6 large chicken breast halves — boned and skinned
1 cup water
10 ounces packaged corn tortillas (divided use) —
quartered 1 medium onion (divided use) — diced
1 medium bell pepper (divided use) — diced
2 cups Velveeta light cheese — shredded
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces Campbell’s cream of chicken soup — Healthy
Request 10 3/4 ounces Campbell’s cream of mushroom soup — Healthy
Request 10 ounces canned Ro-tel tomatoes — chopped
Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.
Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder.
Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Ro-tel tomatoes. Bake for about 45 minutes. Makes 8 servings.
[Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to the lists by Terri Law on 12/31/96.]
Cook’s Notes: According to the Dallas Morning News, “the casserole… is a classic Texas party dish, as ubiquitous as chicken-fried stead. It combines tortillas, chilies, cheese, tomatoes and onions with the convenience of canned-soup cooking. No one knows exactly where the dish originated; the real King Ranch in South Texas disavows any connection.”
Nutritional data by the Cooper Clinic of Dallas, Texas. Per serving: Calories 353; Fat 10 g; Cholesterol 92 mg; Sodium 984 mg; Percent calories from fat (%CFF) 24%.