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Light King Ranch Chicken Casserole

Prep time 15 mins
Cook time 5 mins
Bake time 35 mins
Yield Makes 8 servings
For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of our most popular chicken dishes of all time.

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

Nutrition Information

  • calories 282
  • caloriesfromfat 32 %
  • fat 9.9 g
  • satfat 5 g
  • monofat 0.5 g
  • polyfat 0.7 g
  • protein 21 g
  • carbohydrate 26.4 g
  • fiber 3.1 g
  • cholesterol 54.4 mg
  • iron 0.7 mg
  • sodium 947 mg
  • calcium 248 mg

How to Make It

  1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

  2. Stir in chicken and next 6 ingredients; remove from heat.

  3. 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.

  4. Bake at 350° for 30 to 35 minutes or until bubbly.

  5. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Cook's Notes

Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.