Texan Ranch Chicken Casserole

By Totlxtc

Ingredients

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

Details

Servings 8

Preparation

Step 1

* In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
* Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup 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.