Monday, September 19, 2011

King Ranch Chicken Casserole

Today was just another crazy day at work. We all have them. The day that flies by so fast that on a positive is over...but then you are you ever going to get everything done in time to pick up the kids and get home. Oh yes, and don't forget your family still has to eat.

Luckily, the weather is finally cooling off in Texas, and I am back to making some of my favorite oven meals. King Ranch Chicken Casserole is one of my go-to favorite meals for our family. I often reduce the Rotel in a small portion and cook it in a separate dish for the kids. I just can't seem to get them acclimated to spicy food yet.


6-8 corn tortillas cut into small squares
3 cups chicken cooked and shredded
1/2 chopped green or red pepper
1/2 chopped onion
Velveeta cubes (Approx 2 cups)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can Rotel


1. Preheat oven to 350 F
2. Mix soup and Rotel
3. Mix in remaining ingredients
4. Bake uncovered at 350 for 45 minutes
5. Enjoy!!


  1. Yummmy.. Great recipe.. I've been wanting to try a casserole recipe:)) I have a fall inspired blog party going on and would LOVE for you to link this awesome piece to it today ) TY

  2. I love King Ranch Chicken.

    Looks yummy. Thanks for linking up. I am also going to share a link over on Facebook.

  3. OMG that looks so good! I am pinning this, have been looking for chicken casseroles. They are perfect for this weather.


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