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An old-fashioned King Ranch chicken casserole is an easy dinner with just 10 minutes of prep! Serve it tonight with a side of chips and salsa, or stash it in the freezer for a later date. Your family will love the zesty, creamy layers of chicken, corn tortillas, veggies and cheese.

Overhead shot of a casserole dish full of king ranch chicken

Table of Contents
  1. How to Make King Ranch Chicken | 1-Minute Video
  2. King Ranch Chicken
  3. Ingredients
  4. How to Make King Ranch Chicken
  5. What to Serve with this King Ranch Chicken Casserole Recipe
  6. Preparation and Storage Tips
  7. King Ranch Chicken Recipe Variations
  8. King Ranch Chicken Recipe

How to Make King Ranch Chicken | 1-Minute Video

This King Ranch chicken recipe is super comforting and has become a family favorite for busy weeknights! Made with a few shortcut ingredients like a store-bought rotisserie chicken and canned soup, the easy meal comes together in just 10 minutes. If you love chicken casseroles as much as we do, be sure to check out our chicken and stuffing casserole, this chicken and rice casserole, and the crowd-pleasing chicken noodle casserole, too!

Horizontal shot of a plate of the original king ranch chicken recipe

King Ranch Chicken

King ranch chicken is warm, cheesy, and totally kid-friendly! Show up at any potluck, church supper, or family gathering in the South, and odds are good that someone will bring a King Ranch chicken casserole to share with loved ones.

The original King Ranch Chicken recipe is named for King Ranch in Texas — one of the largest ranches in the United States. The Tex-Mex casserole doesn’t have any known ties to the actual ranch itself, and the origin of the dish is unknown.

While there are many different versions of Texas King Ranch chicken casserole, most recipes generally include a sauce made with RoTel diced tomatoes with green chilies, condensed cream of mushroom and cream of chicken soups, diced bell peppers and onions, and chunks or shreds of chicken. Corn tortillas or tortilla chips create layers with the sauce, and the whole dish is finished with a layer of cheese. What’s not to love about that?!

Unlike spicier Tex-Mex fare like beef barbacoa, this dinner is mild, creamy, and very family-friendly.

Side shot of a plate of old school King Ranch Chicken casserole

The Best Chicken for a King Ranch Chicken Recipe

You’ll need a total of about 3 cups of cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15-20 minutes). When cool enough to handle, chop or pull the chicken.
  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed.
  • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
  • Canned Chicken: Yep, you can even use canned chicken in this casserole!
Chicken filling for king ranch chicken casserole in a large mixing bowl


This is just a quick overview of the ingredients that you’ll need for our favorite King Ranch chicken recipe. As always, specific measurements are included in the printable recipe box at the bottom of the post.

  • Chicken: cooked and shredded or chopped. Use a store-bought rotisserie chicken for a shortcut, or see my notes above to cook your own chicken at home.
  • Condensed cream of chicken soup and condensed cream of mushroom soup: create the creamy sauce that binds the casserole filling together.
  • Canned diced tomatoes with green chilies (such as Rotel brand): add zesty Tex-Mex “kick” to the casserole. For a less-spicy option, look for mild Rotel or use plain canned diced tomatoes and a can of mild diced green chiles.
  • Green bell pepper and onion: fresh veggies that add savory flavor.
  • Grated cheddar cheese: because every good casserole needs plenty of cheese on top! Swap out the cheddar for other good melting varieties, such as Mexican blend, Colby, Colby Jack, Monterey Jack, or Pepper Jack cheese.
  • Corn tortillas: form the layers in the casserole. You can sub with crunchy corn tortilla chips or flour tortillas. The flour tortillas will have a softer texture and a different flavor.
Layers of corn tortillas in a casserole dish

How to Make King Ranch Chicken

If you’re looking for a quick and easy weeknight dinner, a freezer meal to prep ahead, or a satisfying and delicious option to share with friends, then this easy King Ranch Chicken recipe is the dish for you! I’ve included detailed directions in the recipe card below, but here’s the quick overview:

  • Sauté bell pepper and onion until tender.
  • Stir together the sautéed pepper and onion with the chicken, soups, and tomatoes and chilies. Taste and season with salt and pepper, if necessary.
  • Arrange the tortillas in a casserole dish.
  • Spread half of the chicken mixture over the tortillas and then sprinkle with half of the cheese.
  • Repeat the layers one more time with the remaining ingredients, ending with the cheese on top.
  • Bake for about 25-30 minutes. Garnish with chopped fresh cilantro or parsley, if desired.
Process shot showing how to make king ranch chicken

What to Serve with this King Ranch Chicken Casserole Recipe

Here are some sides that go with a simple King Ranch casserole. It’s total comfort food!

Spatula serving a slice of easy king ranch chicken from a casserole dish

What’s the Best Casserole Dish to Use?

We rounded up the best casserole dishes you can buy, including 2 that I personally own and love! While I use different-sized casserole dishes for different meals, the Staub Ceramic Rectangular Baking Dish earned the top spot. You can buy it on Amazon for $78.95 or at Target for $79.95. That said, I also love the beautiful, Scandinavian style of the Dansk Kobenstyle Baker, available for $135.

Overhead image of a plate of original king ranch chicken recipe on a wooden table

Preparation and Storage Tips

  • Make Ahead: This is the ultimate prep-ahead meal to get dinner on the table quickly and easily — even on busy nights. Assemble the casserole, wrap tightly, and store in the refrigerator for up to 1 day before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.
  • How to Freeze: Freeze the casserole before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for 30 minutes, and then bake according to recipe instructions.
  • How to Bake from Frozen: Cover the dish with aluminum foil for the first 30 minutes, and then continue baking the frozen casserole for about 15-30 more minutes (uncovered), or until heated through.
  • Storage: Leftover casserole will last in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftover baked casserole in an airtight container for up to 3 months.
  • How to Reheat: Warm leftovers in a 350°F oven for 15-20 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.
Close overhead image of a casserole dish full of the best king ranch chicken casserole recipe

King Ranch Chicken Recipe Variations

  • Use any combination of condensed soups that you prefer — only cream of mushroom, only cream of chicken, or try other flavors like cream of celery or cream of onion.
  • Make it spicy. I typically use mild Rotel diced tomatoes and green chilies, which have a little bit of kick, but don’t overpower the dish and make it too spicy for the kids. If you prefer more heat in your casserole, use a can of spicy Rotel or cayenne pepper. You can also stir in other spices like garlic powder, onion powder, chili powder, cumin, and paprika for even more flavor.
  • King Ranch Chicken with Tortilla Chips: Instead of using corn tortillas in the casserole, substitute with coarsely crushed tortilla chips for added crunch.
  • King Ranch Chicken with Doritos: Instead of plain corn tortillas, give the dish more flavor and crunch by layering the chicken filling with coarsely crushed Doritos (any flavor will work).
  • Try different cheeses. Instead of cheddar, you can use Monterey Jack, Pepper Jack (for a spicy casserole) or Colby.
Side shot of a plate of old school King Ranch Chicken casserole

More Easy Casserole Recipes to Try

Square overhead shot of king ranch chicken casserole in a vintage enamelware pan.

King Ranch Chicken Casserole

5 from 20 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings 6 servings
Calories 477 kcal
A cozy and comforting King Ranch chicken casserole includes layers of creamy, zesty chicken, cheese, and corn tortillas.



  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 3 cups cooked and shredded chicken (such as the meat from a store-bought rotisserie chicken)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes with green chilies, not drained (I used mild Ro-Tel brand)
  • 12-14 corn tortillas (about 5-6 inches in diameter each) (or as many tortillas as needed to cover the dish)
  • 8 ounces (about 2 cups) grated sharp cheddar cheese or Mexican cheese blend
  • Optional garnish: sliced green onion; chopped fresh parsley or cilantro; sour cream; salsa


  • Preheat oven to 375°F (190°C). Spray a 13 x 9-inch baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the bell pepper and onion; sauté until tender (about 5 minutes). 
    Sauteing green bell pepper and onion in a cast iron skillet.
  • In a large bowl, stir together chicken, condensed soups, tomatoes and chilies, and sautéed bell pepper and onion.
    Stirring together the filling for a king ranch chicken casserole.
  • Arrange half of the tortillas in an even layer in the bottom of the prepared baking dish. Cut the tortillas if necessary in order to cover the bottom of the dish. It’s fine if they overlap some, too.
    Corn tortillas in the bottom of a baking dish.
  • Spread half of the chicken mixture over the tortillas. Sprinkle with half of the cheese. Repeat the layers with the remaining ingredients, finishing with the cheese on top.
    Process shot showing how to layer a king ranch chicken casserole.
  • Bake, uncovered, until the cheese melts and the filling is hot and bubbly, about 25-30 minutes.
    Horizontal overhead shot of a baked king ranch chicken casserole on a white table.
  • Garnish with green onion or fresh herbs. Slice and serve.
    Horizontal overhead shot of king ranch chicken casserole on a white table.



Make Ahead: Assemble the casserole, wrap tightly, and store in the refrigerator for up to 1 day before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.
To Freeze: Before baking, wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for 30 minutes, and then bake according to recipe instructions.
To Bake from Frozen: Cover the frozen dish with foil for the first 30 minutes, and then continue baking the casserole for about 15-30 more minutes (uncovered), or until heated through.


Serving: 1/6 of the casseroleCalories: 477kcalCarbohydrates: 39gProtein: 38gFat: 19gSaturated Fat: 10gCholesterol: 104mgSodium: 864mgPotassium: 762mgFiber: 5gSugar: 4gVitamin A: 682IUVitamin C: 22mgCalcium: 355mgIron: 3mg
Keyword: chicken casserole, King Ranch Chicken, King ranch chicken casserole, king ranch chicken recipe
Course: Dinner, Main Course
Cuisine: American, Southern
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. Gayle @ Pumpkin 'N Spice says:

    I am the exact same way! I thrive on routine, and if mine is thrown off, my day is out of whack! This casserole looks like a dinner routine that I could get into weekly. Love the peppers and rotel in here. Looks SO good, Blair!

    1. Blair says:

      Thanks, Gayle! Routine keeps me sane! 🙂

  2. lindsay Cotter says:

    so one time in college i got sick off of king ranch casserole in the cafeteria. Haven’t touched it since. But this.. this looks it might be my comeback dish

    1. Blair says:

      Hah! I hope that this is better than the cafeteria version! 🙂

    2. VICKIE YEARWOOD says:

      My family does not like corn tortillas. Could I use tortilla chips instead?

      1. Blair Lonergan says:

        Yes, that should work well, Vickie! They will have a crunchier texture than the tortillas, but will soften nicely in the dish. I bet it will be great!

  3. patti says:

    5 stars
    Hey Blair
    I found your recipes on a “recipe” web site. OMG! So good! Thank you

    1. Blair says:

      Hi, Patti! So glad that you stopped by! 🙂

  4. Diane says:

    I have a similar recipe except instead of the soup and the Rotel tomatoes, I use 1 cup of salsa and 1 cup of milk! Everything else is the same. We love it here. My former SIL gave me the recipe many years ago and I’ve made it a lot. I love taking it to potlucks–it disappears quickly. It’s a great go-to recipe, I agree. (We call it Chicken Enchilada Casserole).

    1. Blair says:

      That’s funny, Diane! I never thought about the fact that it’s basically an enchilada casserole! ???? Whatever you call it, it’s a keeper!

  5. Kristy from Southern In Law says:

    Another delicious casserole recipe! You are the casserole queen!

    1. Blair says:

      Thanks, Kristy! Yes, at this time of year we eat a lot of casseroles! 🙂

  6. Bam's Kitchen says:

    5 stars
    Life is just BUSY! With kids, even busier, with 3 boys…out of control.. LOL A few great recipes that are quick to throw together and into the oven and you can make in advance are sure to be a hit in all of our busy lives.

    1. Blair says:

      Thanks, Bobbi! 🙂

  7. Khrystine says:

    My husband is diabetic. Do you think this would good with a layer of black beans on the bottom?

    1. Blair says:

      Absolutely, Khrystine! Sounds like a great idea!

      1. Judy says:

        5 stars
        I made the king ranch chicken last night it was so simple and everyone loved it. Thank you for your recipe.

        1. Blair says:

          Awesome, Judy! I’m so glad that it was a hit. Thanks for taking the time to come back here and leave me a note! 🙂

  8. Sarah says:

    Could you use flour tortilla instead of corn. Or do you know of a substitute for the corn tortillas.?

    1. Blair says:

      Hey, Sarah! Yes, you can definitely use flour tortillas instead! Enjoy! 🙂

    2. Becca says:

      5 stars
      Your recipe turned out beautifully! Previously, the recipe I used was labor intensive and had many steps. Your recipe streamlines the process without sacrificing flavor. I will definitely making it again.

      1. The Seasoned Mom says:

        We’re so glad you found it to be so easy! Thank you for trying it out, Becca!

  9. Teri says:

    Been making this for a long time. I make the sauce and halve it. Add half of the tortillas in a casserole for one night’s dinner and freeze the rest of the sauce. When I am ready for the second half, I thaw the frozen sauce and when thawed proceed to add the rest of the tortillas.

    1. Blair says:

      Great tip, Teri! Thank you!!! I love when I can freeze food and get two meals for one effort. Genius!!!

  10. Maria Williams says:

    5 stars
    I made this recipe exactly as directed Except I used plain Greek yogurt instead of sour cream, and I used canned chicken breast. It was absolutely delicious and so easy and quick to make! Regards Maria

    1. Blair says:

      Oh, good to know that the Greek yogurt works too! Thanks, Maria!

    2. Kathryn Pollock says:

      I do not see where this recipe calls for sour cream.

      1. Blair says:

        Hi, Kathryn! There’s no sour cream in the recipe. I think she may have used Greek yogurt in another King Ranch Casserole recipe in lieu of the sour cream called for in the other recipe. I make the cream sauce here with the condensed soup, but other recipes call for a cream sauce from scratch that uses sour cream. Hope that clarifies! 🙂

      2. Laura says:

        Top with a dollop when you serve it.

  11. Tylstenie says:

    Gee when I was the name of the recipe I thought it would have Ranch seasoning . I’d make it either way as it sounds good

    1. Blair says:

      No Ranch dressing, but I hope you enjoy it! 🙂

    2. Beth says:

      It’s named for the King Ranch in South Texas where it is supposed to have originated.

  12. Audra D says:

    I am making this a day in advance for a teacher’s potluck meal. The cafeteria has a oven. Should I cook it the day before in the oven, or prep it have them place it in the oven? I am only concerned the corn tortillas may become soggy.

    1. Blair says:

      Hi, Audra! You can honestly do it either way, since the tortillas will get soft no matter what (that’s how they’re supposed to be, so it’s nothing to worry about). Whatever is easiest for you or the cafeteria staff. 🙂

  13. Adela Lynn Reinke says:

    5 stars
    Another easy and delicious meal. I added black beans onto the 1st layer of tortillas. So good! Thank you Blair!

    1. Blair says:

      The beans are a great addition, Adela Lynn! Thanks for your note. 🙂

  14. Ali says:

    5 stars
    Amazingly delicious. I could not beleive something so simple could taste so good. I did follow the instructons for prep ahead and assembled it 24 hours before baking. I was worried the tortillas might go soggy but they were all god.

    1. Blair says:

      That’s awesome, Ali! I’m so glad that it was a hit! 🙂

  15. KC says:

    Not a bad recipe…made this after the abnormal Texas winter storm. This recipe only mentioned salt and pepper. Being a Texan and all, that’s a no go in my house….therefore, I jazzed it up with some shakes of onion powder, pepper, chicken bouillon seasoning, and half a packet of taco seasoning. Lastly, not a corn tortilla in sight at the stores so I crushed up Doritos and used that as the tortilla base. Must have been a hit because there were not any leftovers.

    1. Blair says:

      Your version sounds great! I’m so glad that you were able to make it work with the ingredients you had on hand! 🙂

    2. Laura B says:

      The original recipe calls for 1/2 to a whole packet of taco seasoning. I have a newspaper clipping from the Houston Chronicle with the original recipe. This is close, but not the real thing.

  16. Chris says:

    I’m really glad you pointed out that there are no ties between King Ranch Chicken and the ranch itself. Growing up in south Texas, the father of a good friend of mine was the vice president/ general manager of the King Ranch. I mentioned King Ranch chicken around him one time and he put his hand on my shoulder (he’s a towering man that has over 50 years ranching experience) and said “Son, around here we don’t eat yard bird. Let’s not call it that, ok?” Never did that again.

    1. Blair says:

      Hah hah! That’s a great story — and so cool that you knew the man himself. 🙂

  17. Bam says:

    Had this exact recipe from 20 yrs ago. Got it from a woman at a Dude Ranch in Wyoming. It’s always been a family favorite, for special occasions or just a week day dinner! It’s always a very welcome meal!!!

    1. Blair says:

      That’s wonderful, Bam. I’m so glad that it has remained a favorite. Thanks for your kind note!

  18. Brenda says:

    5 stars
    This dish is always a hit in our house anytime I make it. My crew is not big on leftovers, but this is one dish that gets heated in the microwave oven until it is all gone (maybe the next day).
    When I am really tired and busy, I buy a prepared rotisserie chicken instead of boiling my own and still add some chicken broth to make it moist! I Always make one 9×13 and usually have enough to make a smaller dish to put in the freezer without baking it! Makes a great dish for 2 people with a salad!!

    1. Blair says:

      Amazing! I’m so glad to know that it’s well-loved in your home, Brenda. Thanks for your kind note!

  19. Linda Fisk says:

    I loved your chicken and dressing casserole, so I know I’ll love this one as well. It’s been a few years since I’ve had it and I’ve had a hankering for it.

    1. Blair says:

      Oh, good! Enjoy, Linda! 🙂

  20. Sandy says:

    5 stars
    I tried this King Ranch Chicken recipe about a month ago, and I couldn’t believe how easy it was and yet it turned out so tasty! I belong to a bunco group, where 12 of us take turns hosting/bringing the main dish! I usually make a zesty BBQ chicken in the crock pot when it’s my turn, but I’m thinking I might try bringing this next time instead! I think they would love it! I live in Texas & I’ve actually been to the real “King Ranch” – I think that’s why this recipe caught my eye!! I’m making this again tonight to share with our son – I know he’ll love it, too! I’m seeing some other recipes on your site that I can’t wait to try! BTW I like to serve this with homemade Mexican style rice 🙂

    1. Blair Lonergan says:

      Thank you, Sandy! I’m so glad that you like this dish. That’s really cool that you’ve been to the real King Ranch. 🙂 Hope your son enjoys the meal, and that you find some other new favorites on my site as well!

  21. Jess says:

    5 stars
    I made this last night and it turned out great! I used an orange bell pepper and a purple onion for color, smoked chicken, added a jalapeño, rotel original without salt so I could add my own smoked sea salt, then organic cream of chicken and mushroom, grated Monterey Jack and Colby Jack cheese, and only needed to use 6 cauliflower-corn tortillas; which was more than enough for my low-carb eating lifestyle but it definitely covered all the surface area with some overlaps in my baking dish. Just lovely! Thank you for the inspiration section with this simple recipe, I had everything already on-hand. 🙂

    1. Jess says:

      5 stars
      Oops I didn’t mean to write the word “section” on there. Go figure, trying key swiping for the first time versus typing ended with an error lol .

    2. Blair Lonergan says:

      Great tips, Jess. Thank you!

  22. Elyse says:

    My grandmother made this all the time (South TX) and it’s one of my faves. I was shocked to find there was very little in the way of seasoning in her original recipe too… but Tex-Mex is known for using very little seasonings. I went ahead and tossed a 1/2 can of southwestern style corn and a bit of salt and cumin in mine this go ‘round. Much better for my taste; but this recipe is the nearest to the original I’ve seen! Very tasty.

    1. Blair Lonergan says:

      Thanks, Elyse! Yes, the original doesn’t traditionally have too much seasoning. But that’s the beauty of cooking at home — you can jazz it up with as much kick as you like! Glad that you added some of the corn, salt, and cumin to make it your own. Thank you for your note!

  23. Molly says:

    5 stars
    Made half of recipe for just me & my husband in an 11&7 glass dish. Enjoyed so much & have 1/2 left for tomorrow or the next day. Had sour cream on top, green onions, & my husband’s homemade salsa with Tostitos on the side-yummy!

    1. Blair Lonergan says:

      Thank you, Molly. So glad that you both enjoyed it!

  24. Jess says:

    Could you use uncooked chicken breasts? So it would cook all together in the casserole.

    1. Blair Lonergan says:

      Hi, Jess! I think that might work, but you’d want to slice the chicken really thin or dice it into small pieces so that it cooks through easily. You might also need to adjust the total cooking time just to make sure that the meat is fully cooked.

  25. Carl says:

    5 stars
    After two nights of leftovers, I put some sour cream on top. Over the top went over the moon! I and all of my family and everyone I have ever made this for, absolutely loves it. I use a whole chicken and the basic 4 colors of bell peppers. 1/2 each. Makes 2- 11×9 pans.

    1. Blair Lonergan says:

      Thanks, Carl!

  26. Claudine says:

    Can you use flour tortillas?

    1. Blair Lonergan says:

      Yes, ma’am!

  27. Janet says:

    When you mean not diluted on the soups, does that mean add water to them, like when you cook soup?

    1. Blair Lonergan says:

      Correct! If I don’t make that note, I often have folks ask me if they should prepare the canned soup before using it in the recipe. When I say not diluted, that just means that you should use the condensed soup directly from the can without adding extra water or liquid to it. Hope that makes sense!

  28. Brent Liudahl says:

    5 stars
    Easy to put together and quick to cook love it

    1. Blair Lonergan says:

      Thanks, Brent!

  29. Judy says:

    5 stars
    I have tried 3 or 4 different King Ranch Chicken recipes, but my husband was never impressed until this one. And, this was the easiest of all of them.
    Thank you!

    1. Blair Lonergan says:

      That’s wonderful, Judy. Thank you!

  30. John says:

    5 stars
    Really good. I made a few changes just based on what I had sitting around (plus a bit of not reading carefully). Forgot to pick up Rotel so replaced bell pepper with a few jalapenos and added a squirt of tomato paste so I could say it had tomatoes. I had about 3/4 of a jar of sauerkraut to use up so drained & added that to the mix.

    Added mushrooms when sauteing the onions and peppers because the mushroom bits in the soup can always seem lonely. Mixed cheese into the soup/chicken/veg bowl rather than layering on top because I wasn’t reading carefully, but it all worked out.

    This was first time making King Ranch casserole and came out great. The only thing I would try differently next time is to heat the tortillas before adding them since I find that makes them taste a bit less corn-y but that’s more of a personal taste thing. Thanks !!

    1. John says:

      Forgot two things – first there was no taste of sauerkraut at all that I could detect, which was fine with me. I squeezed out some of the juice before adding but did not rinse. Also forgot to mention that I scraped a mostly empty sour cream container into the mix as well, maybe 1/2 cup or less. They probably both contributed to a bit of a tangy taste but nothing stronger.

    2. Blair Lonergan says:

      Awesome! Thank you so much, John. Your version sounds delicious!

  31. AJ Hines says:

    Everything sounds so good and easy to prepare

    1. The Seasoned Mom says:

      Thank you, AJ!

  32. Debbie ONeal says:

    I made the chicken ranch casserole and they scraped the dish. Everyone loved it.

    1. The Seasoned Mom says:

      We’re so happy to hear this, Debbie!

  33. Shawn says:

    5 stars
    Excellent recipe!!

    1. Blair Lonergan says:

      Thanks, Shawn!

  34. Linda says:

    5 stars
    This is so good! Used rotisserie chicken. Didn’t have quite 3 cups of chicken so I added another can of rotel. Love the corn tortilla too. I just layered them at the bottom. I didn’t cut them.

    Thank you so much for this easy recipe! I was always so intimidated to try it. Seemed so complicated!

    1. The Seasoned Mom says:

      We’re so glad you enjoyed it, Linda!

  35. Marquise says:

    5 stars
    I made this about a month ago, and it turned out great! I forgot to review it then, but my wife is now asking for it again lol. She said, “You can make this anytime!”, so it looks like we have a winner! Thanks!

    1. The Seasoned Mom says:

      We’re so glad it was a hit, Marquise!