Texan Ranch Chicken Casserole

Ingredients

  • 1 large onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 3 cups cubed cooked chicken breast
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 tablespoon chili powder
  • 12 corn tortillas (6 inches), cut into 1-inch strips
  • 2 cups shredded reduced-fat cheddar cheese, divided

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Directions

  • In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
  • Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts

1 cup: 329 calories, 12g fat (5g saturated fat), 65mg cholesterol, 719mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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