Recipe: King Ranch Chicken

A few years back, a dear friend gave me a recipe for King Ranch Chicken. It is so stinking easy to make and kids love it because it has three of their favorite things, chicken, cheese, and soft tortillas. If you’re needing a new twist on chicken with a Tex-Mex taste, this is it. Did I mention it is easy? πŸ™‚

King Ranch Chicken

1 whole fryer chicken, cooked and deboned – save the broth
1 large onion
grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild Rotel
Chili Powder and Garlic Salt

Boil 1 fryer chicken with onions and seasonings. Save broth. Debone the chicken and combine with one large onion, chopped fine.

1 Package (Large sized) soft flour tortillas – cut into strips. Dip the strips into the chicken broth until soft. Layer with the chicken into a 3 quart buttered casserole. Layer until dish is 3/4 full. Top with 8 oz. grated cheddar cheese. Sprinkle with 1 1/2 teaspoon chili powder and season with garlic salt to taste. Mix the soups and Rotel together. Pour soup mixture over entire dish. Bake 1 hour @ 350 degrees. Serve with spanish rice and a side salad. Viola! You have dinner.

Y’all Enjoy! πŸ™‚


4 Comments Add yours

  1. Deb says:

    Would this recipe still work if you killed the mushroom soup and used, perhaps, cream of celery? Otherwise, I say YUM!

  2. I bet my kids would eat this one! Yum!

  3. Kath says:

    Sounds good!! With Baked Fudge for dessert???

  4. starwoodgal says:

    @ Deb – yes I think the Celery Soup would probably work or just use two cans of cream chicken or maybe Campbell’s Cheese or Tomato.

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