Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Boneless, skinless chicken
Breast halves, (about
6 oz each)
1 Cup water
1 (10-ounce) package corn
Tortillas, quartered
(divided use)
1 md Onion, diced (divided use)
1 md Bell pepper, diced (divided
Use)
2 c Grated Velveeta Light cheese
1/2 ts Garlic powder
1/2 ts Chili powder
1 (10 3/4-oz) can Campbell's
Healthy Request cream of
Chicken soup
1 (10 3/4 oz) can Campbell's
Healthy Request cream of
Mushroom soup
1 (10-ounce) can Ro-tel
Tomatoes, chopped

Poach chicken in 1 cup of water for 10 minutes. Remove
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
13x9x2-inch baking dish to cover bottom. Pour 1/4 cup
broth over tortillas. Layer with half each of the
chicken, onions and bell pepper. Repeat to make second
layer with remaining tortillas, broth chicken and
vegetables.Sprinkle top with cheese, garlic and chili
powder. Preheat oven to 350 degrees F. In medium bowl,
combine soups and pour over casserole. Top with Ro-tel
tomatoes. Bake 45 minutes. Makes 8 servings.

Per servlng : Calories 353 Fat 10g Cholesterol 92 mg
Sodium 984 mg Percent calories from fat 24%

Dallas Morning News 9/25/96 Typos by Bobbie Beers

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