Sherri's Chicken King Ranch Casserole

"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!!!"
Sherri's Chicken King Ranch Casserole created by KateL
Ready In:
1hr 30mins


  • 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)


  • Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
  • Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
  • Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
  • 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.
  • 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.

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  1. dishershey
    5 Fresh Chicken Breast 4 small sweet onions 1/2 stick Butter 1 -12 oz. can Black Olives 2 cans Mild Rotel 1 Family Sized can Cream of Mushroom Soup 1-12 oz. can Whole Kernal Corn Pkg. fresh Corn Tortillas Finely Grated Mexican Blend Cheese Pam Cooking Spray Several 8-inch foil containers (with Lids from The Dollar Tree) Boil chicken in salted water, start cooking from cold, until thoroughly cooked. Chop in large bowl. Chop onions. Cook until tender. While cooking onions, slice black olives. Add both to chopped chicken. Add Rotel, Mushroom Soup and Whole Kernal Corn. Cut approximately 6 strips of corn tortillas and layer in individual foil containers in order above. Tortillas, chicken, then cheese. Repeat. Repeat up until cheese, put on lid and freeze. Be sure to have cheese on hand to top casserole when preparing individual meals out of freezer. Label with contents, instructions and date.
  2. chef313633
    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
  3. Rose is Rose
    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!
  4. Jazz Lover
    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.
  5. KateL
    Sherri's Chicken King Ranch Casserole Created by KateL



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