This recipe for King Ranch Chicken was stolen from ro-tel.com. I saw a cooking show where they were talking about King Ranch Chicken and I thought this recipe would have a ranch dressing flavor. There is no ranch dressing flavor, but it was supposedly named after a dish served on a Ranch that was owned by the King family. I was disappointed that there was no ranch flavor at first, but then I was intrigued about the recipes I was finding online. This recipe was chosen because I liked that it was posted by Ro*tel products and the instructions were straight forward, which is always a plus when making a recipe from an online source. Take the chance to make this recipe, it has simple ingredients but they are lots of great flavors. It’s a great Tex-Mex lasagna.
“Good food is very often, even most often, simple food.” – Anthony Bourdain (see more quotes in the Quotes tab)
Preheat oven to 325 F. Spray 9 x 13 pan, set aside. I cook the 2 cups shredded chicken myself (this is not a step in the recipe, see my alterations in the printable recipe). You can use a fajita spice mix packet to season the chicken while cooking.
Once the chicken is cooked, remove from skillet. Melt ¼ cup butter over medium heat. Add ½ cup chopped green bell pepper and ½ cup chopped onion, cook and stir 5 minutes or until tender.
While pepper and onion are cooking, shred the cooked chicken.
Once the vegetables are tender turn off the heat on the skillet.
Add 1 can condensed cream of chicken soup, 1 can condensed cream of mushroom soup, 1 undrained 10 oz can ro*tel diced tomatoes with chilies and shredded chicken to the skillet.
Stir to combine all the ingredients.
Place 4 (6-inch) tortillas in the bottom of the pan, covering the bottom completely. You may need to cut the tortillas in half to better fit in the pan.
Spread a third of the chicken mixture on top of the tortillas.
Sprinkle a third of shredded Mexican cheese from an 8 oz package on top (2 cups of cheese for whole recipe).
Repeat for two more layers of tortillas, chicken mixture and cheese.
Bake uncovered 40 minutes until hot and bubbly.
King Ranch Chicken can be a little messy when plated, due to the cheesy goodness. So it’s not the prettiest, but it is super yummy!
King Ranch Chicken
Yummy, Tex-Mex style lasagna
Ingredients
- ¼ cup butter
- ½ cup chopped green bell pepper
- ½ cup chopped yellow onion
- 1 can (10 ¾ oz) condensed cream of chicken soup
- 1 can (10 ¾ oz) condensed cream of mushroom soup
- 1 can (10 oz) ro*tel diced tomatoes with chilies undrained
- 2 cups shredded cooked chicken breast
- 12 each tortillas 6 inch
- 2 cups (8 oz) shredded cheddar cheese
Instructions
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Preheat oven to 325 Spray 9 x 13 pan, set aside.
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Melt butter over medium heat. Add pepper and onion, cook and stir 5 minutes or until tender. Once tender turn off the heat and stir in both cans of soup, undrained tomatoes and shredded chicken.
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Place 4 of the tortillas in the bottom of the pan, covering the bottom completely. You may need to cut the tortillas in half to better fit in the pan. Spread a third of the chicken mixture on top of the tortillas and sprinkle a third of the cheese on top. Repeat for two more layers of tortillas, chicken mixture and cheese.
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Bake uncovered 40 minutes until hot and bubbly.
Recipe Notes
I cut raw chicken into smaller pieces, so they cook quicker. I cook the chicken in a large skillet, sprayed with non-stick spray. I use a fajita spice mix packet to season the chicken while cooking. Once the chicken is cooked, remove from skillet. While pepper and onion are cooking, shred cooked chicken. I like seasoning the chicken while it cooks to add more flavor to the dish.