HomeMain Course King Ranch Chicken

King Ranch Chicken

Comments : 2 Posted in : Main Course, Recipe, Wes Fryer on by : Wes Fryer

King Ranch Chicken

Wes Fryer
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Mexican


  • No-Stick Cooking Spray
  • 1/4 cup butter
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped yellow onion
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can Ro*Tel® Original Diced Tomatoes & Green Chilies undrained
  • 2 cups chopped cooked chicken breast
  • 12 corn tortillas 6 inch, torn into bite-size pieces, or tortilla chips
  • 2 cups shredded Cheddar cheese 2 cups = 8 oz


  • Preheat oven to 325°F. Spray 13×9-inch baking dish with cooking spray; set aside.
  • Melt butter in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 minutes or until tender. Stir in both soups, undrained tomatoes and chicken.
  • Layer one-half each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers again. Bake uncovered 40 minutes or until hot and bubbly.


Original recipe via ReadySetEat.com and Rotel. In the attached photo version I did not have green bell pepper, it’s a good addition to include if you can. May want to use regular or spicy Rotel instead of mild, depending on your family’s spice preference.
Also can be good to top with sour cream!
Tried this recipe?Let us know how it was!


2 thoughts

  • Jonas Hamilton
    January 30, 2021 at 8:54 am

    Thanks for this simple and practical recipe! My one suggestion: Butter, not margarine!

    • January 30, 2021 at 4:00 pm

      Point well taken! We’ve generally stopped using margarine in most cases and go with butter. I deleted “or margarine” from the recipe!

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