Chili Chicken Casserole:
6 skinless boneless chicken breast halves
15 ounces chili without beans
7 ounces green chili salsa
1 bunch green onion -- chopped
3 1/2 ounces sliced black olives -- drained
1 teaspoon salt
4 ounces fat-free cream cheese
1 cup reduced fat cheddar cheese -- shredded
1 carrot -- sliced
2 stalks celery -- sliced
1 onion -- chopped
Cut chicken into strips. Place into a stock pot with carrot, celery and onion. Cover with
water and bring to a boil. Simmer until fully cooked. Remove chicken from broth and
place in a 4 quart baking dish. Combine remaining ingredients, except cheese. Pour over
the chicken. Top with shredded cheese. Bake in a preheated 350F oven for 30 minutes or
until thoroughly heated and bubbly.
You can save the chicken broth for other recipes. The vegetables are strictly for flavor.
They are not used in this recipe otherwise.
Per serving: 154 Calories (kcal); 4g Total Fat; (22% calories from fat); 21g Protein; 8g
Carbohydrate; 45mg Cholesterol; 680mg Sodium