Catherine's King Ranch Chicken

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This is a great casserole from my friend Catherine. It is easy to make on a Sunday and serve for dinner, then reheat for dinner later in the week.


  • 1.5 lbs. chicken breasts
  • 12 corn tortillas
  • 2 tbsp. oil (canola)
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 ½ tsp chili powder
  • ½ tsp garlic powder
  • 2 tbsp mild green chilis, chopped
  • 1 can cream of chicken soup
  • 1 lb. stewed tomatoes
  • 1 8 oz. container of sour cream
  • 2 tbsp. butter
  • ½ - 1 lb monterey jack cheese, shredded
  • broth from cooking chicken


  • Stock pan
  • Knife
  • Saute pan
  • Casserole Dish


  1. Poach chicken breasts in water or chicken broth until cooked through.
  2. Drain and cube chicken, reserving broth.
  3. Saute onions and green pepper in a few tablespoons of canola oil.
  4. Add spices, chilis, tomatoes, soup, and sour cream.
  5. Line a casserole dish with tortillas that have been softened in broth.
  6. Layer with chicken, sauces, and cheese.
  7. Bake at 350°F degrees for 30-40 minutes.

What you should know

A crowd pleaser that serves 8-10 people, easily!

Re: Catherine's King Ranch Chicken

I really like the look of this recipe Jessica. It looks like it would be a great one to do with my kids. They love all the components of this dish.

Re: Catherine's King Ranch Chicken

Hi—glad you like it—I actually made a mistake in the recipe. The two tablespoons of butter can be used to saute the green peppers and onions. For a healthier option I often use canola oil (which I state in the recipe) or even olive oil. Enjoy!…

Re: Catherine's King Ranch Chicken