King ranch chicken lite

Yield: 4 Servings

Measure Ingredient
6 \N Boneless, skinless chicken
\N \N Breast halves, (about
\N \N 6 oz each)
1 \N Cup water
1 \N (10-ounce) package corn
\N \N Tortillas, quartered
\N \N (divided use)
1 medium Onion, diced (divided use)
1 medium Bell pepper, diced (divided
\N \N Use)
2 cups Grated Velveeta Light cheese
½ teaspoon Garlic powder
½ teaspoon Chili powder
1 \N (10 3/4-oz) can Campbell's
\N \N Healthy Request cream of
\N \N Chicken soup
1 \N (10 3/4 oz) can Campbell's
\N \N Healthy Request cream of
\N \N Mushroom soup
1 \N (10-ounce) can Ro-tel
\N \N Tomatoes, chopped

Poach chicken in 1 cup of water for 10 minutes. Remove chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in 13x9x2-inch baking dish to cover bottom. Pour ¼ cup broth over tortillas. Layer with half each of the chicken, onions and bell pepper. Repeat to make second layer with remaining tortillas, broth chicken and vegetables.Sprinkle top with cheese, garlic and chili powder. Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with Ro-tel tomatoes. Bake 45 minutes. Makes 8 servings.

Per servlng : Calories 353 Fat 10g Cholesterol 92 mg Sodium 984 mg Percent calories from fat 24% Dallas Morning News 9/25/96 Typos by Bobbie Beers

Similar recipes