Recipe Week! Monday

I decided to take a week and post some of our favorite "go-to" recipes. Check back every day as I post a new recipe. If you have a "go-to" recipe, you would like to share. Please e-mail me at astoakley@gmail.com.

I love casseroles because you don't have to serve a bunch of sides and they make great lunch leftovers!

Light King Ranch Casserole


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

Sauté 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-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.

Bake at 350° 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.