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- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 6 servings (1 cup each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 319
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 53 mg
- Sodium
- 753 mg
A creamy chicken and cheese casserole with bell pepper, onion and spicy tomatoes
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 6 servings (1 cup each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 319
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 53 mg
- Sodium
- 753 mg
Ingredients
Directions
- 1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
- 2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
- 3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
