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 min
  • Total Time 60 min
  • Servings 8

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
,
% Daily Value
Total Fat
28g
28%
(Saturated Fat
14g,
14%
),
Sodium
1814mg
1814%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.