Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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