Light King Ranch Chicken Casserole Makes 8 servings Prep: 15 minutes Cook: 5 minutes Bake: 35 minutes 1 large onion, chopped 1 large green bell pepper vegetable cooking spray 2 cups chopped, cooked chicken breast 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 tomatoes (with green chiles, if desired) 1 tsp chili powder ½ tsp pepper ¼ tsp garlic powder 12 (6-inch) corn tortillas 1 (8 ounce) block of reduced fat Cheddar cheese, shredded SAUTE onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. STIR in chicken and next 6 ingredients; remove from heat. TEAR tortillas into 1” 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. BAKE at 350 degrees for 30 to 35 minutes or until bubbly. NOTE: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed. *Have had but not “light” version and using regular diced tomatoes (no green chiles). Very good, even as a leftover.