Chicken tortilla casserole
Preparation time: 1 hr and 20 min
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1. Heat oven to 350 F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spread in baking dish.
3. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes before serving.