Female Speaker: Today, we are cooking up a heart healthy twist on a classic chicken dish, with our Kid-friendly Light King Ranch Chicken Casserole. Let's get started.
I have already preheated the oven to 350F, and here I have two pounds of skinless, boneless chicken breasts cutlets that I have already cooked.
So into this large bowl I'm going to add one 10.
75 ounce can of low-sodium cream of mushroom condensed soup. Now we have one 14.
5 ounce can of no-salt-added, diced tomatoes, and one 15.
25 ounce can of no salt added corn. I will add one tablespoon of chili powder along with one 14.
4 ounce bag of frozen stir-fry vegetables that I have already thawed and drained. And finally I'm adding in one 4 ounce can of diced green chilies that I have drained and rinsed. Now add the chicken and mix this all together.
Now you will need a baking dish coated with cooking spray. I'm going to spread one-third of the chicken mixture on the bottom of the pan like so. Next, I have eight 6-inch corn tortillas that I have cut into one inch strips. I am going to use some of them now to layer over the chicken. Then I will spread another one-third of the chicken mixture over the top, followed by more tortilla strips and then the remaining chicken mixture over the top of that.
And now for our last ingredient, half a cup of shredded fat-free cheddar cheese and the remaining tortilla strips over the top. And our casserole is ready for the oven.
I will bake this for about 30 to 40 minutes until it's warm and bubbly. Our Chicken Casserole is out of the oven, and boy! Does it smell delicious.
I usually wait about five minutes before I cut and serve it. Sometimes I make a double batch and freeze one for future weekday dinner on a busy night when I don't have time to cook.
So there you have it, Kid-friendly Light King Ranch Chicken Casserole. A tasty and family-friendly dinner that can fit into your heart healthy diet as well.