Hi Donna, Thanks for stopping by and thanks for the comments. Yes, I can never get enough good, healthier recipes. I do love to cook, and as you can tell, I also love to eat. Here's a little something I discovered at the K & W Restaurant the other evening. I like to eat at this particular Cafeteria-style restaurant, since they never add a lot of sugar or salt to their meals, at least not the ones I choose. Light King Ranch Chicken Casserole 
Prep Time: 15 minutes Cook Time: 5 minutes Bake Time: 35 minutes Yield: Makes 8 servings end class="rcpdetail" Ingredients - 1 large onion, chopped
- 1 large green bell pepper, chopped
- Vegetable cooking spray
- 2 cups chopped cooked chicken breasts
- 1 (10-ounce) can fat-free cream of chicken soup, undiluted
- 1 (10-ounce) can fat-free cream of mushroom soup, undiluted
- 1 (10-ounce) can diced tomato and green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 12 (6-inch) corn tortillas
- 1 (8-ounce) block reduced-fat Cheddar cheese, shredded
end class="rcpdetail" Preparation Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Stir in chicken and next 6 ingredients; remove from heat. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes or until bubbly. Note: You may freeze casserole for up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed. Have A Blesed Evening My Friend, Phil
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