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    King Ranch Chicken Casserole


    Source of Recipe


    Snider

    List of Ingredients




    1 can (10 3/4 ounces) Campbell's Condensed 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 corn tortillas (6-inch), cut into 1-inch pieces
    1 cup shredded cheddar cheese (4 ounces)

    Recipe



    1. Mix soup, Picante sauce, sour cream, chili powder, tomatoes and chicken.
    2. In 2-quart shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture. Repeat layers. Sprinkle with cheese.
    3. Bake at 350°F. for 40 minutes or until hot. Serve with additional Picante sauce and sour cream. Serves 8.

    To freeze: freeze this uncooked. defrost and bake for 40 min.. in a pinch you can micro defrost and nuke to heat but it is not as good.

    TIP: For 3 cups cubed cooked chicken, in medium saucepan over medium heat, in 6 cups boiling water, cook 1 1/2 pounds skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.

    Prep Time: 15 Min.
    Cook Time: 40 Min.


 

 

 


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