King Ranch Chicken Casserole
Print This Recipe
INGREDIENTS 1 (10-3/4-ounce) can Campbell's Cream of Mushroom Soup
3/4 cup Pace Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese, 4 ouncesMix soup, Picante sauce, sour cream, chili powder, tomatoes and chicken.
In 2-quart shallow baking dish, arrange half the tortilla pieces. Top with half the chicken mixture; repeat layers. Sprinkle with cheese.
Bake at 350 degrees for 40 minutes or until hot. Serve with additional Picante sauce and sour cream.
TO FREEZE - Freeze this uncooked.
TO SERVE - Defrost and bake for 40 minutes. In a hurry you can microwave defrost and nuke to heat but it is not as good.
NOTE - For 3 cups cubed cooked chicken, in a medium saucepan over medium heat, in 6 cups boiling water, cook 1-1/2 pounds skinless, boneless chicken thighs or breasts, cubed, 5 minutes or until chicken is no longer pink.