Texan Ranch Chicken Casserole

By calicat

Chicken

Ingredients

• 1 large onion, finely chopped
• 1 medium green pepper, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 3 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained or 1 cup salsa (my preference)
• 1 tablespoon chili powder or cayenne pepper
• 12 corn tortillas (6 inches), cut into 1-inch strips or 4 flour tortillas (8 inch)
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
• 1/4 cup chopped jalapenos (for more heat)

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, saute the onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes or salsa and chili powder or cayenne pepper.
Line the bottom of a 3-qt. baking dish with half of the tortilla strips or 1 flour tortilla; top with the chicken mixture and sprinkle with cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.


Nutrition Facts: 1 cup equals 329 calories, 12 g fat (5 g saturated fat), 65 mg cholesterol, 719 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.