King Ranch Chicken Casserole
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into small pieces |
|
| 2 | cans |
cream of mushroom soup
|
|
| 1 | can |
tomatoes, canned
rotel |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 1 | Bag |
corn chips
flavoured |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into small pieces |
|
| 2 | cans |
cream of mushroom soup
|
|
| 1 | can |
tomatoes, canned
rotel |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 1 | Bag |
corn chips
flavoured |
*
|
Directions
In non-stick pan stir-fry chicken pieces until done.
Mix together soups and tomatoes in large bowl.
Take 11x7 glass baking dish . Spray with Pam (or grease).
Break up enough corn chips to cover bottom of dish.
Layer on ½ of chicken, then ½ of cheese, then ½ of soup mixture.
Layer same way again, chips, chicken, cheese, soup.
If you have any Doritos and cheese left, sprinkle them over the top.
Bake at 350℉ (180℃). for 1 hour.
On the side serve sour cream, tomatoes, lettuce, and salsa.
