Easy King Ranch Chicken Casserole

Prep 20 min
Total 60 min
Servings 8

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 2, 2016

Ingredients

tablespoons butter or margarine

1 1/4

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

Steps

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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.