Southwestern Chicken Casserole
Minutes Prep time: 10
Minutes Total time: 50
Servings: 4
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 50
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups crushed tortilla chips
1 jar (16 oz each) salsa, divided
1-1/2 cups shredded Cheddar and Monterey Jack cheese blend, divided (1-1/2 cups = 6 oz)
4 frozen Banquet® Original Chicken Patties
Sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 376 mg | 38% |
Carbohydrate | 34 g | 11% |
Cholesterol | 57 mg | 19% |
Total Fat | 26 g | 40% |
Iron | 1 mg | 8% |
Calories | 438 kcal | 22% |
Sodium | 1485 mg | 62% |
Protein | 21 g | 43% |
Saturated Fat | 10 g | 51% |
Sugars | 5 g | 0 |
Vitamin C | 2 mg | 4% |
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
Combine crushed chips and two-thirds of the salsa in medium bowl until blended. Place mixture in prepared baking dish. Top chip mixture with 1 cup of the cheese and chicken patties. Top chicken patties with the remaining salsa and the remaining cheese.
Bake 30 minutes or until chicken is hot and cheese melts. Serve with sour cream, if desired.
Southwestern Chicken Casserole