Ranch Hand Chicken Casserole with Southwestern Chili Starter

Easy to prepare and even quicker to disappear, this casserole is so versatile you can use your leftover meats if you like and call it “New!” Call the guys in to eat in about an hour from start to finish.

Prep: 20 minutes
Bake: 40 minutes

  • Cooking Spray
  • 1/2 can (5-1/3 oz.) condensed cream of mushroom soup
  • 1/2 can (5-1/3 oz.) condensed cream of chicken soup
  • 1 jar (20 oz.) Southwestern Chili Starter
  • 2 cups cubed pre-cooked chicken
  • 2-3 cups crushed tortilla chips
  • 2-1/3 cups shredded cheddar cheese

Preheat oven to 325 degrees F. In a large saucepan, heat soups, Southwestern Chili Starter and chicken, stirring until well blended. Spray 13 x 9 x 2-inch casserole with cooking spray. Alternately layer soup & meat mixture, crushed tortilla chips, and cheese, repeating for three layers, reserving last 1/3 cup of cheese. Bake 30 minutes or until hot and bubbly; add final 1/3 cup of cheese and bake 10 more minutes, until cheese topping is melted. Serves 8

Popularity: 5%

Comments Off

admin on January 30th 2012 in Chicken, Chili

Comments are closed.