King Ranch Casserole

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 5 cups tortilla chips, coarsely crushed
• 2 cups sliced mushrooms
• 2 tablespoons butter
• 2 teaspoons chicken bouillon
• 2 boneless skinless chicken breasts (precooked)
• 2 (10 ounce) containers buitoni alfredo sauce
• 1 cup sour cream
• 1 1/2 cups fresh pico de gallo, drained
• 12 ounces grated monterey jack cheese

Recipe

• 1 1. preheat the oven to 350°f.
• 2 using your hands or a wooden spoon, coarsely crush the tortilla chips. this is easier to do if you leave them in the bag (open it slightly to let the air out).
• 3 place mushrooms and butter in a glass bowl. toss with soup powder and microwave on high (100 percent power) for 2 minutes. drain to remove excess moisture.
• 4 cut the chicken into bite-size chunks. combine the alfredo sauce with sour cream and mix well. coat a 9x12-inch glass baking dish with nonstick cooking spray.
• 5 cover the bottom of the pan with about 2 cups of the crushed chips.
• 6 top with half of the chicken, all of the mushrooms, half of the sauce, half of the pico de gallo and half of the cheese.
• 7 repeat with 2 cups crushed chips and remaining chicken, sauce, pico de gallo and cheese.
• 8 bake the casserole 35 to 40 minutes, or until hot.
• 9 note: the sauce is fairly thick, so it is easier to spread if you evenly distribute large spoonfuls and then spread it gently with the back of a large spoon. once the dish heats, the sauce will thin. you can make this 8 hours in advance.