Post by Linda on Sept 22, 2002 17:53:09 GMT -6
Re-posting of recipe by Lisa
King Ranch Casserole - 7 Points per serving
8 oz. Chicken, cooked and diced (skinned)
6 corn tortillas
1 can diced green chilies
1 onion, diced
6 oz. shredded cheddar cheese
1 4oz. can mushrooms, drained
1 cup evaporated skimmed milk
2 Tbsp. Cornstarch
1 cup chicken broth
1 tsp. salt
1 can rotel
Spray a 9x13" pan with non-stick cooking spray. Cut tortillas in 9 pieces and use half in bottom of the pan. Use half of the chicken and place over tortillas. Repeat layers. Set aside. In saucepan, dissolve cornstarch in chicken broth and cook over low heat. Add onion, green chilies, milk, mushrooms, salt and rotel. Cook for about 5
minutes. Pour this mixture over the chicken and tortillas. Cover evenly with cheese. Bake at 375 for 30 minutes.
Serving/Portion: 1/4 of the pan
King Ranch Casserole - 7 Points per serving
8 oz. Chicken, cooked and diced (skinned)
6 corn tortillas
1 can diced green chilies
1 onion, diced
6 oz. shredded cheddar cheese
1 4oz. can mushrooms, drained
1 cup evaporated skimmed milk
2 Tbsp. Cornstarch
1 cup chicken broth
1 tsp. salt
1 can rotel
Spray a 9x13" pan with non-stick cooking spray. Cut tortillas in 9 pieces and use half in bottom of the pan. Use half of the chicken and place over tortillas. Repeat layers. Set aside. In saucepan, dissolve cornstarch in chicken broth and cook over low heat. Add onion, green chilies, milk, mushrooms, salt and rotel. Cook for about 5
minutes. Pour this mixture over the chicken and tortillas. Cover evenly with cheese. Bake at 375 for 30 minutes.
Serving/Portion: 1/4 of the pan