The Adventures of Kitchen Girl

February 5, 2009

King Ranch Chicken Casserole

Another one for the "quick and easy" files! Super simple to make and can be assembled ahead of time and baked when you're ready for dinner. In fact, I think it is even better made a day in advance. The flavors get a chance to mingle and the tortilla soaks up all the yummy goodness from the sauce. I also find that it cuts into squares much more easily when it's been made ahead, refrigerated, and then baked the next day as opposed to assembling it and baking it in the same session. This is very flavorful, but not too spicy for the kids. Certainly you can kick it up a notch with hot sauce, if you like :) A dollop of sour cream is a great addition as well.

King Ranch Chicken Casserole


1/4 cup butter
1 med. green bell pepper, chopped
1 med. onion, chopped
2 cans (10-3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) Ro*tel chopped tomatoes (see notes below)
1 small can chopped green chilies
1 small can chopped black olives
2 cups cubed cooked chicken
18 corn tortillas, torn into bite-sized pieces
3 cups (12 oz) shredded cheddar cheese
Sour cream to garnish

Notes: Ro*tel tomatoes are chopped tomatoes with green chilies added, if you cannot find Ro*tel, just get regular chopped tomatoes and add another can of green chilies.

Preheat oven to 325 degrees F* In a large saucepan, cook pepper and onion in melted butter, until tender-about 5 min. Add soup, Ro*tel, olives and chicken, stirring until well blended. In a 13x9x2-inch baking pan, alternately layer tortillas, soup mixture and then cheese, repeating for 3 layers, ending with cheese. Bake 40 min. or until hot and bubbling. Serves 8