flour as they tend to become a mushy, floury mess. Abyhow, it didn't work for me.

 
Dec 05, 2011

This recipe is a lot like a chicken enchilada recipe that I usually make, but this recipe is so much easier and quicker. 5 stars from my husband and 4 stars from me. I used a 10 oz can of rotel tomatoes instead of the 14.5 oz can of diced tomatoes and it was perfect, not too soupy.

 
Nov 17, 2008

NEVER use flour tortillas in King Ranch Casserole! They make the casserole gummy. Only corn tortillas!

 
Sep 23, 2003

Awesome, Awesome, Awesome. And suprisingly easy. My husband never eats white meat or bell peppers and he ate this, seconds at that. We will me be making this a lot more. Thanks.

 
Sep 10, 2008

Excellent - Left out the beans, and added a can of corn (drained) instead. Yummy!

 
Dec 10, 2004

Very good casserole. Husband loved it! I made a few changes based on what I had on hand. Used green pepper instead of red, plain cooked pinto beans with added 1 T. chili powder and 0.5 tsp cumin, and 16 corn tortillas instead of flour. Had wonderful flavor and was not dry at all. Will definitely make again.

 
Dec 21, 2004

excellent and MUCH easier than my old recipe! i made is as directed and it came out just right! i used one of those mesquite flavored roasted chickens from the deli at the grocery store to cut down on cooking time and it was wonderful! oh, i did put the beans ON THE SIDE, as that is how we do it here in Texas :) Thanks for a great recipe!

 

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Nutrition

  • Calories
  • 632 kcal
  • 32%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 1745 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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