King Ranch Chicken Casserole

I made this last night and it was YUM. Dh even went for seconds (that's when you know it's good!). I actually used leftover chicken from our fajita's last week instead of the canned chicken. Dh did my grocery shopping so the cream of chicken was not 98% fat free and the cheddar cheese I used was full fat. Oh well. What I would suggest if you wanted to use this as a "family" meal is to use regular cheese on one side and reduced fat or fat free on the other (put a toothpick in the side you know is the lower fat one so you know which side to dish from. :) ). That way everyone gets the best of both worlds and you aren't making more than one dish for the family! I can't remember where I saw this recipe but if it was you - please let me know!!! I found it on someone's blog. Here is the recipe:

King Ranch Chicken Casserole
Serves - 6
Points - 4
1 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste

Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.

Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil. Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.

Nutrition Information:205 cal., 2.4 g. fat, 2.5 g. fiber