Wednesday, April 15, 2009

King Ranch Chicken Casserole... A Texas Staple

In Texas, everyone knows of Bob Kleburg and his famous 15 million acre King Ranch located in South Texas. It grew from its early days as a Mexican hacienda to a South Texas Cattle Ranch and ultimately, an international corporate agribusiness. It all began with Richard King, who was a steamboat-captain-turned-South-Texas-cattle-rancher-landowner. This recipe is the perfect reflection of that easy-going ranch lifestyle, reflecting the Mexican influence as well. It is truly the best casserole I make and is served in most Texas homes at one time or another.

Since there are now just the two of us here at home, I usually split this recipe into two or three separate casserole dishes and freeze them for future use. It's such a treat some nights to just toss a casserole dish into the oven and have dinner ready an hour later. Enjoy!

King Ranch Chicken Casserole:


1 whole baked chicken, boned & cut into bite size chunks

1 large green bell pepper, chopped

1 large red bell pepper, chopped

1 large onion, chopped

1/2 stick of butter

1 can of Cream of Mushroom soup

1 can of Cream of Chicken soup

1 10 oz. can of Rotel chiles & tomatoes

12 soft corn tortillas cut or torn into bite size pieces

1/4 cup of chicken broth

2 cups of shredded cheddar cheese


1. Place cut up corn tortillas in bottom of casserole dish.

2. Pour a little of the chicken broth over the tortillas.

3. In a large skillet, sauté the onion and bell peppers in the butter until almost transparent.

4. Set aside to cool.

5. In a separate bowl, combine the soups with the Rotel, mixing well.

6. Add the onion & bell pepper mixture, stirring well.

7. In 13 x 9" glass casserole dish, arrange alternate layers of tortillas, soup mixture, and grated cheese, until all ingredients are used.

8. Bake in 350 degree pre-heated oven for 50 minutes or until heated through & bubbly & cheese is browned.

9. May be frozen for future use before or after cooking.