Sherri's Chicken King Ranch Casserole

Recipe by Mrs.Jack
READY IN: 1hr 30mins


  • 1
    white onion, chopped
  • 1
  • 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.