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light king ranch chicken casserole

(2 ratings)
Recipe by
Debby DeRousse
Houston, TX

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.

(2 ratings)
yield 8 serving(s)

Ingredients For light king ranch chicken casserole

  • 1
    large onion, chopped
  • 1
    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
  • 12
    (6.-in.)corn tortillas
  • 1- 8 oz
    block, reduced fat cheddar cheese, shredded

How To Make light king ranch chicken casserole

  • 1
    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.
  • 2
    If you like a little heat, add a touch of cayenne pepper

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