King Ranch Chicken Casserole

I’ve held off posting this recipe because I never got a final shot of the dish. I made it for my hubby to take to work for lunches and then thought darn it how am I gonna get a final beauty shot when I don’t have it here. Oh well, I do plan on making it again so when I do I’ll update this post with a final shot of the dish. My hubby raves of this and said it’s the best he’s ever had. I know most of the time he probably just says that but he kept going on and on and on about it so I think he really did like it.

King Ranch Chicken Casserole
(Adapted from Southern Living 40 Years of Our Best Recipes)

2 tablespoons butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz) can diced tomatoes and green chiles, undrained
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups crushed tortilla chips
2 cups (8 oz) shredded cheddar cheese

Garnish: fresh cilantro

Melt butter in a medium skillet over medium high heat. Add chopped onion and bell peppers; saute 8 minutes or until tender.

Stir in chicken and next 5 ingredients; cook, stirring occasionally, 2 minutes.

Place 1 cup crushed tortilla chips in a 13×9 inch baking dish.

Layer with half of chicken mixture and 1 cup shredded Cheddar cheese.

Repeat layers, ending with cheese.


Bake, uncovered, at 325 degrees F for 45 minutes or until mixture is thoroughly heated. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.