King Ranch Chicken

This past weekend,my parents visited and my brother and sister-in-law were able to come have dinner with us. So, I whipped up some King Ranch Chicken and it was DELICIOUS! I've made King Ranch before, but I took more liberties with it and really made it my own this time. It was a huge hit and I have to so... oh so scrumptious and cheesy. One bad thing... I didn't get a picture :0( So... I will have to get you a picture soon - just know, you will not be disappointed with this recipe!!

King Ranch Chicken

For Chicken:
  • 1 whole fryer chicken
  • 1 cup Italian dressing
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 1 Tbsp red chili flakes
  • 1 Tbsp salt
  • 1 tsp pepper
Place fryer in large stock pot, cover chicken in water. Add all above ingredients, stir and boil 2 hours over medium-high heat. Check regularly and add more water as needed. Remove fully cooked fryer and place aside to cool. Strain cooled broth and save. Once chicken is cooled, remove skin, fat and bones. Remove neck and organs. Finely chop all white and dark meat.

For Casserole:
  • 16 oz. Cream of Chicken Soup
  • 16 oz. Cream of Mushroom Soup
  • 1 cup chicken broth
  • 16 oz. Ro-Tel Hot Tomatoes
  • 1 tsp. chili powder
  • 1 medium size box Velveeta Cheese
  • 1 poblano, chopped
  • 1 white onion, chopped
  • 1 stick butter
  • 1 large bag corn tortillas
  • shredded cheese for topping
Boil the chicken in a large pot of water with Italian dressing, garlic powder, onion powder, red chili flakes, salt and pepper for 2 hours. Let it cool then debone. Shred or finely chop chicken.

Saute poblano and onion in butter until onion is tender and translucent. Combine soups, Ro-Tel, chicken broth, chili powder and Velveeta in a large pan. Once cheese melts, add in onion and poblano mixture with butter and chicken.

Slice or tear tortillas into 2" wide strips. Grease a 9x13 casserole dish or 2 8x8. Lay strips in bottom of dish to cover. Pour mixture on top, repeat 2-3 times until mixture gone, place tortilla strips on top.

Casserole may be frozen or refrigerated at this point.

To serve:

Top casserole with shredded cheese.
Unfrozen: Bake at 300° for 30 min.
Frozen: Bake at 325° for 45 min.


I ALMOST got a picture this evening, but the the dish was EMPTY!!! It is sooooooo yummy - it was gone quickly!! I promise one day, I will get a picture.

And that my friends... is good eats!!