King Ranch Chicken Lite

Alyson Stringer (originally from Margaret McCoy Sargent)

Yield: 8 servings

This lighter version of the standard Texas dish is from one of ex’s extended family members. Just as good as the guilt-invoking one! (Nov 2010)

6 (6oz) boneless, skinless chicken breast halves

1 cup water

1 (10oz) pkg corn tortillas, quartered (divided use)

1 medium onion, diced

1 medium green pepper, diced

2 cups grated light Velveeta cheese

1/2 tsp garlic powder

1 1/2 tsp chili powder

1 (10.75oz) can Campbell’s light cream of mushroom soup

1 (10.75oz) can Campbell’s light cream of chicken soup

1 (10oz) can RO*TEL® diced original Tomatoes & Green Chilies 

Preheat oven to 350˚F.

Sprinkle chicken with seasoned salt and sauté in a non-stick pan (or pan sprayed with cooking spray) until brown on both sides. Add water and cover to poach for 15 minutes. Remove chicken from the pan to cool. Put corn tortillas in warm, cooling chicken broth. Shred chicken when cool.

Place half of the tortilla quarters in a 9x13-inch dish sprayed with cooking spray. Layer in half of the chicken and 1/4 cup chicken broth, half of the onions and peppers (which have been sautéed until soft in a non-stick pan), and half of the cheese. Combine the soups and put half of the mixture over the first layer. Repeat with the second layer. Top with the RO*TEL tomatoes and the last layer of grated cheese. Sprinkle with garlic powder and chili powder.

Bake casserole for 45 minutes.

Per serving: 353 calories, 10 grams fat