"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Easy Green Chile-Chicken Casserole (Low Fat) Recipe

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This recipe for Easy Green Chile-Chicken Casserole (Low Fat), by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debran Beavers McClean
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 c fat-free, less-sodium chicken broth
1 c canned chopped green chiles, drained
1 c chopped yellow onion
1 c fat-free sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground bl. pepper
2 (10.5 oz) cans condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 c shredded cooked chicken breast (@ 1 lb)*
2 c (8 oz) finely shredded sharp cheddar

Directions:
Directions:
1. Preheat oven to 350.
2. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 c soup mixture in a 13x9" baking dish coated with cooking spray. Arrange 6 tortialls over the soup mixture, and top w/ 1 c. chicken and 1/2 c. cheese. Repeat layers, ending with the cheese. Spread remaining soup misture over cheese. Bake at 350 for 30 minutes or until bubbly and cheese browning.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
*Baking the chicken ahead of time covered with foil keep it the moistest. Or use Rotiserie Chkn from grocery.
Leftover turkey works in this recipe, too. If you assemble casserole the day before, cover with foil coated w/ cooking spray. When ready to serve, bake 1 hour; then uncover and bake an extra 30 minutes or until cheese bubbly and browning.

 

 

 

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