Green Chile-Chicken Casserole

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. 

Green Chile-Chicken Casserole

Recipe Type

:

Dinner/Brunch

Author:

Heavily adapted from Cooking Light

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves:

12

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees.

2. 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.

3. 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.

Notes

*You need a 13×9 inch baking dish for this recipe, or modify depending on the size you have. *I suggest poaching chicken for this recipe; poached chicken is tender and works the best in casseroles that will be baked.

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