Wednesday, October 14, 2009

King Ranch Chicken Casserole

I've held off posting this recipe because I never got a final shot of the dish. I made it for my hubby to take to work for lunches and then thought darn it how am I gonna get a final beauty shot when I don't have it here. Oh well, I do plan on making it again so when I do I'll update this post with a final shot of the dish. My hubby raves of this and said it's the best he's ever had. I know most of the time he probably just says that but he kept going on and on and on about it so I think he really did like it.

King Ranch Chicken Casserole
(Adapted from Southern Living 40 Years of Our Best Recipes)

2 tablespoons butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz) can diced tomatoes and green chiles, undrained
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups crushed tortilla chips
2 cups (8 oz) shredded cheddar cheese

Garnish: fresh cilantro

Melt butter in a medium skillet over medium high heat. Add chopped onion and bell peppers; saute 8 minutes or until tender.

Stir in chicken and next 5 ingredients; cook, stirring occasionally, 2 minutes.

Place 1 cup crushed tortilla chips in a 13x9 inch baking dish.

Layer with half of chicken mixture and 1 cup shredded Cheddar cheese.

Repeat layers, ending with cheese.

Bake, uncovered, at 325 degrees F for 45 minutes or until mixture is thoroughly heated. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.


  1. The colors in that first photo are breathtaking. This sounds marvelous.

  2. Oh it looks good, I'm sure he meant it when he said he liked it.