EASY KING RANCH CHICKEN CASSEROLE

Easy King Ranch Chicken Casserole image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 8

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:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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).
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.
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 : Calories 490, Carbohydrate 27 g, Fat 2, Fiber 3 g, Protein 31 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1814 mg