King Ranch Chicken Casserole

One weekend I came home from college and my mother served a great meal. My family has always enjoyed tex-mex and she had found a "meal helper" to make a spicy chicken casserole. I thoroughly enjoyed every bite of that dinner. Some time later I was making a birthday dinner for my best friend and I went out and bought that same "meal helper" item and the specific pot to bake it in. Debbie enjoyed it just as much as I hoped and it became part of my regular rotation. Well, as it wont to happen, that "meal helper" went off the market and I gave that dish up.

Then, I became more adventurous with my cooking and realized that meal helpers . . . usually come from existing recipes that are easy enough on their own, as long as you are willing to spend just a bit more time in the kitchen. After some research, I found several recipes for King Ranch Chicken Casserole, and tested them out. Originally in the pot I bought for that first go round. Then in 9 by 13 pans as I found those recipes tasted more like I wanted. I still have that original pot, packed away along with too much of my kitchen stuff. However, the 9 by 13 pan works well for this recipe. Especially as it makes 8 servings, giving us plenty of leftovers or the opportunity to feed others.

This "light" version actually comes from Southern Living and I will state that I don't miss a thing from the full fat varieties. Especially not those calories and fat grams!

• 2 C. chicken breast, cooked and shredded
• 1 can reduced fat reduced sodium cream of mushroom soup, condensed
• 1 can reduced fat reduced sodium cream of chicken soup, condensed
• 20 oz. canned diced tomato & green chiles
• 8 corn tortillas, cuts in fourths
• 2 C. lowfat shredded cheddar cheese
• 1 C. bell peppers diced
• 1 C. onion, diced (or use 2 C. frozen diced blend)
• 4 cloves garlic, minced

Saute onion, garlic, and bell pepper in nonstick pan. Add soups, tomatoes, and chicken. Heat through. Layer 1/2 the tortillas in bottom of 9 by 13 pan. Pour 1/2 the soup mixture, then spread 1/2 the cheese. Repeat layers. Bake at 325 degree F. for 35-40 minutes or until bubbly.