King Ranch Chicken


  • 1/4 cup margarine
  • 1 med. bell pepper, chopped
  • 1 med. onion, chopped
  • 10-3/4 oz can condensed cream of mushroom soup
  • 10-3/4 oz can condensed cream of chicken soup
  • 10 oz can Rotel diced tomatoes and peppers
  • 2 cup cubed cooked chicken
  • 12 corn tortillas, torn into bite-size pieces
  • 2 cup shredded cheddar cheese


Preheat oven to 325° F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes. Add soups, Rotel 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 for 40 minutes or until hot and bubbling.

Makes 8

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