Monday, October 26, 2009

Mexican Style Chicken Casserole

I N G R E D I E N T S :

1 large onion, chopped
1 large green bell pepper, chopped
1 spoonful chopped garlic
Vegetable cooking spray or olive oil
2 cups chopped and cooked chicken breasts (I got a rotisserie chicken and used the meat from it, no skin)
1 (10-oz) can cream of onion soup
1 (10-oz) can cream of mushroom soup
1 small container fat free sour cream
1 (10-oz) can diced tomato and green chiles (rotel or generic brand, mild or medium)
1 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 bag chili-cheese flavored Fritos
1 (8-oz) bag shredded cheddar cheese

D I R E C T I O N S :

Saute onion, garlic, and bell pepper in a large skillet coated with cooking spray or olive oil over medium-high heat 5 minutes, or until tender.

Stir in chicken and next 7 ingredients; remove from heat.

Layer Fritos on the bottom of a 13x9-inch (or 2 8x8-inch) baking dish coated with cooking spray. Top with half of the chicken mixture and half of the cheese. Repeat layers, ending with cheese.

Bake at 350 for 30-35 minutes or until bubbly.