King Ranch Chicken Casserole

Recipe - Dearborn Market

Prep Time25 Minutes

Servings8

Cook Time40 Minutes

Calories488

Ingredients

1 1/2 Tbs unsalted butter

1 small onion, chopped

1 green bell pepper, chopped

1 large garlic clove, crushed with press

1 tsp chili powder

1 tsp ground coriander

1 tsp ground oregano

1 can (10¾ ounces) condensed cream of chicken soup

1 jar (15.5 ounces) mild or medium chunky salsa

1/2 cup whole milk

1 whole roasted chicken, skin removed and meat shredded (about 4 cups)

1 1/2 cups sour cream plus additional for serving (optional)

2 Tbs fresh lime juice

6 cups yellow corn tortilla chips (about 7 ounces)

1 package (8 ounces) sharp white Cheddar cheese, shredded

Chopped green onions (optional)

Nonstick cooking spray

Directions

1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray.

2. Melt butter in large nonstick skillet over medium heat. Add onion; cook 5 minutes or until soft, stirring occasionally. Add bell pepper and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in chili powder, coriander and oregano; cook 1 minute. Add soup, salsa and milk; increase heat to medium-high and cook 3 minutes or until slightly thickened, stirring occasionally. Remove from heat.

3. In medium bowl, combine chicken, sour cream, lime juice and onion-salsa mixture. Makes about 6 cups.

4. In single layer of prepared dish layer 3 cups tortilla chips; spoon about 3 cups chicken mixture evenly over chips and sprinkle with 1 cup cheese. Repeat layers of chips, chicken mixture and cheese. Cover loosely with aluminum foil.

5. Bake casserole 25 minutes. Remove foil; bake 15 minutes longer or until edges bubble and top is lightly browned. Let stand 10 minutes before serving. Sprinkle with green onions; top with a dollop of sour cream, if desired.

Nutritional Information