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  • Writer's pictureNicole Kuhn

King Ranch Casserole

Updated: Nov 7, 2020

King Ranch Casserole is a staple down here in the south. A filling Tex Mex style casserole, this dish is layered with corn tortillas, chicken, peppers, and cheese. It's the perfect meal to satisfy a cowboy after a long day of ranching or farming- at least I think that's where the name came from, but don't quote me on that.





  • 2 lbs. chicken (can be breast, thighs, or whatever you have on hand)

  • 1 tsp. caldo de pollo

  • 1 can cream of chicken soup

  • 1 can cream of mushroom soup

  • 1 tsp. chili powder

  • 1 can rotes tomatoes and chilis

  • 1 onion, diced

  • 1 package corn tortillas

  • 1 bell pepper, diced

  • 1/2 lb. longhorn cheese, grated


  • Preheat oven to 350ºF.

  • Boil chicken in water seasoned with clad de pollo for about 30 minutes, or until fully cooked. Shred the chicken and reserve the broth, set aside.

  • Add your bell pepper and onion to a skillet over medium-high heat with about a tablespoon of olive oil and sauté until tender.

  • In another pot, heat cream of chicken, cream of mushroom, chili powder, rotes, onions, and bell pepper with some broth from the boiled chicken.

  • Place the tortillas in a bowl and ladle a few cups of the broth from the boiled chicken over the tortillas.

  • In a casserole dish, begin with a layer of tortillas, then shredded chicken, soup mixture, and grated cheese. Repeat until you have used up all of the ingredients.

  • Bake for 15-20 minutes.

  • Serve and enjoy!

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