Recipe: King Ranch Chicken Lite, King Ranch Casserole

King Ranch Chicken Lite
Serving Size : 8

6 large chicken breast halves -- boned and skinned
1 cup water
10 ounces packaged corn tortillas (divided use) quartered
1 medium onion (divided use) -- diced
1 medium bell pepper (divided use) -- diced
2 cups Velveeta light cheese -- shredded
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces Campbell's cream of chicken soup --Healthy Request
10 3/4 ounces Campbell's cream of mushroom soup -- Healthy Request
10 ounces canned Ro-tel tomatoes -- chopped

Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom. Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder. Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Ro-tel tomatoes. Bake for about 45 minutes. Makes 8 servings.

KING RANCH CASSEROLE

1 lb. ground beef
1 med. onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomato & green chilies
1/2 can water
Small box Velveeta cheese
Corn tortillas

Saute meat with onion. Add cream of mushroom, chicken soup and tomatoes and green chilies and add water. Simmer about 6 to 7 minutes. In casserole dish, layer sauce, tortillas (broken into pieces) and Velveeta cheese. Repeat. Cover casserole and heat 30 to 40 minutes at 350 degrees.