King Ranch Chicken Casserole

Prep Time: 15 Min.
Cook Time: 40 Min.

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
3/4 cup Pace Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded cheddar cheese (4 ounces)

Directions

1. Mix soup, Picante sauce, sour cream, chili powder, tomatoes and chicken.
2. In 2-quart shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture.  Repeat layers. Sprinkle with cheese.
3. Bake at 350°F. for 40 minutes or until hot. Serve with additional Picante sauce and sour cream. Serves 8.

To freeze: freeze this uncooked.  defrost and bake for 40 min.. in a pinch you can micro defrost and nuke to heat but it is not as good...

TIP: For 3 cups cubed cooked chicken, in medium saucepan over medium heat, in 6 cups boiling water, cook 1 1/2 pounds skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.