Easy King Ranch Chicken Casserole

  • Prep 20 min
  • Total 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 package (12.5 oz) Old El Paso™ Soft 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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
490
Total Fat
28g
0%
Saturated Fat
14g
0%
Sodium
1814mg
0%
Total Carbohydrate
27g
0%
Dietary Fiber
3g
0%
Protein
31g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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