Monday, October 12, 2009

Mexican Chicken Casserole

3-4 chicken breasts, boiled and shredded
1 can cream of mushroom soup(I use Campbell's Healthy Request)
1 can cream of chicken soup (again Healthy Request)
1 can Rotel (I used mild)
1 cup sharp cheddar cheese, shredded (I use reduced fat)
1/2 cup Mexican cheese blend, shredded (again red. fat)
1 Bag Nacho Doritos (going to try the baked version next time)

Break up bag of Doritos - set aside. Mix together the soups, rotel, cheddar cheese and chicken. Preheat oven to 350. Spray a 9x13 casserole dish with vegetable spray, cover bottom of dish with a thin layer of chips and half of the chicken mixture. Layer again with chips (reserve half a cup of chips), chicken mixture- them top with the Mexican cheese blend. Bake for 30 minutes or until cheese is bubbly. When there are about 3 or 4 minutes of baking time left add the reserved half cup of to the top. Just watch it because the chips on the top will burn quickly. Once done let stand for 5 minutes before serving.

When serving have sour cream, tomatoes, lettuce, and green onions - let everyone add what they want to their individual serving. For a topping add a dollup of light sour cream and few avocado slices. Side dish recommendations salad and black beans.

Side note- could use ground turkey or lean ground beef instead of chicken. Make "taco meat" out of it by sauteing an onion (or use onion powder), brown meat then add cumin, chili powder, garlic powder, salt and pepper to taste.

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