Love this one and the portion sizes are very generous.
From EatingWell: September/October 1992
Usually made with creamy canned soups and several cups of cheese, the fat and sodium of this spicy, layered chicken casserole can be a nutritional nightmare. Our version has a tangy, creamy sauce made with nonfat milk, nonfat yogurt and reduced-sodium chicken broth, plus we use reduced-fat Cheddar. Add in lots of chopped fresh vegetables and you have a version of the Tex-Mex favorite that you can feel good about eating.
Very good & very easy! I was very surprised at how delicious this is! :)
Be sure you read the recipe all the way through before you start. I doubled the cumin & chili powder and used a red pepper instead of green. I would like to try it Jen's way with mushrooms added. I'll definitely make this again.
very easy and good! Seems like a lot of ingredients, but the prep work doesn't take much time at all! Convinced my family that you can eat good without sacrificing taste, will make again!
This recipe was awesome. It is a little more involved than most recipes so make sure you read through a few times before starting. I also added fresh mushrooms and it was delicious.
Jen, Carmichael, Ca
Me and my wife loved the recipe... It also took me alot longer than 30 minutes to prepare because I used fresh veggies and I crushed my own garlic. The only thing I changed was I used a can of drained Rotel (Tomatoes with green chilies) instead diced tomatoe and the chopped chilies. I would make it again..
---------- Justin and Megan, NC