Quick Fix Light King Ranch Chicken Casserole

Ingredients

• 3 cups Rotisserie Chicken (shredded; yields about 3‑3.5 cups per chicken)
• 1 cup Bell Pepper (diced; can use frozen pre‑chopped)
• 1 cup Onion (diced; can use frozen pre‑chopped)
• 1 can (14.5 oz) Diced Tomatoes with Green Chilies (drained slightly if very liquid)
• 1 can (10.5 oz) Fat‑Free Cream of Mushroom Soup (brand of choice)
• 1 can (10.5 oz) Fat‑Free Cream of Chicken Soup (brand of choice)
• 1 tsp Chili Powder (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground preferred)
• 1/2 tsp Garlic Powder (optional)
• 6 small Corn Tortillas (torn into ~1‑inch pieces)
• 2 cups Shredded Cheddar Cheese (sharp or mild, shredded)
• as needed Non‑Stick Cooking Spray (for skillet and baking dish)

Instructions

1. Prepare the Skillet

   Lightly coat a large skillet with non‑stick cooking spray.

   Time: PT1M

2. Sauté Vegetables

   Add the diced bell pepper and onion to the skillet and sauté over medium heat until tender, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Combine Base Ingredients

   Stir in the canned diced tomatoes with green chilies, both cream soups, chili powder, black pepper, and garlic powder. Mix until smooth.

   Time: PT3M

4. Add Shredded Chicken

   Fold the shredded rotisserie chicken into the skillet mixture, ensuring it is evenly coated.

   Time: PT2M

5. Prepare Baking Dish

   Spray a 9x13-inch baking dish with non‑stick cooking spray.

   Time: PT1M

6. Layer Tortilla Pieces

   Tear the corn tortillas into roughly 1‑inch pieces and spread about one‑third of them evenly over the bottom of the dish.

   Time: PT2M

7. First Layer of Chicken Mixture

   Spread one‑third of the chicken‑soup mixture over the tortilla layer.

   Time: PT2M

8. First Cheese Layer

   Sprinkle one‑third of the shredded cheddar cheese over the mixture.

   Time: PT1M

9. Repeat Layers

   Repeat the tortilla, chicken mixture, and cheese layers two more times, ending with a final cheese topping.

   Time: PT5M

10. Bake the Casserole

    Place the assembled casserole in a pre‑heated 350°F oven and bake for 30 minutes, or until the cheese is melted and lightly browned.

    Time: PT30M

    Temperature: 350°F

11. Rest and Serve

    Remove from oven and let rest 5 minutes before serving to allow the layers to set.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

3g