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New King Ranch Casserole

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2 pounds, frozen boneless skinless chicken breasts, cooked and chopped

2 red and/or green bell peppers, finely chopped

1 yellow onion, chopped

1 (14.5 ounce) can Healthy Choice Cream of Chicken Soup

1 (15 ounce) canned Tomatoes with Green Chiles

12 Corn Tortillas, halved

1 bunch Swiss Chard, thick stems removed, leaves chopped

2 ½ cups Shredded Mexican Blend cheese, low fat

Preheat the oven to 350°F. In a large bowl, combine peppers, onion, soup and tomatoes. Layer one-third of the tortillas in the bottom of an oiled 9x13-inch casserole dish. Top with one third of the chard, one-third of the cooked chicken, one-third of the vegetable mixture and one-third of the cheese. Repeat process two more times and bake, uncovered, until bubbly and golden brown,

50 to 60 minutes.

Nutritional Info:

Per Serving: 320 calories (60 from fat), 7g total fat, 2.5g saturated fat, 85mg cholesterol, 890mg

sodium, 27g carbohydrate (5g dietary fiber, 3g sugar), 38g protein

Serves 8

A slightly healthier version of a classic Texas dish, loaded with flavor and mild enough for any

crowd. Assemble up to a day in advance or cover tightly and freeze unbaked. To cook, thaw

overnight in the refrigerator before baking.

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