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Mexican Chicken Casserole

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Servings: 4          Prep Time: 10 min. + 15 min. to cook the chicken          Cook Time: 40 min.
This recipe combines the convenience of the make-ahead casserole with the yummy flavors of Tex-Mex. Use 98% fat free soups for a healthier meal.
 

INGREDIENTS

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DIRECTIONS

• 1 large yellow onion, chopped
• 1 large green bell pepper, chopped
• 2 tbsp vegetable oil
• 2 cup(s) chicken breast halves, boneless skinless, cooked and chopped
• 1 can(s) cream of chicken soup
• 1 can(s) cream of mushroom soup
• 10 oz diced tomatoes with green chilies
• 1 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 12 small corn tortillas
• 2 cup(s) sharp cheddar cheese (low-fat), shredded
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1. Heat olive oil in skillet over med-high heat. Add onion and bell pepper and saute for 5 minutes or until tender. Stir in chicken and next 7 ingredients. Remove from heat.
2. Spray bottom of 13 X 9 inch baking dish with Pam. Tear tortillas into 1 inch pieces; layer one third of pieces in bottom of dish. Top with one third of chicken mix and 2/3 cup cheese. Repeat layers twice.
3. Bake at 350 degrees for 30 - 35 minutes.
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Note: Make ahead and freeze up to 1 month. Thaw in fridge overnight before baking the next day.
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