“While shopping for ingredients for King Ranch Casserole, I found almost everything I needed in one can! I modified a recipe on the back of a new type of Campbell's soup-- Creamy Chicken Verde, one of their Southwest Style Cooking line. (Verde is spanish for green, referring to the poblano pepper in the soup) Try it, you'll like it!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 1/2 ounce) can creamy chicken verde soup
  • 12 cup water
  • 12 teaspoon garlic powder
  • 2 cups cubed cooked chicken (I used thawed, pre-cooked chicken breast strips meant for fajitas)
  • 5 small corn tortillas (cut into strips)
  • 12 cup shredded cheese (like Kraft Mexican Style 4 cheese blend, or plain old cheddar)

Directions

  1. Preheat oven to 350.
  2. Spray shallow casserole or pie plate with cooking spray.
  3. In the pan- mix soup, water, garlic powder, and diced chicken.
  4. Stir in tortilla strips.
  5. Top with shredded cheese.
  6. Bake for 25 minutes or until hot and bubbly.

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