King Ranch Chicken Casserole

King Ranch Chicken Casserole

Looking for a classic dish made using Old El Paso® taco kit? Then check out this hearty chicken casserole that’s perfect for a Southwestern dinner.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

2
tablespoons butter or margarine
1 1/4
cups frozen diced celery, onion, and red and green bell peppers (from 10-oz bag)
2
cans (103/4 oz each) condensed cream of chicken soup
2
cans (10 oz each) diced tomatoes with green chiles, undrained
1
box (12.5 oz) Old El Paso® taco dinner kit
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
3
cups shredded sharp Cheddar cheese (12 oz)
Chopped fresh cilantro, sour cream and lime wedges, if desired
  1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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).
  3. 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.
  4. 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.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • Total Fat 28g
      • (Saturated Fat 14g,),
    • Sodium 1814mg;
    • Total Carbohydrate 27g
      • (Dietary Fiber 3g,
    • Protein 31g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1 Vegetable;
      • 2 Lean Meat;
      • 1 1/2 High-Fat Meat;
      • 2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.