Light King Ranch Chicken Casserole

Dot Golding, LBSW

Green Acres of Center

1 large onion, chopped
1 large green pepper, chopped
vegetable cooking spray
2 cups chopped cooked chicken breast
1 (10 oz.) can fat-free cream of chicken soup, undiluted
1 (10 oz.) can fat-free cream of mushroom soup, undiluted
1 (10 oz.) can diced tomato and green chilies
1 teaspoon chili powder (optional)
½ teaspoon pepper
¼ teaspoon garlic powder
12 (6 in.) corn tortillas
1 (8 oz.) block reduced fat Cheddar cheese, shredded

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium high heat. Cook 5 minutes or until tender. Stir in chicken and next 6 ingredients; remove from heat. Tear tortillas into 1-inch pieces, layer one-third tortilla pieces in bottom of a 13 X 19 inch baking dish coated with cooking spray. Top with one- third chicken mixture and one-third cheese. Repeat layers twice. Bake at 350 degrees for 30 to 35 minutes or until bubbly. Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed. Serve with veggie loaded salad and vinaigrette dressing. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

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