Queens' Ranch Casserole

I love a good King's Ranch casserole! Especially when it's cold outside! It's delicious and super easy to make. I just made one little tweak to this classic recipe and it made a HUGE difference! So, I decided from now on it shall be called the "Queen's Ranch Casserole" because it's so delicious and, well, it's fit for a Queen :-)

Queen's Ranch Casserole:


-1 can of cream of chicken soup
-1 can of cream of mushroom soup
-1 can of Rotel
-Chicken stock
-1 rotisserie chicken 
-Julio's chips (this is the only tweak I made and holy moly, it is good!)
-Mexican shredded cheese
-chopped onions and mushrooms optional


1. Grease a pan (this one was a 9x9 but if you want to make a bigger batch a 13x9 is good too). Preheat oven to 350
2. Shred the chicken and set it aside in a bowl
3. Over the stove, in a pot, combine the cream of mushroom soup, cream of chicken soup, partially drained Rotel (just drain off most of the juice from the tomatoes), and enough chicken stock to get the consistency you like. Turn on medium heat and stir well. This is where you can add in chopped onion and mushrooms if you like.
4. Crush up enough Julio's chips to cover the bottom of the greased pan. 
5. Add a layer of the shredded chicken on top of the chips. 
6. Spoon a layer of the sauce over the chicken. Top with cheese
7. Add another layer of the crushed chips, chicken, and sauce. Top with cheese.
8. Throw it in the oven for about 15 minutes or until it gets bubbly and just a tiny bit brown. 


This is sooo good! The Julio's chips make it delicious and perfectly seasoned! You can make this as mild or as hot as you desire by adding jalapenos, chipotle peppers, or by using the different heats of Rotel (I used the medium heat since the babies weren't eating this dish).