Chicken Pepper Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup of canned tomatoes1 cup of softened onions2 cups of various chilies and peppers (roasted)1 cup of 2% Cheddar Cheese`1 cup of Nonfat Greek Yogurt.5 can of Campbell's Healthy Request Cream of Chicken Soup4 corn (quartered) corn tortillas8 oz cooked, skinless and boneless chicken
This recipe makes 4 servings.
1. Roast poblano green chilies (2-3 of them). Don't be afraid of roasting chilies--they taste so much better than canned ones.
2. Soften onions (I don't like raw onions) in a roasting pan by baking them for 20 minutes in the oven. Spray with a little Pam to provide moisture.
3. Bake chicken at 400 degrees for 25-30 minutes and cover with foil or lid.. Also, bake peppers generously before baking--I sprayed them with a little Pam and they were delicious.
4. Chop chicken into bite size pieces, diced chilies/peppers into bite size pieces.
5. In a oblong baking dish, take half of the diced chicken and spread as evenly as you can. Then add 1/2 of the peppers, chilies and tomatoes (with juice). Take 1/2 of the diced corn tortillas and distribute evenly on top of the vegetables.
6. In a separate bowl mix by hand 1/2 can of Healthy Request Campbells Cream of Chicken Soup,4 ounces of chicken broth (low fat/low sodium) with 1 cup of greek nonfat yogurt until thoroughly mixed.
7. Spoon 1/2 of the soup/yogurt mixture over the tortillas and spread evenly. Sprinkle 1/2 of the cheese over the soup/yogurt mixture.
Repeat steps 5 and 7.. If you desire a thinner creamy style sauce, add milk instead of the chicken broth.
Cover with foil and bake for 40 minutes at 400 degrees. Then, remove foil and bake for 10-15 minutes at 400 degrees.
Serve with your favorite salsa and salad.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEGO2.
1. Roast poblano green chilies (2-3 of them). Don't be afraid of roasting chilies--they taste so much better than canned ones.
2. Soften onions (I don't like raw onions) in a roasting pan by baking them for 20 minutes in the oven. Spray with a little Pam to provide moisture.
3. Bake chicken at 400 degrees for 25-30 minutes and cover with foil or lid.. Also, bake peppers generously before baking--I sprayed them with a little Pam and they were delicious.
4. Chop chicken into bite size pieces, diced chilies/peppers into bite size pieces.
5. In a oblong baking dish, take half of the diced chicken and spread as evenly as you can. Then add 1/2 of the peppers, chilies and tomatoes (with juice). Take 1/2 of the diced corn tortillas and distribute evenly on top of the vegetables.
6. In a separate bowl mix by hand 1/2 can of Healthy Request Campbells Cream of Chicken Soup,4 ounces of chicken broth (low fat/low sodium) with 1 cup of greek nonfat yogurt until thoroughly mixed.
7. Spoon 1/2 of the soup/yogurt mixture over the tortillas and spread evenly. Sprinkle 1/2 of the cheese over the soup/yogurt mixture.
Repeat steps 5 and 7.. If you desire a thinner creamy style sauce, add milk instead of the chicken broth.
Cover with foil and bake for 40 minutes at 400 degrees. Then, remove foil and bake for 10-15 minutes at 400 degrees.
Serve with your favorite salsa and salad.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEGO2.
Nutritional Info Amount Per Serving
- Calories: 288.0
- Total Fat: 5.9 g
- Cholesterol: 43.1 mg
- Sodium: 847.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 5.0 g
- Protein: 27.0 g
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