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King Ranch Chicken 

Waco Paper 1986

 Submitted by: Sue Shelnutt, Dayton, OH 





1 cup chopped green pepper

1 cup chopped onion

cup Oleo or butter (1/4 lb)

2 cans cream of chicken soup

2 cans cream of mushroom soup

1 10 can RoTel tomatoes w/green chilies

2 --3 lbs chicken (four breasts are just enough)

16 soft corn tortillas or 1 to 1 pkgs.  (torn in bite size pieces

1 cup shredded cheddar cheese





Stew chicken w/salt and pepper & bay leaf.

After cooking, de-bone & cut chicken into bite size pieces. 

In large sauce pan (a big one!) cook green pepper and onion in Oleo until tender. 

Stir in soups and RoTel tomatoes and chicken pieces.

In 3 qt shallow baking disk (13 x 9 x 2) arrange alternate layers (approx 3)

First layer broken up tortillas, then chick/sauce mixture, then cheese

Ending w/a topping of cheese

Bake @ 325 degrees for 40 minutes or until hot & bubbly

Serves 10 or 12 people

Can be frozen before or after cooking.