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    You are in: Home / Recipes / Sherri's Chicken King Ranch Casserole Recipe
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    Sherri's Chicken King Ranch Casserole

    Sherri's Chicken King Ranch Casserole. Photo by KateL

    1/1 Photo of Sherri's Chicken King Ranch Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Mrs.Jack's Note:

    This is a family favorite-from my dear friend Sandra. Below is the exact recipe given to me but over the years I have tried many additions and substitutions like: adding mushrooms, poblano or jalapeno peppers, roasted red peppers, kernel corn, diced carrots, sliced zucchini or yellow squash, spinach; or substituting monterrey jack or cheddar cheese, flour tortillas instead of corn, you get the idea-just make it your own! (Plus, don't worry so much about the layers-I've tossed everything together and poured into pan, topped w/ cheese and it was still great.) You can make this a day ahead and it also freezes well-just thaw in refrigerator overnight and bake as directed. If it is too thick (because the tortillas soak-up moisture), just thin w/ some chicken stock. (I've seen other recipes where you soak the tortillas in broth but I've never tried it.) Cooking time does not include time to cook the chicken. I hope you enjoy this as much as I do!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 white onion, chopped
    • 1 green bell pepper, chopped
    • 2 tablespoons butter
    • 1 (10 3/4 ounce) can cream of chicken soup
    • 1 (10 3/4 ounce) can cream of mushroom soup
    • 1 (10 ounce) can rotel, do not drain (diced tomatoes with green chilies)
    • 2 garlic cloves, minced
    • 1 roasting chicken, cooked, boned, and chopped (about 3 cups)
    • 16 ounces Velveeta cheese, grated, and divided
    • 12 corn tortillas, torn into 1-inch size pieces (or use flour tortillas)

    Directions:

    1. 1
      Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
    2. 2
      Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
    3. 3
      Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
    4. 4
      Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
    5. 5
      Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

    Ratings & Reviews:

    • on May 17, 2011

      55

      wondeful used mexican cheese blend for cheese as thats what i had on hand.i also made my own boneless chicken in microwave.Thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2009

      55

      Excellent recipe for King Ranch Chicken! I chose this one because I had a few flour tortillas to use up. I didn't have enough tortillas to make the last row on top, but it was still really tasty! I also used all mushroom soup because that's what was on hand. I really appreciate Mrs. Jack's intro. Written like she was right there by my side. One of the many reasons why I love Texas so much! Mrs. Jack, thanks for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2009

      55

      I love Velveeta cheese and I really like Rotel Dip. This tasted like chicken tortillas covered with Rotel dip! I did leave out the onion and the pepper. I used prepackaged grilled chicken so it was really easy to put together.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Sherri's Chicken King Ranch Casserole

    Serving Size: 1 (273 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 434.3
     
    Calories from Fat 238
    54%
    Total Fat 26.5 g
    40%
    Saturated Fat 12.9 g
    64%
    Cholesterol 82.2 mg
    27%
    Sodium 1583.9 mg
    65%
    Total Carbohydrate 30.3 g
    10%
    Dietary Fiber 2.7 g
    11%
    Sugars 6.5 g
    26%
    Protein 19.5 g
    39%

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