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King Ranch Chicken Casserole



• About 4 pounds of boneless chicken, cooked and shredded
• 1 large yellow onion, diced
• 1 can (10.5 oz.) cream of mushroom soup
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup chicken broth
• 1 can (10 oz.) jalapeno slices (more if you like it hotter)
• 3 chipotle peppers in adobo sauce, chopped
• 1 can (10 oz.) diced tomatoes with green chiles
• 2 medium tomatoes, sliced
• 16 oz. shredded Mexican-blend cheese
• 1 large bag tortilla chips OR 12 corn tortillas, cut into pieces
• Garlic powder and salt and pepper to taste


Preheat oven to 375 degrees F. In a large skillet, sauté the bell peppers, ¾ of the jalapenos, the chipotles, and the canned tomatoes. Cook until the onions become slightly translucent. Add the soup, broth, and chicken. Bring to a slow simmer and add salt, pepper, and garlic powder, as desired. Bring to a slow bubble; it needs to be hot.
In a large, sprayed baking dish, place a layer of broken chips or tortilla pieces and top with a layer of the cooked mixture. Cover with cheese. If you have a smaller deep dish, repeat the layers, making sure cheese is on the top. Layer the sliced tomatoes and the rest of the jalapenos on the cheese. Bake for 30 minutes or until the cheese melts. This makes a large casserole perfect to take to a potluck.
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