Cooktop Cove: How to make quick fix light King Ranch chicken casserole (video)
By Lia Blanchard
When a recipe calls for cooked chicken, try using a store-bought rotisserie chicken instead of cooking your own bird. "A rotisserie chicken is a great time saver," says Christy Jordan, host of Southern Living's "Quick-Fix Suppers" video series. Each rotisserie chicken yields three to three and a half cups of flavorful meat.
Watch the video below to see how Jordan uses a rotisserie chicken to prepare a light version of King Ranch chicken casserole, sometimes known as Texas lasagna. One of the best things about this casserole, Jordan says, is that "leftovers heat up like a dream."
Quick fix light King Ranch chicken casserole
Preparation Time: 20 minutes
Total Time: 55 minutes
Serves: 8
Cooking spray
1 large onion, chopped
1 large green bell pepper, chopped
2 cups cooked chicken breasts, chopped
10 ounces (295.75 milliliters) cream of chicken soup, fat-free
10 ounces (295.75 milliliters) cream of mushroom soup, fat-free
10 ounces (295.75 milliliters) diced tomatoes with green chiles
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
12 6-inch (15.25-centimeter) corn tortillas
8 ounces (226.8 grams) Cheddar cheese, reduced-fat and shredded
1) Preheat oven to 350 degrees Fahrenheit (176.67 degrees Celsius).
2) Spray a large skillet with cooking spray and cook onion and bell pepper on medium heat until tender, about 5 minutes. (If you are short on time, Jordan advises using frozen chopped vegetables.)
3) Add chicken, cream of chicken soup, cream of mushroom soup, tomatoes, chili powder, pepper and garlic powder. Stir to mix thoroughly, then remove from heat.
4) Cut or tear tortillas into pieces about 1 inch (2.5 centimeters) square. Spray a 9-inch by 13-inch (22.8 centimeters by 33 centimeters) baking dish with non-stick cooking spray. Cover the bottom of the dish with one-third of the tortilla pieces. Spread one-third of the chicken mixture on top of the tortillas; top with one-third of the cheese.
5) Repeat the tortilla, chicken mixture, and cheese layers twice more.
6) Bake until bubbly, 30-35 minutes.
Make-ahead tip: After step five, freeze casserole for up to a month. To prepare, simply thaw in refrigerator overnight before performing step six.
Southern Living recommends serving the casserole with a green salad, whisking a few dashes of hot sauce with your favorite vinaigrette to continue the Southwest theme throughout the meal. Provecho!
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