King Ranch Chicken

We do something similar, except doubling the Rotel, and adding extra diced green chilis. Will have to consider your version!

There is a problem with this recipe in comparison to it's original version (casserole). The original calls for 2 cans of the tomato/green chile mixture. I always use 1 can of tomato/green chile (rotel) and one can stewed tomatoes for another layer of flavor! Then, I add 2-3 Tb. of the Chile seasoning to spice it up. Mine is always gone on the first night :-) -- Made this again and used 3cups cooked rotisserie chix, 1 can cream of mushroom, 1 can fire roasted salsa style tomatoes (Kroger brand), 1 Tbs. Chili seasoing, 1 Tbs. Taco Seasoning, 1 diced onion, 1 diced red pepper.

The flavor was okay but would have been just fine cooked in the oven. I was looking for something a little more spicy though. It only had a little kick as the previous viewer reported.

The recipe seemed kind of bland (and I even added a jalepeno). I added salt and pepper, but I think next time, I might also add cilantro and the jalepeno at the end. I think I'll go back to making king ranch chicken in the oven- didn't really see the advantage in slow-cooking because it's just 4 hours on low (so I can't set it before work). Plus, it comes out crispier on top that way.

My husband said that this is his favorite cassarole that I have ever made (and we've been married almost 20 years!) It is easy and I always have the ingredients on hand. I didn't alter the recipe except to add a tablespoon of ranch dressing powder. Serve this with spanish rice. It is a very good cassarole!

I think I would like to precook the chopped onions and bell pepper before adding to the crock pot. Smelled wonderful while cooking and we loved the way this turned out and we will be fixing it again! Made the side,too - which turned out great! Trying to find pepper jelly in Alaska was an Adventure!

VERY similar to Southern Living November 2000.

This recipe was just ok. The flavor was fine but for the time it took, it probably would have come out better if the whole thing was just baked in the oven. I definitely wouldn't say the dish was spicy but did have a little kick. Good for both people who like spicy dishes and people who don't. It's the texture I didn't love (a little mushy). I guess I just like the baked version better. I probably would make it again if I had the ingredients on hand and was looking for a way to use them, but I wouldn't go out specifically shop for the ingredients to make this.

This recipe is AWFUL. I followed the directions exactly and it is the worst dish I have ever made. I have never reviewed a recipe before but feel so strongly about how bad this one is that I had to leave a review. The money I spent on ingredients was totally wasted because I threw the whole thing in the garbage. There were probably things in my garbage can that tasted better than this.

Very tasty! Next time I cook this I'll add peas and/or carrots to make it a complete meal and serve with a simple salad or coleslaw. It is medium-spicy hot so some might want to reduce the amount of chili powder. Hearty but not heavy. I definitely recommend this dish. Great for an easy dinner on a cold night.

It's a rainy night in Virginia and this wonderful slow cooker casserole really hit the spot. This will be a new comfort food in our house. Also will be nice to serve to guests for a casual supper. I did, however, mess up and used flour tortillas instead of corn. It was obviously great but I look forward to trying it with the correct tortillas!