Skinny Chicken Casserole Recipes

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SKINNY CHICKEN TORTILLA CASSEROLE

For anyone looking for an easy, satisfying dinner that's low on ingredients and effort, this casserole, packed with Southwest flavor, fits the bill!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 9



Skinny Chicken Tortilla Casserole image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk 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.
  • 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.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

1 can (10 1/2 oz) 98% fat free 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
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)

SKINNY MEXICAN CHICKEN CASSEROLE

A skinny Mexican chicken casserole dish that tastes great!

Provided by M. Jahn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 12

Number Of Ingredients 9



Skinny Mexican Chicken Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
  • Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
  • Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
  • Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 22.4 g, Cholesterol 69.4 mg, Fat 6.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.7 g, Sodium 893.7 mg, Sugar 7.2 g

cooking spray
2 pounds skinless, boneless chicken breasts
2 (15 ounce) cans black beans, rinsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Mexican blend cheese, divided
1 (8 ounce) can chopped green chilies
2 teaspoons ground cumin
½ teaspoon ground black pepper
1 cup salsa

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