6 Servings
Chicken Tex-Mex
Jalapeno cheddar cheese Chicken Tex-Mex
1 package Corn tillas
1 can of Hot RO*TEL
1 can of Mild or Original RO*TEL
1 can of Cream of cken Soup
1 can of am of Mushroom Soup
4 cups of Sharp ddar Cheese
4 cups of Chopped cken
2 cups of Crushed tilla Chips (Tostitos work best)
1 OPTIONAL
1 r Cream
1 Fresh or pickled apenos
Cook chicken until done and cut into chunks. Spray a large casserole dish with PAM cooking spray and pre-heat oven to 350 degrees. Mix with a fork all soups, 2 cups of cheese and chicken together in a large bowl. Quarter the tortillas and place one layer (1/2 tortillas) along the bottom of greased casserole dish. Cover the tortillas completely with 1/2 the chicken, soup and cheese mixture. Repeat the tortilla layer and cover with the other 1/2 of the chicken, soup and cheese mixture. Place casserole in oven and bake ~~at; 350 until casserole is bubbling (40 minutes). Remove casserole and scatter crushed tortillas chips all over the top of casserole. Cover the tortilla chip layer with remainder of cheese. Place casserole back in oven and cook another 10 minutes or until cheese is fully melted and begins to turn golden and brown. Remove and let sit for 5 minutes to cool and set then serve. Garnish individual servings with sour cream or jalapenos to taste.
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Showing posts with label King. Show all posts
Showing posts with label King. Show all posts
King Crab Stir-fry
4 Servings
Crab American
Main Dish Stir Fry Crab American
12 ounces Alaska king b split legs* thawed if necessary
2 cups sliced fresh hrooms
1 cup vertically sliced on
1 clove lic minced
2 tablespoons oil
1 cup fresh Chinese pea pods
OR
6 ounces frozen Chinese pea pods thawed**
3/4 cup diced ato
1 teaspoon nstarch
1 tablespoon cold water
Cut crab legs into 2-1/2 to 3-inch pieces. Saut? mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Per Serving (excluding unknown items): 337 Calories; 15g Fat (40.7% calories from fat); 35g Protein; 15g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 1434mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.
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Crab American
Main Dish Stir Fry Crab American
12 ounces Alaska king b split legs* thawed if necessary
2 cups sliced fresh hrooms
1 cup vertically sliced on
1 clove lic minced
2 tablespoons oil
1 cup fresh Chinese pea pods
OR
6 ounces frozen Chinese pea pods thawed**
3/4 cup diced ato
1 teaspoon nstarch
1 tablespoon cold water
Cut crab legs into 2-1/2 to 3-inch pieces. Saut? mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Per Serving (excluding unknown items): 337 Calories; 15g Fat (40.7% calories from fat); 35g Protein; 15g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 1434mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.
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King Ranch Chicken Casserole
Click here for a larger picture of King Ranch Chicken Casserole
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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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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