Light King Ranch Chicken Casserole:

From Southern Living

Makes 8 servings; Prep 20 min., Cook 35 min.

1 large onion, chopped

1 large green bell pepper, chopped

Vegetable cooking spray

2 cups chopped cooked chicken breasts

1 (10¾-oz.) can reduced-fat, reduced-sodium cream of chicken soup

 1 (10¾-oz.) can reduced-fat, reduced-sodium cream of mushroom soup

1 (10-oz.) can diced tomato and green chiles

1 tsp. chili powder

½ tsp. pepper

¼ tsp. garlic powder

12 (6-inch) corn tortillas

1 (8-oz.) block reduced-fat Cheddar cheese, shredded

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat

 5 minutes or until tender.

2. Stir in chicken and next 6 ingredients; remove from heat.

3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in a 13-x9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

4. Bake at 350° for 30-35 minutes or until bubbly.

Note:  Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.