King Ranch Chicken Recipe

Creamy, Cheesy and Delicious

King Ranch Chicken Casserole Recipe We have been looking for an easy, no-fuss King Ranch Chicken recipe and this is it. Our kids are picky eaters and its hard to find a recipe they and my husband like. Usually our finicky kids barely eat one serving of chicken for dinner. But they all loved it and everyone asked for seconds and cleaned their plates. A big hit!!

This recipe uses a can of Ro-Tel tomatoes. It's a combination of diced tomatoes and green chiles.
If you can't find it at your store, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.

We like to saute the onions before adding them to the casserole. There have been occasions where the onions were not cooked all the way when we added them raw. To make this casserole even faster, you can use a pre-cooked rotisserie chicken from the store.

King Ranch Chicken Casserole

Prep time: 20 min

Cook time: 20 min

Ingredients:

4 skinless, boneless chicken breast halves (cooked and cut into bite sized pieces)
1 (14.5 oz.) package tortilla chips
1 (10-oz.) can Ro-Tel tomatoes
1 can cream of chicken soup, condensed
1 can cream of celery soup, condensed
1 small chopped onion
3 cups Cheddar cheese, shredded

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Preparation:

Preheat oven to 300 degrees F
Saute chopped onion in a pan with some olive oil until soft
Layer tortilla chips in a 9x13 inch oven proof dish.
Combine Ro-Tel tomatoes, chicken soup, celery soup and onion.
Pour half over chips.
Make layers of the chicken pieces, remaining soup mixture and half of the shredded cheese
Bake at 300 degrees F for 20 minutes.
Top with the remaining cheese and return to the oven until the cheese is melted.