Monday, October 12, 2009

Light King Ranch Chicken Casserole

Light King Ranch Chicken Casserole

Makes 8 servings Ingredients ·
1 large onion, chopped ·
1 large green bell pepper, chopped ·
Vegetable cooking spray ·
2 cups chopped cooked chicken breasts ·
1 (10-ounce) can fat-free cream of chicken soup, undiluted ·
1 (10-ounce) can fat-free cream of mushroom soup, undiluted ·
1 (10-ounce) can diced tomato and green chiles ·
1 teaspoon chili powder
· 1/2 teaspoon pepper
· 1/4 teaspoon garlic powder
· 12 (6-inch) corn tortillas
· 1 (8-ounce) block reduced-fat Cheddar cheese, shredded
Sauté onion and bell pepper (I hate bell-peppers so I left those out!) in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.

I actually made the "filling" the night before and refrigerated overnight & reheated the next day, this is what it looked like after I re-heated.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray.

Top with one-third chicken mixture and one-third cheese
Repeat layers twice.
Bake at 350° for 30 to 35 minutes or until bubbly. This was DELICIOUS, maybe one of my favorite Weight Watcher friendly recipes!
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Nutritional Information 6 WEIGHT WATCHER POINTS
Calories: 282 (32% from fat)
Fat: 9.9g (sat 5g,mono 0.5g,poly 0.7g)
Protein: 21g
Carbohydrate: 26.4g
Fiber: 3.1g
Cholesterol: 54.4mg
Iron: 0.7mg
Sodium: 947mg
Calcium: 248mg