A creamy chicken and cheese casserole with bell pepper, onion
and spicy tomatoes
Hands On: 20 minutes
Total: 60 minutes
Makes: 6 servings (1 cup each)
PAM Original No-Stick Cooking Spray
1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup reduced-sodium chicken broth
1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
1. Preheat oven to 325F. Spray 8x8-inch baking dish and medium skillet
with cooking spray. Heat skillet over medium-high heat. When hot, add
bell pepper and onion; cook 5 minutes or until tender, stirring several
times.
2. Stir in broth, soup, undrained tomatoes and chicken; blend well.
Bring to a boil; remove from heat.
3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese
evenly in baking dish. Repeat layers twice more. Bake uncovered
40 minutes or until hot and bubbly.
Makes: 6 servings (1 cup each)
Nutrition per Serving:
274 Calories, 9g Total Fat, 4g Saturated Fat, 54mg Cholesterol,
712mg Sodium, 25g Carbs, 4g Dietary Fiber, 3g Sugars, 22g Protein
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