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Speedy King Ranch Chicken
Speedy King Ranch Chicken

Speedy King Ranch Chicken

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
14 corn tortillas, cut into 1/2 inch strips, divided
1 bottle (16 oz.) picante sauce (hot, medium, mild)
1 can (10 oz.) Campbell’s Cream of Mushroom Soup
1 can Mexican corn
1 can black beans
1 can (3 oz.) fried onions, divided
1 package (8 oz.) Kraft Mexican Blend Cheese, divided
3 frozen chicken breasts, thawed and cut into 1/2 inch cubes
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Let's Make It
1. Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick cooking spray. Evenly spread 1/2 of the tortilla strips on bottom of prepared baking dish.
2. Combine picante sauce, mushroom soup, corn, beans, 1 cup of fried onions, 1 cup of cheese, and chopped raw chicken in a mixing bowl. Evenly spread the chicken mixture on the tortilla strips. Top with the remaining tortilla strips.
3. Bake for 25 minutes. Remove casserole from oven and top with the remaining cheese and onions and bake for 5 more minutes or until chicken is done. Allow casserole to cool 10 minutes before serving.
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