Last April, Yaphank Deli, a New York sandwich shop, went viral after posting a video of a walking taco-inspired “Chip Bag Sandwich.” Their creation involves taking small bags of salt and vinegar potato chips and topping them with all of the ingredients you would find in an Italian sub. Since then, various chip bag recipes have been popping up all over social media. I decided to jump on the trend, and came up with a King Ranch Chicken version that would be fun to serve for Halloween.
KingRanchChickenisaTex-Mex casserole that involves layering shredded cooked chicken, shredded cheese, corn tortillas, and a sauce made of canned soups, Rotel, sour cream, peppers, onions, and seasonings. The original casserole was named after a ranch in Texas, but I thought it would be fun to add the flavor of ranch dressing. The casserole usually calls for a can of cream of mushroom soup, but I felt cheddar cheese soup would give the dish a more kid-friendly flavor. The ranch dressing recipe comes from a unique cookbook that was given to me by my friend Carol. The book features recipes that are on 40 gravestones from across the country. While it may sound morbid, it demonstrates how passionate cooks are still sharing their love for feeding others even after they’re gone. The author, Rosie Grant, interviewed friends and family members to share about the people behind the recipes. The book is filled with legacies of comfort food and sweet treats.
King Ranch Walking Casserole with Dr. Death’s Ranch
Ingredients
1 tablespoon olive oil
1 medium bell pepper, diced (1 cup)
1/2 medium yellow onion, diced (1 cup)
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cheddar cheese soup
1 can (10 ounces) Rotel (diced tomatoes with green chiles)
1 cup Mexican blend shredded cheese
1/2 cup sour cream
1 1/2 teaspoons chili powder
1 teaspoon ranch seasoning powder
4 cups shredded cooked chicken
For serving:
8 mini bags of Cool Ranch Doritos (or any flavor)
Additional Mexican blend shredded cheese
Sliced green onions
Dr. Death’s Ranch
Instructions:
In a large skillet, heat the oil over medium heat. Add the pepper and onion. Cook for 7-8 minutes or until tender, stirring often. Add the vegetables to a crock pot. Dump in the soups, Rotel, cheese, sour cream, chili powder, and ranch seasoning. Mix well. Stir in the chicken. Cover and cook on high for 2 hours, stirring every 30 minutes, or on low for 4 hours, stirring halfway through. Cut or tear open the chip bags and slightly crush the chips. Spoon in the chicken mixture. Garnish with additional cheese, green onions, and a drizzle of ranch dressing. Serve remaining ranch dressing with cut up vegetables.
Dr. Death’s Ranch
Ingredients
1 cup mayonnaise
1/2 cup buttermilk
1 tablespoon ranch dressing seasoning mix
1/4 teaspoon black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Instructions:
Combine all ingredients in a bowl.
Notes: Dr. Death’s Ranch was adapted from To Die For: A cookbook of gravestone recipes. Rosie Grant (2025), p. 116.
