Wednesday, February 11, 2009

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


Hayley said...

I'll have to try this....looks so yummy!!!

Achieving the Real Me said...

This looks so good. Thanks for posting the recipe. I am going to have to give it a try soon!