Zesty King Ranch Chicken Casserole

• 2 tablespoons butter
• 1/2 (10-oz.) package frozen diced onion, red and green bell peppers, and celery
• 2 (10 3/4-oz.) cans CAMPBELL'S Cream of Chicken Soup
• 2 (10-oz.) cans mild diced tomatoes and green chiles
• 1 teaspoon Mexican-style chili powder*
• 3 cups shredded deli-roasted chicken
• 3 cups freshly grated sharp Cheddar cheese
• 3 cups coarsely crumbled lime-flavored white corn tortilla chips
• Garnishes: fresh cilantro sprigs, lime wedges

1. Preheat oven to 400u0b0. Melt butter in a large skillet over medium-high heat. Add frozen vegetables, and saute 4 to 5 minutes or until tender. Transfer to a medium bowl; stir in soup, diced tomatoes, and chili powder.
2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Sprinkle with 1 1/2 cups tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
3. Bake at 400u0b0 for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired.
4. *1 teaspoon chili powder and 1/8 teaspoon ground red pepper may be substituted.

butter, onion, s cream, tomatoes, chili powder, deli, cheddar cheese, limeflavored white corn tortilla chips, fresh cilantro

Taken from www.myrecipes.com/recipe/zesty-king-ranch-chicken-casserole (may not work)