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
| % Daily Value | ||
|---|---|---|
| Calcium | 377 mg | 38% |
| Carbohydrate | 32 g | 11% |
| Cholesterol | 60 mg | 20% |
| Total Fat | 26 g | 40% |
| Iron | 2 mg | 10% |
| Calories | 436 kcal | 22% |
| Sodium | 1345 mg | 56% |
| Protein | 22 g | 45% |
| Saturated Fat | 11 g | 56% |
| Sugars | 4 g | 0 |
| Dietary Fiber | 4 g | 17% |
| Vitamin C | 2 mg | 4% |
| Vitamin A | 757 iu | 15% |
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 40 to 45 minutes or until chicken is hot and cheese melts. Serve with sour cream, if desired.
Southwestern Chicken Casserole
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