Light King Ranch chicken Casserole

Debby DeRousse


Got this recipe from a church member years ago. I have made it many times and always pleased with the results. This casserole is great with a veggie loaded salad! Also a dollop of sour cream and since this is a lighter version, I would go with light sour cream or fat free.

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large onion, chopped
large green pepper, chopped
vegetable cooking spray
2 c
cooked chicken breats, chopped
1 - 10 oz
can fat free cream of chicken soup, undiluted
1- 10 oz
can fat free cream of mushroom soup, undiluted
1- 10 oz
can diced tomato and green chiles
1 tsp
chili powder
1/2 tsp
1/4 tsp
garlic powder
(6.-in.)corn tortillas
1- 8 oz
block, reduced fat cheddar cheese, shredded

Directions Step-By-Step

Saute onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 mintues or until tender. stir in chicken,soups, diced tomato and green chilies, chili powder, pepper, garlic powder: rmove from heat. Tear tortillas into 1-inch pieces: layer one third tortilla pieces in bottom of a 13x9-inch baking dish coated with cooking spray. Top with one third chicken mixture and one third cheese. Repeat layers twice. Bake at 350F for 30-35 mintues or until bubbly. Makes 8 servings.
If you like a little heat, add a touch of cayenne pepper

About this Recipe

Course/Dish: Chicken, Casseroles