King Ranch Chicken Casserole

King Ranch Chicken Casserole


  • 2 cups chopped cooked boneless, skinless chicken breasts
  • 1 small onion chopped
  • 1 green bell pepper diced
  • 2 cans fat-free cream of mushroom soup, undiluted 10.5 ounces cans
  • 10 ounces diced tomato canned
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 8 corn tortillas cut into quarters (I used Mission Extra Thin Corn tortillas)
  • 1/4 cup shredded reduced-fat cheddar cheese
  • Nonstick Vegetable cooking spray


  1. If you don’t already have cooked, diced chicken breast start off by cooking and dicing some boneless, skinless chicken breast.Advertisements 
  2. Dice the onion and green bell pepper.
  3. Spray a nonstick pan with vegetable oil spray.
  4. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat for 3 to 4 minutes or until tender.
  5. Add the chicken, 2 cans of cream of mushroom soup , a can of diced tomatoes, chili powder, garlic powder and ground pepper. Mix well and let it come to a gentle simmer. Remove from heat and let it cool.
  6. Preheat the oven to 350 F and lightly grease a 9×9 casserole dish with vegetable spray.
  7. Place a layer of tortilla wedges. Top with one-third of the chicken mixture. Place another layer of tortilla wedge followed by another layer of the chicken mixture. Next goes the final layer of tortilla wedges , followed by the remaining the chicken mixture.
  8. Finally, top the casserole with 1/4 cup of shredded cheddar cheese.
  9. Bake at 350F for 30 to 35 minutes or until bubbly and golden.
  10. Serve immediately. refrigerate the leftover in a covered container.

Servings: 6 people

Weight Watchers King Ranch Chicken Casserole is easy to make and only 4 Freestyle SmartPoints per generous serving.

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