*  Exported from  MasterCook Mac  *
                          King Ranch Chicken Lite
 Recipe By     : Sandy Langston via The Dallas Morning News on 9/25/96
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Chicken & Poultry
                 Texas                            Main Dishes
                 Potluck                          Luncheon
                 Party Foods
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      large         chicken breast halves -- boned and skinned
    1      cup           water
   10      ounces        packaged corn tortillas (divided use) --
    1      medium        onion (divided use) -- diced
    1      medium        bell pepper (divided use) -- diced
    2      cups          Velveeta light cheese -- shredded
      1/2  teaspoon      garlic powder
    1 1/2  teaspoons     chili powder
   10 3/4  ounces        Campbell’s cream of chicken soup -- Healthy
   10 3/4  ounces        Campbell’s cream of mushroom soup -- Healthy
   10      ounces        canned Ro-tel tomatoes -- chopped
 Poach chicken in one cup of water for 10 minutes.  Remove the chicken
 and let cool; reserve broth.  When chicken is cool, shred into pieces. 
 Dip half the tortillas in chicken broth to soften and place tortillas in
 a 9x13x2-inch baking dish to cover bottom.
 Pour 1/4 cup of broth over tortillas.  Layer with half of each of the
 chicken, onions and bell pepper.  Repeat to make a second layer with
 remaining tortillas. broth, chicken and vegetables.  Sprinkle the top
 with the cheese, garlic and chili powder.
 Preheat oven to 350 degrees F.  In medium bowl, combine soups and pour
 over casserole.  Top with the Ro-tel tomatoes.  Bake for about 45
 minutes.  Makes 8 servings.
 [Formatted to MasterCook for you by Terri Law on 12/31/96.  Posted to
 the lists by Terri Law on 12/31/96.]
 Cook’s Notes:  According to the Dallas Morning News, “the casserole...
 is a classic Texas party dish, as ubiquitous as chicken-fried stead.  It
 combines tortillas, chilies, cheese, tomatoes and onions with the
 convenience of canned-soup cooking.  No one knows exactly where the dish
 originated; the real King Ranch in South Texas disavows any connection.”
 Nutritional data by the Cooper Clinic of Dallas, Texas.  Per serving: 
 Calories 353;  Fat 10 g; Cholesterol 92 mg;  Sodium 984 mg;  Percent
 calories from fat (%CFF) 24%.  
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 NOTES : This made-over version of King Ranch Casserole skimps on fat,
 not on flavor.