Original Rotel King Ranch Chicken
"This recipe is from the Rotel website. This is how my grandmother always made it. She got it off of the can."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄4 cup margarine
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can ro*tel diced tomatoes and green chilies
- 2 cups cubed cooked chicken
- 12 corn tortillas, torn into bite-sized pieces
- 2 cups shredded cheddar cheese
directions
- Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
- Add soups, RO*TEL and chicken, stirring until well blended.
- In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.
Questions & Replies
-
Are the corn tortillas the hard or soft ones? I assume the hard but want to verify for the King Ranch Chicken
Reviews
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And this Fcom folks... is how to make King Ranch Chicken! Forget about all of the fancy versions out there. This is the real deal. Probably my favorite casserole EVER! -
I always use the soft version since the directions say to "tear" not "break". I also don't waste my time "tearing" all the tortillas, I just cut them in to 8ths and go about the casserole construction. Tearing each individual tortilla makes no sense to me in a casserole like this.
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This is the best & easiest recipe out there. I do cut down on onions & green pepper but add a small can of diced green chilies. I also soften my corn tortillas in warm chicken broth.
Tweaks
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Some of my family don't like the peppers so we leave them out, I use the onions that are stewed cooked with the chicken when I stew it and then add 2 cans of black beans to the soup mixture -
I cut the soft corn tortillas instead of tearing them.
