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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
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  • I recently purchased Red Gold whole tomatoes and they were the best quality of canned tomatoes that I can remember purchasing. Thank you for such a great product.
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  • I am writing to let you know how much my family and I love your tomatoes. They are delicious. Thanks for making such amazing products.
  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

King Ranch Chicken Casserole

  • RG_KingRanchChknCass
PREP: 25 minutes
COOK: 45 minutes
A cheesy, creamy chicken casserole with our Petite Diced Tomatoes, layered between corn tortillas. They will definitely name you Queen or King of the ranch…or the dinner table.


4 boneless chicken breasts, poached and cut into bite size pieces and save poaching liquid
1/2 stick butter
1 large onion, chopped
1 large green bell pepper, chopped
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes
1 (4 ounce) can green chilies
1/2 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
10 corn tortillas
2 cups shredded cheddar cheese


  • Preheat oven to 350o F. In a large skillet heat butter and sauté onion and bell pepper until tender. Add, soups, petite diced tomatoes, green chilies, garlic salt, chili powder, cumin and oregano; stir until fully heated.
  • Cut tortillas into bite size pieces and place in the chicken poaching broth to soften.Using a 9 x 13 inch baking dish, line the bottom with the tortillas. Layer the tortillas with just enough filling mixture to cover them, and add a layer of cheese. Continue this until the mixture is gone.
  • For the final top layer use the remaining tortillas and cover with cheese. Bake for 45 minutes or until cheese is melted and browned.


Calories: 450 | Fat: 10.0g | Trans Fats: 0g | Cholesterol: 40mg | Sodium: 750mg | Carbohydrate: 64g | Fiber: 7g | Protein: 24g | Vitamin A: 15% | Vitamin C: 30% | Calcium: 25% | Iron: 10%


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