KING RANCH CHICKEN CASSEROLE II

King Ranch Chicken Casserole II image

A tasty chicken casserole, using shredded chicken and crumbled tortilla chips. Be the king or queen of your 'ranch' by serving up this treat for dinner!

Provided by Annette Shaw

Categories World Cuisine Recipes Latin American Mexican

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

2 bone-in chicken breast halves, with skin
2 (10.75 ounce) cans fat free condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) package low-fat baked tortilla chips
3 cups shredded Cheddar cheese
1 (6 ounce) can black olives
2 cups shredded lettuce
1 large tomato, chopped
1 cup reduced fat sour cream
¼ cup chopped fresh chives

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.
In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.
Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 54.8 g, Cholesterol 87.6 mg, Fat 26.5 g, Fiber 5.7 g, Protein 28.6 g, SaturatedFat 12.9 g, Sodium 1545.2 mg, Sugar 1.8 g