King Ranch Chicken Casserole II |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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A tasty chicken casserole, using shredded chicken and crumbled tortilla chips. Be the king or queen of your 'ranch' by serving up this treat for dinner! Ingredients:
2 bone-in chicken breast halves, with skin |
2 (10.75 ounce) cans fat free condensed cream of mushroom soup |
1 (10 ounce) can diced tomatoes with green chile peppers, drained |
1 (14.5 ounce) package low-fat baked tortilla chips |
3 cups shredded cheddar cheese |
1 (6 ounce) can black olives |
2 cups shredded lettuce |
1 large tomato, chopped |
1 cup reduced fat sour cream |
1/4 cup chopped fresh chives |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.
2. In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
3. Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.
4. Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.
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