KING RANCH CHICKEN CASSEROLE (OAMC)

King Ranch Chicken Casserole (Oamc) image

This version reminds me of the one served at Mama's Cafe in San Antonio, TX. YUM! You can add some heat by using Hot Picante Sauce and/or Hot Rotel. Now living in Iowa, this reminds me of home. Enjoy!

Provided by LILTEXQT

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup picante sauce (heat level according taste)
3/4 cup sour cream
1 tablespoon chili powder
2 cups chopped tomatoes (or 2 cans drained Rotel)
3 cups cubed cooked chicken (can used canned chicken)
12 corn tortillas, cut into 1 inch pieces (6 inch)
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1 (4 ounce) can sliced black olives (optional)

Steps:

Preheat oven to 350°F.
Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.
In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.
Repeat layers.
Sprinkle with cheese and onions.
Bake at 350°F for 40 minutes or until hot.
If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.
TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.
TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.

Nutrition Facts : Calories 629.1, Fat 31.9, SaturatedFat 14.3, Cholesterol 130.8, Sodium 1184.6, Carbohydrate 46.4, Fiber 7.1, Sugar 7.4, Protein 41.3