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King Ranch Chicken Casserole (Oamc)

  • 60minutes
  • 629calories

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Source: mexican.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can cream of mushroom soup

  2. 3/4 cup picante sauce (heat level according taste)

  3. 3/4 cup sour cream

  4. 1 tablespoon chili powder

  5. 2 cups chopped tomatoes (or 2 cans drained Rotel)

  6. 3 cups cubed cooked chicken (can used canned chicken)

  7. 12 corn tortillas , cut into 1 inch pieces (6 inch)

  8. 1 cup shredded cheddar cheese

  9. 1 small onion , chopped

  10. 1 (4 ounce) can sliced black olives

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.

  3. In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.

  4. Repeat layers.

  5. Sprinkle with cheese and onions.

  6. Bake at 350°F for 40 minutes or until hot.

  7. If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.

  8. TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.

  9. TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.

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