King Ranch Chicken Casserole Recipe

So this is my mom’s recipe, but I finally asked her for it and man it’s just so good.


  • 1 package of corn tortillas
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Rotel tomatoes
  • 3 chicken breasts
  • 1 green bell pepper
  • 1 small onion
  • 2 cups Cheddar cheese (or whatever cheese you like)
  1. Boil the chicken (as it’s cooling, you can do some of the other steps).  SAVE YOUR WATER once the chicken is done. You will use it later.
  2. Preheat oven to 350°.
  3. Core your bell pepper, then chop it and the onion finely and mix together in a bowl. Set aside.
  4. Shred your cooked chicken (also finely). Set aside.
  5. Mix the cream of chicken and cream of mushroom soups together in a medium bowl. Mix the Rotel tomatoes into the soup mixture. Set aside.
  6. Tear up the tortillas into quarters and spray a 9×13 pan with cooking spray.
  7. Dip your tortillas into the chicken broth water you saved (so they are a little soggy) and put down a layer of the tortilla quarters until the bottom is well covered.
  8. Spoon a layer of the Rotel/soup mixture into the pan.
  9. Spoon a layer of the peppers/onion mixture into the pan.
  10. Add a layer of chicken.
  11. Repeat the layering one more time (tortillas, rotel/soup, peppers/onion, chicken).
  12. Finish with a final layer of dipped tortilla quarters on top, topped with whatever cheese you wanted.
  13. Bake at 350° for an hour.

Serve with salsa/sour cream and enjoy! 🙂

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