Here's the Skinny on King Ranch Casserole

  When I married my husband, I learned a whole new variety of dishes and so did he. I hail from Connecticut, and he is from Texas. One of his favorite dishes is called King Ranch casserole. This delicious, comforting dish is fantastic and easy, but normally can pack a bit of a punch with calories. Instead of breaking my husband's heart and nixing this dish forever once we started being better about eating, I found a way to cut nearly 100 calories per serving!

LC's Skinny King Ranch
Makes four servings
Comes in at 255 calories per serving!


4 skinless, boneless thin cut chicken filets
1 can 98% fat free condensed chicken soup
1 can 98% fat free condensed mushroom soup
1 can of Original Rotel
1/4 cup 2% shredded cheese, Mexican blend
2 50 calorie low carb high fiber tortillas

  Pre-heat the oven to 350 degrees.

  Start by cubing the chicken breasts, then browning the meat in a skillet over medium heat. While the meat is browning, prepare the filling for the casserole.

  In a large bowl, combine the cans of cream of mushroom, cream of chicken and the can of Rotel. Combine well, as the consistency of this combination is the base for the whole casserole.

  Take out a casserole dish. Tear up your tortillas into smaller pieces and line the entire bottom of the dish. Don't make the pieces too small, but don't leave them large either as this will make serving difficult later on. Once the chicken is done browning, drain any fat from the pain. Place the chicken inside the lined casserole dish.

  Pour the liquid mixture over the chicken, covering it evenly. Spread with a spatula if necessary to make everything even. Sprinkle with cheese just so it is lightly coated or to taste. Place in oven and cook for 30 minutes.

  When it is done cooking, it should be lightly brown, bubbly and the cheese should be melted.

  This dish is super easy, and very satisfying. It is a nice, thick comforting soup for a cold day or simply when you want a little variation to your meals. Enjoy!