King Ranch Casserole
This king of all casseroles gets a punch of great flavor from picante sauce, chili powder and green onions. It's a flavorful way to use leftover chicken or turkey that will have your family coming back for more!
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup Pace® Picante Sauce
0.75 cup sour cream
1 tablespoon chili powder
2 medium tomato, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortilla (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, sliced (about 1/4 cup)
0.75 cup Pace® Picante Sauce
0.75 cup sour cream
1 tablespoon chili powder
2 medium tomato, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortilla (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, sliced (about 1/4 cup)
Instructions
Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onion. Serve with additional picante sauce and sour cream.
Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onion. Serve with additional picante sauce and sour cream.
King Ranch Casserole
This king of all casseroles gets a punch of great flavor from picante sauce, chili powder and green onions. It's a flavorful way to use leftover chicken or turkey that will have your ...
Directions
Print
Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onion. Serve with additional picante sauce and sour cream.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup Pace® Picante Sauce
0.75 cup sour cream
1 tablespoon chili powder
2 medium tomato, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortilla (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, sliced (about 1/4 cup)
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