South Dakota Guy
Songster
There are a lot of different recipes for King Ranch Chicken, this one is my wife's version. Though I have lived in South Dakota since 2007, I was born and raised in Texas and spent the majority of my 61 years there. King Ranch Chicken is a tongue-in-cheek name for this dish as the King Ranch in Texas is probably the largest ranch in the US and they are all about beef, not chicken. Where we live in the midwest, casseroles or "hot dishes" as they are called locally, are very popular. Before the pandemic, my wife was strongly encouraged to make a hot dish for a contest at work (she works for Citibank) and this is the recipe she made. She got first place too which surprised us but probably shouldn't have. The slight spiciness of the Rotel Tomatoes and the tanginess of the black olives really set her dish apart from her competition. She normally bakes this dish in the oven, but everyone had to use a crockpot for the contest at work so that is an option.
King ranch chicken
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 cans Rotel tomatoes
1 12 oz can sliced black olives
2.5 lbs shredded chicken breast
12 corn tortillas 6 inch
3 cups cheddar cheese
Preheat oven to 325
Cook the chicken using your preferred method. Shred the chicken.
Mix soups, Rotel tomatoes, olives and chicken in a large bowl.
In a 13 x 9 baking dish, spray with Pam then layer one third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered 40 minutes or until hot and bubbly.
I find it is best to let it sit for 30 minutes to an hour to cool a little and thicken.
King ranch chicken
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 cans Rotel tomatoes
1 12 oz can sliced black olives
2.5 lbs shredded chicken breast
12 corn tortillas 6 inch
3 cups cheddar cheese
Preheat oven to 325
Cook the chicken using your preferred method. Shred the chicken.
Mix soups, Rotel tomatoes, olives and chicken in a large bowl.
In a 13 x 9 baking dish, spray with Pam then layer one third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered 40 minutes or until hot and bubbly.
I find it is best to let it sit for 30 minutes to an hour to cool a little and thicken.
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