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It’s been a while, but that doesn’t mean I haven’t been cooking up a storm!!  This is a recipe that I am going to try tomorrow night for my husband and a bunch of his friends.  I will definitely let you know how it turns out.

* this Cooking Light recipe can be found at myrecipes.com

Green Chile-Chicken Casserole

  • 1 1/3  cups  fat-free, less-sodium chicken broth
  • 1  cup  canned chopped green chiles, drained
  • 2 cans Mexican Rotel, drained
  • 1 packet Taco Seasoning
  • 1  cup  chopped onion
  • 1  cup  fat-free sour cream
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  freshly ground black pepper
  • 2  (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
  • 1  garlic clove, minced
  • Cooking spray
  • 24  (6-inch) corn tortillas
  • 4  cups  shredded cooked chicken breast (about 1 pound)
  • 2  cups  (8 ounces) finely shredded sharp cheddar cheese
  •  

    Preparation

    Preheat oven to 350°.

    Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

    Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken, layer of Rotel,  and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

    Tip:

    I am slow cooking the chicken in a crockpot for six hours over med-high heat..  I will fill the crockpot with 3/4-1 cup water and taco seasoning to season the chicken while cooking.  Shred with forks when fully cooked.

    I am adding the Rotel layer for a little bit more flavor.  This is completely optional.

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