Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

King Ranch Casserole

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 12 (1 cup) servings Total Time: 1 hr 15 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 18 corn tortillas, 6 inch, cut into quarters
  • 2 cups chicken broth
  • 1 can (10 1/2 oz.) cream of mushroom soup
  • 1 can (10 1/2 oz.) cream of chicken soup
  • 1 can (10 oz.) tomatoes and green chiles
  • 1 can (4.5 oz.) chopped green chiles, drained
  • 2 cups fresh cooked chicken meat, diced
  • 4 cups shredded Colby-Jack cheese
make it
Preheat oven to 350 degrees F. In a large bowl soak the tortillas in the broth for 2 minutes. Remove the tortillas to a plate and set aside. Add the 2 soups, tomatoes and green chiles to the broth. Mix well.

Grease a 13x9x2 inch baking dish. Layer 1/3 of the tortillas, 1/3 of the sauce, and half of the chicken. Repeat twice, ending with tortillas, sauce, and cheese.

Cover with foil and bake at 350 degrees F for 45 minutes. Remove cover and bake an additional 5-10 minutes. I serve this with a dollop of sour cream, and chives as a garnish.
To save time you can also use the equivalent of 2 cups diced fresh cooked chicken meat by adding canned diced chicken.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email