Recipe: King Ranch Chicken Casserole

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Yield: 1 Servings

      1 cn (10 3/4 ounces) Campbell's
           -- Condensed Cream of
           -- Mushroom
           -- Soup

3/4 c Pace Picante Sauce
3/4 c Sour cream

      1 tb Chili powder
      2 md Tomatoes; chopped (about 2
           -- cups)
      3 c  Cubed cooked chicken or
           -- turkey
     12    Corn tortillas (6-inch); cut
           -- into 1-inch pieces
      1 c  Shredded cheddar cheese (4
           -- ounces)

I found these at the Campbell Soup Page -- http://www.campbellsoups.com

Prep Time: 15 Min. Cook Time: 40 Min.

Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
In 2-quart shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture. Repeat layers. Sprinkle with cheese.
Bake at 350øF. for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Serves 8.

TIP: For 3 cups cubed cooked chicken, in medium saucepan over medium heat, in 6 cups boiling water, cook 1 1/2 pounds skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink. Posted to Bakery-Shoppe Digest V1 #229 by jrjet@mtco.com (Dot & Tim McChesney) on Sep 10, 1997

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