Thursday, January 22, 2009

Lightened King Ranch Chicken Casserole

I know, I know, I have been horrible about updating my blog. Things have been kind of crazy around here. For Christmas, my sister and her wonderful family gave us a trip to San Antonio. So we were out of town, enjoying the sites and relaxing. Then when we returned, it was back to work. I have been working alot lately, but I think things are about to be back to normal. Anyway, I am going to make a larger effort to update all my new recipes on a more normal basis. I have a couple today.

I made this a few weeks back, and it turned out delicious! I have to apologize for not having a picture. I totally forgot to take one and didn't remember till after we ate it! I got it off the Southern Living website awhile back. It is definitely a remake in our house! (It makes alot, so I made it I put it in two containers and froze one for later since there is just two of us).

Lightened King Ranch Chicken Casserole
Serves 8-10
approx 7pts.

-Grocery store rotisserie chicken
-1 tablespoon butter
-1 medium onion, chopped
-1 medium-size green bell pepper, chopped
-1 garlic clove, pressed
-1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
-1 (10 3/4-oz.) can reduced-fat cream of chicken soup
-2 (10-oz.) cans diced tomatoes and green chiles, drained
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-1 teaspoon Mexican-style chili powder*
-3 cups grated 2% reduced-fat sharp Cheddar cheese
-12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Shred rotisserie chicken and set aside.

Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

1 comment:

Ashley said...

I hope you enjoyed your trip! Welcome back :-)