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King Ranch Casserole

Serves: 8
Hands On Time: 
Total Time: 


2 tablespoons salted butter
1 large onion, chopped
1 1/2 poblano peppers, chopped (about 3/4 cup)
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup
1/2 cup chicken broth
1 (10-ounce) can Ro-Tel Original Diced Tomatoes and Green Chiles
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
Freshly ground black pepper
12 (8-inch) corn tortillas
4 cups chopped, cooked chicken (see note)
8 ounces shredded medium cheddar cheese


Heat the oven to 350 degrees. 

In a large skillet, melt the butter over medium high heat. Add the onion and poblano peppers and cook, stirring frequently, until browned and translucent, about 7 minutes.

In a large bowl, combine the soups, Ro-Tel, broth, chili powder, garlic powder, salt and cayenne. Stir to combine and season to taste with pepper.

Stack and cut the tortillas into four equal pieces. Quartered is best for round baking dishes; strips are best for rectangular or square dishes. 

Evenly spread half of the chicken across the bottom of a 3-quart casserole dish. Top with half of the soup mixture, followed by half of the tortillas, then half of the onion mixture and, finally, half of the cheese. Repeat with the remaining ingredients in the same order. 

Bake, covered, for 25 minutes. Remove the cover and continue baking until the cheese is browned and the casserole is bubbly, about 10 minutes. Let rest for 5 to 10 minutes before serving. 

Photo: Ramona King

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