King Ranch Chicken Casserole

 

 

 

2 cups chopped cooked chicken

1 bag (12 oz) frozen onions, celery, bell pepper and parsley seasoning blend

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (10 3/4 oz) condensed cream of mushroom soup

1 can (10 oz) diced tomatoes with green chiles, undrained

1 teaspoon chili powder

1/2 teaspoon garlic salt

12 soft corn tortillas (6 inch), torn into 1-inch pieces

2 cups shredded Cheddar cheese (8 oz)

Directions

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt.
• 3 Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
• 4 Bake uncovered 32 to 35 minutes or until bubbly. 

Source: Betty Crocker

Serves 8