King Ranch Dinner

Ingredients:1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 6 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
4. Bake at 350° for 30 to 35 minutes or until bubbly.

Allow plenty of time to cool off 'cause nothing is worse than getting burned by scalding cheese. So while it's cooling mix up that cool crisp salad. Here's what I like to use:
romaine lettuce
chopped tomatoes
sliced red onions
sliced cucumber
1 cup of canned corn
1 cup of drained & rinsed black beans
avocado (if you've got one)
Spicy Ranch Dressing (add a few splashes of tasbasco sauce or mix salsa inNote: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.