Texas Ranch Chicken Casserole
1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 Tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10¾ ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10¾ ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 Tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
1. In a large nonstick skillet coated with cooking spray, sauté the onion, celery, and peppers in oil until crisp-tender.
2. Add garlic; cook 1 minute longer.
3. Stir in the chicken, soups, tomatoes, and chili powder.
4. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Yield: 8 servings
1 cup equals:
12 g fat (5 g saturated fat)
65 mg cholesterol
719 mg sodium
31 g carbohydrate
3 g fiber
26 g protein
Diabetic Exchanges: 3 lean meat, 1½ starch, 1 vegetable, 1 fat