Here is the recipe my sister uses for King Ranch Chicken. It is from a church cookbook from the early 1980s. Recipe by Margaret Wehmeyer
KING RANCH CHICKEN
Ingredients
1 (2-3 lb.) chicken
1 medium onion chopped
1 (8 oz.) pkg. tortila chips
1 1/2c. shredded Cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
3/4 c. chicken broth
Steps
Cook chicken in salted water. Bone and cut into small pieces. Save broth. Place chicken in lightly greased 2 quart casserole. Layer on top of chicken the onion, half of chips, cheese. Top with remaining chips. Combine soups, tomatoes and broth. Blend well and pour over casserole. Bake at 350 for 30 minutes.
CD
Mod Note: please reference cookbook
KING RANCH CHICKEN
Ingredients
1 (2-3 lb.) chicken
1 medium onion chopped
1 (8 oz.) pkg. tortila chips
1 1/2c. shredded Cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
3/4 c. chicken broth
Steps
Cook chicken in salted water. Bone and cut into small pieces. Save broth. Place chicken in lightly greased 2 quart casserole. Layer on top of chicken the onion, half of chips, cheese. Top with remaining chips. Combine soups, tomatoes and broth. Blend well and pour over casserole. Bake at 350 for 30 minutes.
CD
Mod Note: please reference cookbook
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