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
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

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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
% Daily Value
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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