king ranch chicken casserole ii

Ingredients

• Servings: 1
• 2 bone-in chicken breast halves, with skin
• 2 (10.75 ounce) cans fat free condensed cream of mushroom soup
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained
• 1 (14.5 ounce) package low-fat baked tortilla chips
• 3 cups shredded cheddar cheese
• 1 (6 ounce) can black olives
• 2 cups shredded lettuce
• 1 large tomato, chopped
• 1 cup reduced fat sour cream
• 1/4 cup chopped fresh chives

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a pot of boiling water. cook until meat shreds easily with a fork, about 20 to 25 minutes. remove from water, and cool slightly. remove meat and skin from bones, and shred.
• in a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
• lightly coat a 9x13 inch baking dish with cooking spray. in dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. bake in the preheated oven for 30 to 45 minutes, until bubbly. remove from oven and let cool for 5 minutes.
• top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. serve.