Mexican Chicken Casserole

By jackiemo

Rachael Ray recipe (6-8 servings)

Ingredients

• 3 (9.75-ounce) cans white chunk chicken breast in water, drained
• 1 (16-ounce) jar medium picante sauce.
• 1 (10¾-ounce) can fiesta nacho cheese soup, Campbell's®
• 1 (4-ounce) can diced mild green chiles
• 1 (16-ounce) bag white corn tortilla chips, crushed and divided

Preparation

Step 1

1. Preheat oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
2. In a large saucepan, combine chicken, picante sauce, soup and green chilies, stirring well to combine. Cook over medium heat until the mixture simmers. Add one-third of the crushed tortilla chips in the bottom of the prepared baking dish. Spoon hot chicken mixture over chips. Top with remaining one-third crushed tortilla chips.
3. Spread one-third of the crushed tortilla chips in the bottom of the prepared baking dish. Spoon hot chicken mixture over chips. Top with remaining one-third crushed tortilla chips.
4. Bake for 10 to 15 minutes, or until heated through. Serve immediately.