King Ranch Casserole

MargaretB · January 2007

Ok, I had a few requests for it so here it is. It's a Weight Watcher's recipe and is 4 points. My hubby and son both just ate some and said it was good.

King Ranch Chicken Casserole

From: www.halfmysize.com
Serves - 6
Points - 4

Ingredients:
1 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste

Directions:
Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.

Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.

Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.

Nutrition Information:
205 cal., 2.4 g. fat, 2.5 g. fiber

Sandra1957 · January 2007

Thanks, Margaret. I checked the site out and it has lots of good info. The recipe looks yummy too. I'll have to give it a try.

MargaretB · January 2007

I liked the site as well. Hubby and son took leftovers to work today so it must be good. I need to find some more good Weight Watcher's recipes for them, that way I can stay on WW and feed them too.

Margaret

Sandra1957 · January 2007

Margaret- This chicken and spinach lasagna was a giant hit with the men in my family. I replaced the chicken with hot turkey sausage as we like lots of spice. The point values remained the same. The servings were huge. 1/2 serving with a large salad was plenty. Very easy to make also, because you don't have to cook the noodles. We had lots of leftovers for lunch.

Chicken and Spinach Lasagna

Servings 8 Points value 7

1 spray cooking spray
52 oz. low-fat marinara sauce
1 Tbsp. olive oil
1 medium onion, chopped
1 pounds uncooked, ground chicken breast (I substituted hot turkey sausage)
30 oz. Fat free ricotta cheese
2 large egg whites, lightly beaten
1 tsp. Garlic powder
1 Tbsp. Italian seasoning
9 dry lasagna noodles
20 oz chopped frozen spinach, defrosted and squeezed dry
1 1/2 cups low-moisture, part-skim, finely shredded mozzarella cheese, divided in fourths

Preheat oven to 350 degrees. Coat a 9 x 11 pan with cooking spray. Measure 2 cups marinara sauce and set aside.

Heat oil in a large skillet over medium-high. Add onion, cook and stir until almost tender, about 3-4 minutes. Add meat and cook until no longer pink. Add remaining marinara sauce to skillet and stir. Set aside.

Mix together ricotta cheese, egg whites, garlic powder, and Italian seasoning in a large bowl. Set aside.

To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 ricotta mixture, 1/3 spinach, 1/4 mozzarella cheese, and 1/3 of meat sauce. Repeat layers ending with the meat sauce.

Cover baking dish with aluminum foil. Bake lasagna for 20 minutes, uncover and sprinkle with remaining mozzarella. Continue baking until cheese is melted and edges are bubbling, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 servings.

MargaretB · January 2007

Lini, I will try it, maybe this weekend. Thanks.

Margaret

cheryl58 · February 2007

Margaret and Lini:
Wow, these both sound great! Thanks so much for posting them.
Cheryl

Annie62 · February 2007

I've made this with the same recipe. My then 12 yr old and DH found it too spicy. If you just use regular tomatoes (not ROTEL) and leave out the chilis it still tastes good.

King Ranch Casserole

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