King Ranch Chicken

King Ranch Chicken


  • 1 (3 ½ to 4 lb) chicken, cooked, deboned, cut into bite-size pieces

  • ½ large chopped onion

  • 1 chopped bell pepper

  • 1 (8 ounce) package corn tortillas

  • Broth from chicken

  • 8 ounces Cheddar cheese, grated

  • 1 ½ teaspoon chili powder

  • Garlic salt to taste

  • 1 can cream of chicken soup

  • 1 can cream of mushroom soup

  • 1 can Rotel tomatoes with green chilies, diced


Combine cooked chicken, onion, and pepper.  Dip tortillas in hot chicken broth long enough to soften.  Layer alternately in 3-quart casserole. Top with cheese, sprinkle on chili powder and garlic salt on each layer.  Mix soup and Rotel, spoon over chicken mixture. Bake for 30-45 minutes at 350* until hot and bubbly.

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