Prep: 10 min., Cook: 4 min., Bake: 25 min., Stand: 10 min. For a zestier version of this casserole, use original diced tomatoes and green chiles.
2 tablespoons butter
1/2 (10-oz.) package frozen diced onion, red and green bell peppers, and celery
2 (10 3/4-oz.) cans CAMPBELL'S Cream of Chicken Soup
2 (10-oz.) cans mild diced tomatoes and green chiles
1 teaspoon Mexican-style chili powder*
3 cups shredded deli-roasted chicken
3 cups freshly grated sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
Garnishes: fresh cilantro sprigs, lime wedges
How to Make It
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.
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.
Bake at 400° for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired.
*1 teaspoon chili powder and 1/8 teaspoon ground red pepper may be substituted.
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