Recipe by Sarah Stone
"This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!"
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1 (10 ounce) bag
nacho cheese-flavored corn chips (such as Doritos®), crushed
onion, finely chopped
1 (14.5 ounce) can
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
cream of mushroom soup
1 (4.5 ounce) can
chopped green chiles
2 1/2 cups
chopped cooked chicken
1 (8 ounce) package
shredded sharp Cheddar cheese
Very good! Could also be a dip! Definitely would make again! I used 4 cheese Mexican....really turned out wonderful...thanks for the recipe, Sarah! I also used fresh chiles, but use what you have on hand.
I thought this recipe was a good baseline recipe. I did however make some modification based on what I had on hand. I used plain tortilla chips in place of the Doritos, added chopped sweet bell peppers to the onion step and substituted taco seasoning for the chili powder and ground cumin. I also used leftover Rotisserie chicken. I layered crushed chips, chicken/soup mixture, shredded cheese twice ending with shredded cheese on top. It tasted even better for leftovers the next day!
Just barely !!!!! OK I even added some extra spices to flavor it up more. I would not make it again. Nothing special where the family all said yum make this agin. If you like bland then it will suit your taste
* Percent Daily Values are based on a 2,000 calorie diet.
Tex-Mex Chicken Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
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