Rancho Chicken
Ingredients
- 1 can condensed cream of mushroom soup (10 1/2-oz, reduced-fat, reduced-sodium)
- 1 can condensed cream of chicken soup (10 1/2-oz, reduced-fat, reduced-sodium)
- 1 can diced tomatoes with green chilies with liquid (10-oz)
- 1 red bell pepper (medium, chopped)
- 1 onion (medium, chopped)
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 12 corn tortillas (6- to 7-inch, cut into bite-size strips)
- 2 1/2 cup chicken breast (cooked, or up to 3 c, chopped OR 2 cans 12 1/2-oz drained chicken breast)
- 1 package sharp cheddar cheese (8-oz, reduced-fat, shredded)
- tomatoes (sliced, for garnish)
- scallions (sliced, for garnish)
Instructions
Heat oven to 350 degrees. Combine soups, tomatoes with chilies and liquid, bell pepper, onion, chili powder and black pepper; mix well. Set aside. To Assemble: Sprinkle about 1/3 of the corn tortilla strips over bottom of a 9 x 13-inch baking dish. Layer half of the chicken over tortilla strips; continue with half the soup mixture, half the cheese and another 1/3 of tortilla strips. Layer with remaining chicken, soup mixture and tortilla strips. Bake, tightly covered with foil, 45 minutes, or until bubbly around the edges and center is hot. Increase heat to 400 degrees. Uncover; sprinkle with remaining cheese. Bake 4 to 5 minutes or until cheese is melted. Remove from oven. Top with sliced tomatoes and scallions. Let stand 10 minutes before serving.
