side dish

Homemade King Ranch Chicken Casserole

Name: Homemade King Ranch Chicken Casserole
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: ¼ cup butter; 2 cooked and cubed chicken breasts; 1 (10.5oz) can Cream of Chicken Soup; 1 (10.5oz) can Cream of Mushroom Soup; 2 (10oz) cans Tomatoes and Green Chilis; 1 (10 count) package flour tortillas (torn into bite sized pieces); 2 cup package Mexican Cheddar Jack shredded cheese; 1 medium onion

“Homemade King Ranch Chicken Casserole is a main course that serves 6. One serving contains 554 calories, 36g of protein, and 29g of fat. For $2.49 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Many people made this recipe, and 9362 would say it hit the spot. This recipe from Pink When requires butter, chicken breasts, onion, and tomatoes and chilis. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It can be enjoyed any time, but it is especially good for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. If you like this recipe, you might also like recipes such as Homemade King Ranch Chicken Casserole, Homemade King Ranch Chicken Casserole, and King Ranch Chicken Casserole.”

total: 1 h 5 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Butter¼ cup
Chicken breasts2
Cream of chicken soup10.5 oz
Cream of mushroom soup10.5 oz
Tomatoes and chilis20 oz
Flour tortillas10 count, torn into bite sized pieces10
Mexican cheddar jack cheese2 cups
Onionmedium1 medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 1 h 5 min

1
If you haven't already, cook your chicken breasts by boiling them in water for 20 minutes, or until juices run clear when cut into. Then cube and set aside.Preheat the oven to 35
2
Chop the onion into small pieces and saute in cup butter over medium heat for 5 minutes or until slightly translucent. Turn heat down to low and add both cans of soup, stirring until mixed well.
3
Remove from heat and set aside.In a prepared 9 x 13 baking dish place a layer of tortillas to cover the bottom of the dish.

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