I’m not a huge casserole fan, but I do love a good comfort-food quality dish. Especially one that is easy to make, flavorful, creamy, and can be served at any time of the day. This recipe works great as a brunch casserole or as a lunch/dinner entree. I revised the original (already low-cal Cooking Light) recipe to further lower the calories but kept the intent of a creamy, filling meal. Serving ideas? How about as a brunch main, with fresh fruit, bacon, and roast vegetables? With a Bloody Mary. For sure. Or, serve this as an easy dinner main with a fresh green salad. Done and done.
Recipe notes: I highly suggest poaching the chicken for this recipe – it is easy and produces tender meat that works best in baked casseroles.
- 1 and 1/3 cups fat-free, less-sodium chicken broth
- 2 (4 oz.) cans chopped green chiles
- 1 cup chopped onion
- 1 cup fat-free greek yogurt
- 3/4 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. pepper
- 1 (10 and 1/2 oz.) can condensed 98% fat-free cream of chicken
- 1 (10 and 1/2 oz.) can condensed 98% fat-free cream of mushroom
- 2 garlic cloves, minced
- Cooking spray
- 18 (6-inch) corn tortillas
- 4 cups shredded cooked chicken breast
- 1 (7 oz.) bar of 2% sharp cheddar cheese, shredded
- Preheat oven to 350 degrees.
- Combine the first 10 ingredients (broth through garlic) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
- Spread 1 cup soup mixture in a 13×9 inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, so you end up with 3 layers and cheese at the top. Spread remaining soup mixture over the cheese so you have a creamy, cheese layer at the top. Bake at 350 degrees for 30 minutes or until bubbly.