Chik'n Tortilla Casserole

Ingredients

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat-free sour cream

1/2 cup fat-free (skim) milk

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Source

Chik'n Taco Casserole

Ingredients Nonstick cooking spray
1	pkg. Morningstar Farms Chik'n strips
2	cloves garlic, minced
1	teaspoon chili powder
2	teaspoons canola oil
1	medium onion, halved and thinly sliced
1	medium red or green sweet pepper, seeded and chopped
1	10-ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2	cups purchased salsa
4	6-inch corn tortillas, coarsely torn
3	ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
1/2	cup cherry tomatoes, chopped (optional)
1/2	of an avocado, pitted, peeled, and chopped (optional)
	Fresh cilantro leaves (optional)

1. Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chik'n, garlic, and chili powder. Add to hot skillet.

2. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chik'n mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

Source

Black Bean Tortilla Bake

Ingredients

• 1 garlic cloves, minced

• 1/2 cup chopped onions

• 1 cup chopped tomatoes

• 1/2 cup chopped green onions

• 1/2 teaspoon chili powder

• 2 teaspoons cumin powder

• 1 (8 ounce) cans tomato sauce

• 1 (16 ounce) cans black beans, rinsed and drained

• 1 tablespoon chopped cilantro

• salt and pepper

• 12 soft corn tortillas

• 8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons ( I used fat free)

Directions

1. Preheat oven to 350* F.
2. Spray a large skillet with cooking spray.
3. Add garlic, onions, tomato, green onion, cumin, and chili powder.
4. Cook on medium heat until onion is tender.
5. Add tomato sauce and cook 5 minutes more.
6. Stir in beans, cilantro, salt and pepper.
7. Spray a 9 inch square baking dish with cooking spray.
8. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
9. Top with reserved 2 tablespoons of cheese.

Source

Chik'n Enchilada Casserole

1 pkg. Morningstar Farms Chik’n strips

½ medium red bell pepper, finely chopped

¼ teaspoon ground cumin

1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

¼ cup uncooked instant brown rice

1 oz fat-free cream cheese, cut into cubes

3 tablespoons refried beans (from 16-oz can)

4 corn tortillas (6 inch)

1/3 cup shredded reduced-fat mild Cheddar cheese

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until bell pepper is crisp-tender. Sprinkle with cumin.

2. Stir in soup and chik'n. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

3. Stir cream cheese into mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Source

Green Bean Casserole

Ingredients

• 2 9-ounce packages frozen French-style green beans
• 1/3 cup chopped onion
• 2 teaspoons margarine
• 3 tablespoons fine dry bread crumbs
• 1 10-3/4-ounce can lower-sodium condensed cream of mushroom soup
• 1/4 cup plain fat-free yogurt
• 2 tablespoons diced pimento
• 1/8 teaspoon pepper

Directions

1. Cook the green beans according to the package directions, except omit salt. Drain well.

2. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.

3. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.

4. Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

source

Slowcooker Vegetable Casserole

Ingredients

• 2 19-oz. cans cannellini beans
• 1 19-oz. can garbanzo or fava beans
• 1/4 cup purchased basil pesto
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-1/2 tsp. dried Italian seasoning, crushed
• 1 16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1 large tomato, thinly sliced
• 1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
• 2 cups fresh spinach
• 1 cup torn radicchio

Directions

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

Source

Chik'n Curry Casserole

Make ahead
Makes three 1.5 quart dishes

12 oz. bowtie pasta
16 oz lite sour cream
1/2 C shredded Parmesan cheese
2 C shredded cheddar cheese
1 tsp salt 1 tsp pepper
1 tsp chopped garlic
1 tsp curry powder
2 cans cream of mushroom soup
1/2 C milk
3 pkgs (10 oz) Morningstar Farms Chik'n Strips
16 oz frozen broccoli florets

1. Cook pasta, drain. Line bottoms of 1.5 quart casserole dishes with equal portions of pasta.
2. Combine sour cream, Parmesan cheese, 1 1/2 C Cheddar cheese, salt, pepper, garlic, and curry powder.
3. Add soup and milk.
4. Add chicken and broccoli.
5. Spread mixture on top of pasta in equal portions.
6. Sprinkle remaining 1/2 C cheese on top of each dish.

Cook at 350 degrees for 30 minutes. If cooking from frozen, cook 45min-1 hr at 300.