The Dish | King Ranch Chicken

A dear Southern friend brought this to me when I was on bed rest with my first born. This comforting casserole has grown to become a family staple especially with the teenage boys! While maybe not the healthiest meal, times like this mean we make do with what we have and many of the ingredients called for here are from the pantry. This is also a great one to freeze, so double up if you are stocking up for future meals.


  • 1 dozen corn tortillas
  • Chicken stock
  • 1 large roast chicken, shredded
  • l large green pepper, chopped
  • l large onion, chopped
  • 2-4 tablespoons olive oil
  • 1 pound cheddar cheese, shredded
  • 1 teaspoon chili powder
  • garlic powder to taste
  • salt to taste
  • 1 10 ¾ -ounce can condensed cream of chicken soup
  • 1 10 ¾ – ounce can condensed cream of mushroom soup
  • 1 10- ounce can tomatoes with green chilies, crushed


  • Soak tortillas in boiling chicken stock. Place in bottom of 3-quart casserole.
  • Top with chicken pieces
  • Saute green pepper and onion in oil until tender and layer over chicken.
  • Add cheese to casserole, sprinkle with chili powder, garlic powder and salt; Spoon undiluted soups over and top with crushed tomatoes and chilies.
  • Bake at 375 for 30 minutes, or freeze and bake after thawing.

Yield: 6-8 Generous Servings

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