King Ranch Casserole

September/October 1992

Your rating: None Average: 3.8 (110 votes)

Usually made with creamy canned soups and several cups of cheese, the fat and sodium of this spicy, layered chicken casserole can be a nutritional nightmare. Our version has a tangy, creamy sauce made with nonfat milk, nonfat yogurt and reduced-sodium chicken broth, plus we use reduced-fat Cheddar. Add in lots of chopped fresh vegetables and you have a version of the Tex-Mex favorite that you can feel good about eating.

"I actually forgot to add the yogurt to the sauce and it was still really good! I liked that it was very flavorful without being too rich. But the other commenters are right - it took a lot longer than 30 min to prep if the veggies and...
King Ranch Casserole

14 Reviews for King Ranch Casserole


Me and my wife loved the recipe... It also took me alot longer than 30 minutes to prepare because I used fresh veggies and I crushed my own garlic. The only thing I changed was I used a can of drained Rotel (Tomatoes with green chilies) instead diced tomatoe and the chopped chilies. I would make it again..
---------- Justin and Megan, NC


It turned out really well, it took me alot longer than 30 min prep time... i think because i didn't buy the pre-cut veggies, so that took time. My body-builder boyfriend really enjoyed it, and it fed 3 hefty boys and me with TONS left over. I will probably make it again. - Stacie, Advance, NC


My family loved this recipie, even my picky 4 year old.


The whole family loved it. Even my husband and 3 year old! Easy and delicious. Cleanup was easy as well, being a one dish meal. I used fresh tomatoes.

—Julie, Portland, OR


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