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Spanish Chicken Casserole




Source of Recipe


Internet


List of Ingredients




2 Cups Cooked chicken; white meat
8 Ounces Mushrooms -- drained
16 Ounces Non-fat plain yogurt
1/2 Large Onion -- chopped
4 Ounces Chopped green chiles
1 Can Sliced water chestnuts
14 Ounces Chicken broth -- lo-sodium
16 Corn tortillas -- cut in 1/4
2 Cups Non-Fat Alpine Lace Cheddar Cheese-- Grated
Or
16 Ounces Kraft Free cheese slices -- chopped
1 Tablespoon Corn starch
1 Tablespoon Flour
3 Tablespoons Butter Buds liquid


Recipe



Saute chopped onion in Butter Buds over low heat.
Add chicken broth and yogurt and continue to simmer.
Add flour and corn starch and mix with a wire beater.
Stir in chestnuts, green chiles and mushrooms.
Cut tortillas into fourths. Line a large casserole dish sprayed with non-fat cooking spray with part of the tortillas pieces.

Fold chicken into sauce. Spoon chicken sauce over tortillas
and sprinkle 1/2 grated cheese on top. Repeat layers topping with cheese.

Bake at 350 for 40-45 minutes. Serves 6-8