This king of all casseroles gets a punch of great flavor from picante sauce, chili powder and green onions. It's a flavorful way to use leftover chicken or turkey that will have your family coming back for more!
Ingredients
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- 3/4 cup Pace® Picante Sauce
- 3/4 cup sour cream
- 1 tablespoon chili powder
- 2 medium tomato, chopped (about 2 cups)
- 3 cups cubed cooked chicken or turkey
- 12 corn tortilla (6-inch), cut into 1-inch pieces
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 2 green onion (scallion), sliced (about 1/4 cup)
Instructions
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Step 1
Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
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Step 2
Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese.
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Step 3
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onion. Serve with additional picante sauce and sour cream.
