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EASY FAB-O CHICKEN CASSEROLE
KIND OF A MEXICAN-Y CHICKEN.

Yumm!

(See "how-to" video at end of post)

<--Mexican-y chicken.

Haha!

Oh MANN! This chicken casserole is REALLY good. Has a bit of a Mexican flair, and it's super easy to make, especially if you use a store-bought rotisserie chicken. It goes a long way and keeps well in the 'fridge for several days. This has become one of our family FAVES!

I got the recipe from Christy Jordan on the Southern Living Magazine cooking show and it looked so good I went right out and got the ingredients and made it that same night. She was right on every count! It's easy and extra-delicious!

Ingredients. . .

1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Directions. . .

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a
13 x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes or until bubbly.

Note: Freezes great! Up to 1 month.

Thaw in refrigerator overnight, and bake as directed.

Give this a try. It is exceptionally good!

Here's a link to the video showing step-by-step directions.

CHICKEN CASSEROLE

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May 2011

Easy Fab-o Chicken Casserole