King Ranch Chicken

King Ranch Chicken is a very tasty and easy to make Tex-Mex recipe. I sometimes make this using leftover Deli Chicken.

King Ranch Chicken

This casserole may be frozen and reheated.


  • 2 tablespoons butter
  • 1/2 cup bell peppers, any color or a mixture of colors, chopped
  • 1/2 cup chopped onion
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 (14.5 ounce) can diced tomatoes and chilies, undrained (Ro*Tel)
  • 2 cups chicken breast, cooked and chopped
  • 6 (12 inch) flour tortillas, cut into bite size pieces
  • 3 cups Monterey Jack or Cheddar cheese, shredded


  1. Heat oven to 325 degrees F.
  2. Melt butter in a saucepan over medium heat. Add peppers and onions and saute for 2 to 3 minutes or until they begin to soften.
  3. Add both cans of soup, diced tomatoes and chilies and chicken to the saucepan and mix together.
  4. Spray a 13 x 9 inch casserole dish with cooking spray.
  5. Add 1/3 of tortilla pieces to bottom of the dish, followed by 1/3 of the chicken and soup mixture and 1 cup of cheese. Repeat layering two more times, ending with cheese.
  6. Bake uncovered for 30 to 40 minutes or until hot and bubbly.

Yield: 10 servings