Since the 1800’s the King Ranch in south Texas has been part of Texas folklore. Spanning over 800,00 acres it is known for cattle raising, hunting leases, retail products and so much more.
Now I can’t tell you whether or not the King Ranch casserole actually had its origins there or why this tasty dish bears its name. What I can tell you is that if the state of Texas had an official casserole this would be it.
There are a lot of variations to this Texas favorite, but I like best what I think is the original recipe.
King Ranch Casserole
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
1 cup chicken broth (or more, to taste)
1⁄2cup chopped onion
1⁄2cup chopped green pepper
16 ounces monterey jack, colby jack or cheddar cheese
3 c. chopped chicken
12 corn tortillas
Preheat oven to 325 degrees F. In a large saucepan, cook pepper and
onion in melted margarine until tender, about 5 minutes. Add soups,
RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch
baking pan, alternately layer tortillas, soup mixture and cheese, repeating
for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.
With this as your base, you can’t go wrong preparing what is surely to be a crowd favorite. I like having a little salsa, sour cream and guacamole on the side, and you need nothing more with it but a salad and/or black beans or frijoles. Happy eating!
i so appreciate your visit and especially the comments you leave behind
Lulu's Musings 
I’ve not heard of this casserole before, but it really sounds delicious. 🙂
Good Lord…I can break my diet for this one!!! Sounds delicious! I am on a strict self imposed diet right now but when I’m off, I will try this for sure! Thanks for sharing!
Good for you, Tina, for having the willpower to stay on a diet.
As many times as I’ve made variations of this classic, I don’t know if I’ve ever made the original recipe! Thanks for the recipe and the fun info, I am putting this on my bucket list!
Jenna
I love that roundup image. Cattle and dirt flying. No where in the whole country cooks like Texas. Food that sticks to the ribs. I was only in Texas once, but do remember the hearty meals. That dish would make any cowboy swoon.
There’s a good article in the NY Times today about the uniqueness of Texas, true for sure.
You would think that someone who was raised on a ranch in Texas would have had this casserole many times but I never have. Actually, I don’t remember my mother making any casserole dishes. Anyway, I’m sure I would love it. Wishing you a Happy Mother’s Day. 🙂
What, never a King Ranch casserole? Girl, you don’t know what you’ve been missing!
I think you are right. 😀
Yum! We’re taking you up on this recipe and fixing it this week
You won’t be sorry.
I have made “King’s Ranch Casserole” from several recipes…all have been delicious. I will be trying this one, too, Linda. Thanks for sharing the recipe.
Happy Mothers Day.
Linda, I have never eaten a King Ranch Casserole, but being from the South, I do like casseroles! I am saving this recipe!
The casserole is kinda like an enchilada that’s not rolled. Your tummy doesn’t care.
Bookmarking this one as I think we’d really enjoy it!
I’m betting you would.