Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/4 cup Fleischmann's® Original Vegetable Oil Spread Sticks
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can (10-3/4 oz each) condensed cream of chicken soup
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups chopped cooked chicken breast
12 corn tortillas (6 inch), torn into bite-size pieces
2 cups shredded Cheddar cheese (2 cups = 8 oz)
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 257 mg | 26% |
| Carbohydrate | 25 g | 8% |
| Cholesterol | 63 mg | 21% |
| Total Fat | 21 g | 32% |
| Iron | 2 mg | 11% |
| Calories | 373 kcal | 19% |
| Sodium | 916 mg | 38% |
| Protein | 22 g | 44% |
| Saturated Fat | 9 g | 44% |
| Sugars | 3 g | 0 |
| Dietary Fiber | 3 g | 11% |
| Vitamin C | 9 mg | 15% |
| Vitamin A | 778 iu | 16% |
Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Melt Fleischmann's in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 minutes or until tender. Stir in both soups, undrained tomatoes and chicken.
Layer one-third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
May use any variety of Ro*Tel Tomatoes in place of Original to suit your taste.
King Ranch Chicken
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