Chili Chicken Casserole:
CATEGORIES
INGREDIENTS
- Servings: 12
- 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
DIRECTIONS
- 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