A while ago, I made the Grieving Cowboy Casserole and some of y’all asked for the recipe for it’s chicken sister. So, I made it!!! It’s called King Ranch Chicken and it’s made exactly like the other casserole, but with chicken instead of beef.

This casserole is a true Texas staple, taking the name of the largest ranch in the United States, which is 30 minutes from my hometown. This dish has been featured at many church potlucks, funerals, and if you’re lucky, you’ll find on the ‘special’ menu at a cafe in Texas.

King Ranch Chicken Casserole Ingredients:

4 boneless skinless chicken breasts, cooked

1/2 onion, minced

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel tomatoes

Dash of garlic

Dash of black pepper

3 cups monterey jack cheese


First, boil or saute your chicken and then shred it up into bite-sized chunks. Mix it with both soups, Rotel tomatoes, garlic, and black pepper.


Fry up corn tortillas until they’re soft and stack a layer on the bottom of an 8×11 pan. If you have leftover tortilla chips that may be a little stale, you can use these in place of the tortillas.


Next, layer half of the chicken mixture and then repeat with half of the cheese. Now, repeat so you’ll have two layers! 


Bake at 325 for an hour, so the cheese and other flavors marry together.


I hope your family enjoys this dish as much as my family and I enjoyed it!

With love, from Texas!