King Ranch Chicken Casserole

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6 Servings
Chicken American
Chicken American

1 medium on chopped
1 l pepper chopped
2 cloves lic minced
1 1/4 cups low sodium cken broth
2 tablespoons nstarch
1/3 cup nonfat dry k powder
1 pound cooked cken breast chopped
10 ounces diced atoes with green chiles (1 can)
1 1/2 cups light r cream
1 teaspoon li powder
2 teaspoons fresh thyme ced
1/2 teaspoon t
1/2 teaspoon ck pepper freshly ground
1 10 6? corn tillas
8 ounces reduced fat ddar cheese shredded

Preheat oven to 350 degrees. Lightly grease a baking dish and set aside. Heat a large nonstick skillet over medium heat. Spray lightly with cooking spray. Saute onion and bell pepper 3-4 minutes or until tender. Add garlic and saute briefly, until golden. Remove from heat. Dissolve cornstarch into chicken broth, then add into skillet. Add next 8 ingredients (milk powder through pepper) to skillet and mix well. Tear 5 corn tortillas into 1? pieces and layer bottom of baking dish. Pour half of chicken mixture into dish and top with half of the shredded cheese. Repeat layers with remaining tortillas, chicken mixture and cheese. Bake for 20-30 minutes or until bubbly. If desired, garnish with chopped tomatoes, green onions or jalapeno peppers.


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