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King Ranch Chicken Recipe

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This recipe for King Ranch Chicken, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Dimiceli


3 1/2 to 4 pound broiler-fryer, cut up
1 10 ounce package corn tortillas, quartered or tortilla chips
1 large onion, chopped
1 large green pepper, chopped
2 cups shredded Cheddar cheese
1 1/2 teaspoons chili powder
1/2 teaspoon garlic salt
1 10 3/4 ounce can cream of chicken soup, undiluted
1 10 3/4 ounce can cream of mushroom soup, undiluted
1 10 ounce can diced tomatoes and green chiles, undrained

Cook chicken in a Dutch oven in boiling water to cover 45 minutes or until tender
Remove chicken, reserving 3 cups broth in pan
Skin, bone, and cut chicken into bite-sized pieces; set aside
Bring broth to a boil; dip tortillas in broth 5 seconds to soften
Remove tortillas; set aside
Place half tortillas in lightly greased 13x9x2 inch baking dish
Layer with half each of chicken, onion, and green pepper
Repeat layers
Sprinkle top with cheese, chili powder, and garlic salt
Combine soups, and spread over cheese; top with tomatoes (Mixture will be wet on top.)
Bake at 350 for 45 minutes or until mixture is thoroughly heated

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
2 hours




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