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    Chicken and Tortilla Casserole


    Source of Recipe


    Low-Fat Meals, Vol. VI, #3

    List of Ingredients




    1/4 cup low-sodium chicken broth -- defatted --divided
    1/2 cup diced red bell pepper
    1/2 cup diced green bell pepper
    1/2 cup diced red onion
    1 cup nonfat spicy nacho dip -- divided
    3 ounces unsalted baked tortilla chips -- divided
    1 cup cooked and shredded boneless chicken breast
    28 ounces low-sodium tomatoes -- coarsely chopped -one-fourth liquid reserved
    1/4 cup low-fat sour cream
    1/4 cup skim milk
    fresh parsley sprigs -- optional

    Recipe



    Preheat oven to 35ºFF. In medium nonstick skillet, heat 2 tablespoons broth until hot. Add pepper and onion; cook about 5 minutes, stirring often. Add remaining 2 tablespoons broth; cook until peppers are soft. Remove from heat; set aside. To assemble casserole, spread 1/4 cup nacho dip on bottom of a 1 1/2- to 2 quart casserole dish. Top with layer of tortilla chips (about 30 chips). Cover with pepper mixture, followed by another layer of tortilla chips. Evenly spread chicken over chips; top with tomatoes and remaining juice. In small saucepan, combine the remaining 3/4 cup nacho dip, sour cream and skim milk; heat over medium heat 2 to 3 minutes, until warm. Drizzle half the mixture over tomato layer. Cover and bake about 25 to 35 minutes, until mixture bubbles. Drizzle casserole with remaining nacho sauce. Garnish with parsley sprigs. Makes 4 servings.

 

 

 

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