Ingredients Jump to Instructions ↓

  1. 6 large chicken breast halves -- boned and skinned

  2. 1 cup water

  3. 10 ounces corn tortillas -- quartered divided use

  4. 1 medium onion -- diced divided use

  5. 1 medium bell pepper -- diced divided use

  6. 2 cups velveeta cheese -- light, shredded

  7. 1/2 teaspoon garlic powder

  8. 1 1/2 teaspoons chili powder

  9. 10 3/4 ounces cream of chicken soup campbell's healthy request

  10. 10 3/4 ounces cream of mushroom soup - -campbell's healthy request

  11. 10 ounces tomatoes with green chilis -- chopped canned rotel tomatoes

Instructions Jump to Ingredients ↑

  1. Preparation : Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom. Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder. Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Rotel tomatoes. Bake for about 45 minutes. Makes 8 servings.


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