A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 6 servings (1 cup each) |
Ingredients
- PAM® Original No-Stick Cooking Spray
- 1 medium green bell pepper, chopped
- 1/2 cup chopped yellow onion
- 1/2 cup reduced-sodium chicken broth
- 1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 2 cups shredded cooked chicken
- 9 corn tortillas (6 inch), torn into bite-size pieces
- 1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
Instructions
- 1. Preheat oven to 325 degrees F. Spray 8×8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
- 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
- 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 319 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 53 mg |
| Sodium | 753 mg |
Reviews
So good and easy to make! Made with almond flour tortillas and used more cheese. Yummy!
Very good and easy to make. I added a lot more cheese to mine and sour cream and salsa on top. Definitely, will make again.
Delicious and will be a go to for leftover chicken.
This can be prepared the day before and then refirgerated. We actually prefer it this way as the tortilla strips are then more tender. Great to serve with Mexican Rice and a salad.