Quick And Easy King Ranch Chicken Casserole Recipe 445

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Steps:

• 1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in Chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes. 2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese. 3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving. TIP: Substitute 1 tsp chili powder and 1/8 tsp ground red pepper for Mexican-style chili powder, if desired.

Steps:

• Preheat oven to 350 degrees.
• Put chopped chicken, cream of mushroom soup, Ro-tel tomatoes, and chunks of Velveeta into a bowl; stir them together.
• Spray baking pan with Pam, and then cover the bottom of the pan with half of the tortilla triangles.
• Pour half of the mixture in your bowl on top of the tortillas and spread it around so that it covers all of the tortillas.
• Put remaining half of tortillas on top of the mixture.
• Pour the rest of the mixture from your bowl on top of the second layer of tortillas and once again spread it around onto all of the tortillas.
• Cover top of baking pan with foil and let the casserole cook for 30 minutes.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, melt butter over medium-high heat. Cook frozen vegetables in butter 4 to 5 minutes, stirring occasionally, until tender. In medium bowl, mix cooked vegetables, soup, tomatoes and 1 teaspoon taco seasoning mix (from dinner kit).
• Break taco shells (from dinner kit) into pieces. Layer 1 1/2 cups of the chicken in baking dish. Top with half of the soup mixture and 1 cup of the cheese. Top with half of the tortilla pieces. Repeat layers once. Top with remaining 1 cup cheese.
• Bake uncovered 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with cilantro, sour cream and lime wedges.