Mexican

Chicken Pepper Casserole is for Dinner.

Chicken Pepper Casserole takes 30 minutes to prepare.

Chicken Pepper Casserole takes 60 minutes to cook.

Chicken Pepper Casserole makes 4 servings.

The ingredients for Chicken Pepper Casserole are:

1 cup of canned tomatoes
1 cup of softened onions
2 cups of various chilies and peppers (roasted)
1 cup of 2% Cheddar Cheese
`1 cup of Nonfat Greek Yogurt
.5 can of Campbell's Healthy Request Cream of Chicken Soup
4 corn (quartered) corn tortillas
8 oz cooked, skinless and boneless chicken

Here is how you make Chicken Pepper Casserole:

This recipe makes 4 servings.1. Roast poblano green chilies (2-3 of them). Don't be afraid of roasting chilies--they taste so much better than canned ones.2. Soften onions (I don't like raw onions) in a roasting pan by baking them for 20 minutes in the oven. Spray with a little Pam to provide moisture.3. Bake chicken at 400 degrees for 25-30 minutes and cover with foil or lid.. Also, bake peppers generously before baking--I sprayed them with a little Pam and they were delicious. 4. Chop chicken into bite size pieces, diced chilies/peppers into bite size pieces.5. In a oblong baking dish, take half of the diced chicken and spread as evenly as you can. Then add 1/2 of the peppers, chilies and tomatoes (with juice). Take 1/2 of the diced corn tortillas and distribute evenly on top of the vegetables. 6. In a separate bowl mix by hand 1/2 can of Healthy Request Campbells Cream of Chicken Soup,4 ounces of chicken broth (low fat/low sodium) with 1 cup of greek nonfat yogurt until thoroughly mixed.7. Spoon 1/2 of the soup/yogurt mixture over the tortillas and spread evenly. Sprinkle 1/2 of the cheese over the soup/yogurt mixture.Repeat steps 5 and 7.. If you desire a thinner creamy style sauce, add milk instead of the chicken broth.Cover with foil and bake for 40 minutes at 400 degrees. Then, remove foil and bake for 10-15 minutes at 400 degrees.Serve with your favorite salsa and salad.Number of Servings: 4Recipe submitted by SparkPeople user JULIEGO2.

The nutritional information for Chicken Pepper Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 288.0

• Total Fat: 5.9 g
• Cholesterol: 43.1 mg
• Sodium: 847.1 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 5.0 g
• Protein: 27.0 g

Chicken Pepper Casserole is Mexican cuisine.

The dietary needs meet for Chicken Pepper Casserole is Low Fat