King Ranch Chicken Casserole (Oamc)

• 1 (10 3/4 ounce) can cream of mushroom soup
• 3/4 cup picante sauce (heat level according taste)
• 3/4 cup sour cream
• 1 tablespoon chili powder
• 2 cups chopped tomatoes (or 2 cans drained Rotel)
• 3 cups cubed cooked chicken (can used canned chicken)
• 12 corn tortillas, cut into 1 inch pieces (6 inch)
• 1 cup shredded cheddar cheese
• 1 small onion, chopped (optional)
• 1 (4 ounce) can sliced black olives (optional)

1. Preheat oven to 350u0b0F.
2. Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.
3. In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.
4. Repeat layers.
5. Sprinkle with cheese and onions.
6. Bake at 350u0b0F for 40 minutes or until hot.
7. If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.
8. TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.
9. TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.

cream of mushroom soup, picante sauce, sour cream, chili powder, tomatoes, chicken, corn tortillas, cheddar cheese, onion, black olives

Taken from www.food.com/recipe/king-ranch-chicken-casserole-oamc-246954 (may not work)