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Speedy King Ranch Chicken
Speedy King Ranch Chicken

Speedy King Ranch Chicken

50 Min(s)
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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
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
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
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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