Ranch Chicken Casserole

 Prep  :     15 Minutes        Cook  :  10  Minutes
Bake  :  35 Minutes            Makes 8 servings
For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of  chicken dishes of all time.

1              large onion, chopped 
1             large green bell pepper, chopped 
Vegetable cooking spray 
2            cups chopped cooked chicken breasts
 1           (10-ounce) can fat-free cream of chicken soup, undiluted 
1             (10-ounce) can fat-free cream of mushroom soup, undiluted 
1             (10-ounce) can diced tomato and green chiles 
1             teaspoon chili powder 
1/2          teaspoon pepper
 1/4         teaspoon garlic powder 
12          (6-inch) corn tortillas 
1            (8-ounce) block reduced-fat Cheddar cheese, shredded

 1            Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

2               Stir in chicken and next 6 ingredients; remove from heat.

 3             Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

 4             Bake at 350° for 30 to 35 minutes or until bubbly.

 5              Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

 TIP : : Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.