Tuesday, June 19, 2012

Light King Ranch Chicken Casserole

Light King Ranch Chicken Casserole

Light King Ranch Chicken Casserole

This lightened version of one of our most popular recipes is almost identical to the original version, but made with reduced-fat cheeses and low-fat canned soups.
For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of our most popular chicken dishes of all time.


  • large onion, chopped 
  • large green bell pepper, chopped
  • Vegetable cooking spray
  • 2 cups chopped cooked chicken breasts
  • (10-ounce) can fat-free cream of chicken soup, undiluted
  • (10-ounce) can fat-free cream of mushroom soup, undiluted
  • (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
  • (8-ounce) block reduced-fat Cheddar cheese, shredded 


  1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
  2. Stir in chicken and next 6 ingredients; remove from heat.
  3. 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.
  4. Bake at 350° for 30 to 35 minutes or until bubbly.
  5. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.


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