Ingredients:
3 cups cooked chicken breasts, shredded
1 (10 1/2 ounce) cans reduced-fat cream of chicken soup, undiluted
1 (10 1/2 ounce) cans low-fat cream of mushroom soup, undiluted
3/4 cup chicken broth
1/2 onions, minced
8 small low-fat corn tortillas, torn into small pieces
1 (8 ounce) packages shredded fat-free cheddar cheese
1 (4 ounce) cans diced green chilies
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl combine cooked shredded chicken, and all the remaining ingredients EXCEPT 1/2 cup of the cheese (I use Kraft FREE because it melts well and tastes great). Pour into a 8 by 12 inch oblong baking dish that has been sprayed with a buttery flavored cooking spray. Sprinkle the 1/2 cup cheese over the top.
Cover with foil that has also been sprayed on the “inside” with the buttery spray.
Bake for 50 minutes.
Serve with a light sour cream and a side salad if desired.
If prepared the night before, let the casserole take a spin in the microwave for 3 minutes before baking (to knock off the chill safely).
Servings: 6-8
Time preparation: 5 min.
Time total: 55 min.