Skinny Mexican Chicken Casserole Recipes

SKINNY CHICKEN TORTILLA CASSEROLE

For anyone looking for an easy, satisfying dinner that's low on ingredients and effort, this casserole, packed with Southwest flavor, fits the bill!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 9

Skinny Chicken Tortilla Casserole image

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 can (10 1/2 oz) 98% fat free condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

SKINNY CHICKEN CASSEROLE

This skinny chicken casserole uses whole wheat pasta and low-fat ingredients.

Provided by Danielle Virnelson

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 1h5m

Yield 8

Number Of Ingredients 9

Skinny Chicken Casserole image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Mix mayonnaise, garlic, onion, salt, and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken, making sure everything is evenly coated.
Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove from the oven, uncover, and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 20.2 g, Cholesterol 43.1 mg, Fat 7.8 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 3.1 g, Sodium 615.7 mg, Sugar 6.4 g

Ingredients

cooking spray
1 cup light mayonnaise
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
salt and ground black pepper to taste
1 ½ cups shredded Parmesan cheese, divided
2 ½ cups whole wheat rigatoni
1 pound skinless, boneless chicken breasts, cubed into bite-sized pieces
½ cup Italian-seasoned panko bread crumbs