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Quick and Easy King Ranch Chicken Casserole


From: Southern Living Rotisserie Chicken Cookbook. Oxmoor House, 2012.

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Rate this recipe 4.4/5 (8 Votes)


  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 garlic clove, pressed
  • 3/4 cup chicken broth
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 2 (10-oz.) cans diced tomatoes and green chilies, drained
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp Mexican-style chili powder
  • 3 cups shredded rotisserie chicken
  • 3 cups (12 oz.) shredded sharp Cheddar cheese
  • 3 cups coarsely crumbled lime-flavored white corn tortilla chips


Servings 8
Preparation time 25mins
Cooking time 90mins


Step 1

1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in Chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.

3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

TIP: Substitute 1 tsp chili powder and 1/8 tsp ground red pepper for Mexican-style chili powder, if desired.

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