| King Ranch Chicken Casserole Prep Time: 15 Min. Cook Time: 40 Min 8 Servings 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup 3/4 cup Pace Picante Sauce 3/4 cup sour cream 1 tablespoon chili powder 2 medium tomatoes, chopped (about 2 cups) 3 cups cubed cooked chicken or turkey 12 corn tortillas (6 inch), cut into 1 inch pieces 1 cup shredded cheddar cheese (4 ounces) Mix soup, Picante sauce, sour cream, chili powder, tomatoes and chicken. In 2 quart shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture. Repeat layers. Sprinkle with cheese. Bake at 350�F. for 40 minutes or until hot. Serve with additional Picante sauce and sour cream. To freeze:Freeze this uncooked. To serve: Defrost and bake for 40 minutes In a pinch you can micro defrost and nuke to heat but it is not as good. Note: For 3 cups cubed cooked chicken, in medium saucepan over medium heat, in 6 cups boiling water, cook 1 1/2 pounds skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink. |