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2
10 3/4 ounce can reduced-sodium condensed cream of chicken soup
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1
10 ounce can diced tomatoes with green chiles, undrained
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3/4
cup chopped green sweet pepper
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1/2
cup chopped onion
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1 1/2
teaspoons chili powder
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1/4
teaspoon black pepper
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12
6 - 7 inches corn tortillas, cut into thin, bite-size strips
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3
cups cubed cooked chicken*
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1
8 ounce package (2 cups) shredded cheddar cheese
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Tomato slices (optional)
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Sliced green onions (optional)
1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.
- Tip To Tote:Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.
- Note *About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken
- Variation For 4 Servings:Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.
- Servings Per Recipe 8,
- Calories 380,
- Protein (gm) 27,
- Carbohydrate (gm) 33,
- Fat, total (gm) 16,
- Cholesterol (mg) 83,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 680,
- Vitamin C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 702,
- Potassium (mg) 538,
- Calcium (DV %) 273,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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Pretty good, think I messed up and put the last layer of cheese on before it went in the oven instead of after. So it was kind of soupy. Oops. Still tasty though.
11/15/2011 09:37:48 PM Report Abuse