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Easy King Ranch Chicken Casserole
tablespoons butter or margarine
cups frozen diced celery, onion, and red and green bell peppers (from 10-oz bag)
cans (103/4 oz each) condensed cream of chicken soup
cans (10 oz each) diced tomatoes with green chiles, undrained
box (12.5 oz) Old El Paso™ taco dinner kit
cups shredded deli rotisserie chicken (from 2-lb chicken)
cups shredded sharp Cheddar cheese (12 oz)
Chopped fresh cilantro, sour cream and lime wedges, if desired
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium-high heat. Cook frozen vegetables in butter 4 to 5 minutes, stirring occasionally, until tender. In medium bowl, mix cooked vegetables, soup, tomatoes and 1 teaspoon taco seasoning mix (from dinner kit).
Break taco shells (from dinner kit) into pieces. Layer 1 1/2 cups of the chicken in baking dish. Top with half of the soup mixture and 1 cup of the cheese. Top with half of the tortilla pieces. Repeat layers once. Top with remaining 1 cup cheese.
Bake uncovered 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with cilantro, sour cream and lime wedges.
No nutrition information available for this recipe.
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