Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 400°. Melt butter in a large skillet over medium-high heat. Add frozen vegetables, and sauté 4 to 5 minutes or until tender. Transfer to a medium bowl; stir in soup, diced tomatoes, and chili powder.

Step 2

Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Sprinkle with 1 1/2 cups tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.

Step 3

Bake at 400° for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired.

Step 4

*1 teaspoon chili powder and 1/8 teaspoon ground red pepper may be substituted.

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