King Ranch Chicken Casserole [Bulkbites.com]

• Servings: 10
• Time: 120 minutes

Eating chicken is extremely beneficial for muscle building as it is rich in high quality protein and a number of essential nutrients like vitamin B6, vitamin E and vitamin B12. Cheese is loaded with lots of proteins, vitamins and minerals. It also contains trace minerals like phosphorous, riboflavin, etc.

Nutrition

• calories: 429
• protein: 58
• carbs: 21
• fat: 13
• saturated fat: 1.88
• polyunsaturated fat: 0.9
• monounsaturated fat: 1.04
• cholesterol: 9
• sodium: 444
• potassium: 284
• dietary fiber: 3.18
• sugars: 1.7
• vitamin a: 144
• vitamin c: 2
• calcium: 179
• iron: 0
• magnesium: 0
• complex carbs: 16.12
• other fats: 9.18

Ingredients

• 1 medium Onions, raw
• 1 dash Salt, table
• 2 large Carrots, raw
• 2 strip Celery, raw
• 15 fillet Chicken breast, low fat
• 2 1/2 cup Tomatoes & Green Chilies, Diced
• 1 serving CAMPBELL'S SOUP AT HAND, Creamy Chicken Soup
• 2.5 serving 1/2 cup CAMPBELL'S Red and White, 98% Fat Free Cream of Mushroom Soup, condensed
• 1 clove Garlic, raw
• 1 medium Bell pepper (green/yellow/red)
• 12 tortilla Tortillas, ready-to-bake or -fry, corn
• 3 cup, shredded Cheese, low fat, cheddar or colby
• 1 tsp Spices, chili powder
• 0.25 tbsp Ground cumin
• 1 tsp, leaves Spices, oregano, dried
• 3 slice Plain Butter

Instructions

• Into a pot, add chicken, salt, carrots and celery. Add water to cover ingredients. Bring to a boil and then reduce heat.
• Cover the pot and simmer until the chicken is cooked. Remove chicken from broth and allow cooling for a few minutes. Keep aside 3/4th of broth in a separate bowl for further use.
• Set the oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
• Melt a little butter in a large pan placed over medium heat. Add onions and saute until they become tender. Add garlic and bell pepper and saute for a few more minutes.
• Add cream of mushroom, reserved liquid, tomatoes & green chilies, cream of chicken soup, chili powder, cumin and oregano. Continue to cook for a few minutes.
• Shred chicken meat into bite-size pieces. Create a layer of chicken pieces in a baking tray and top it with cheddar cheese and half of soup mixture. Now use half of corn tortilla strips to cover the chicken layer and then top it again using the remaining cheese.
• Bake the mixture in the oven at the set temperature until it is bubbly. Remove from the oven and keep it aside for a few minutes before serving.