Goodies from Scratch

Ingredients:

• 4 whole boneless, skinless chicken breasts, cooked and cut in 1" piece (reserve 1/4 cup broth chicken was cooked in )
• 10  six inches flour tortillas, cut in strips about  1/2" wide by 2" long
• 2 medium-sized onions, chopped
• 1 tsp canola oil
• 10.75 oz can fat-free chicken broth
• 10.75 oz can 98% fat-free cream of mushroom soup
• 2  four oz mild green chilies, chopped
• 1 egg
• 1 cup low-fat cheddar cheese, grated

Directions

1. Pour reserved chicken broth in slow cooker sprayed with non-fat cooking spray,
2. Scatter half the tortilla strips in bottom of slow cooker
3. Mix remaining ingredients together, except the second half of the tortilla strips and cheese.
4. Layer half the chicken mixture into the cooker, followed by the other half of the tortilla, followed by the rest of the chicken mix.
5. Cover. Cook on low 4-6 hours or on high 3-5 hours. 
6. Add the cheese to the top of the dish during the last 20-30 minutes of cooking.
7. Uncover and allow casserole to rest 15 minutes before serving.  

Ingredients


1 3/4 pounds diced chicken breast meat

2 green bell peppers, diced

2 red bell peppers, diced

1 onion, diced

1/2 cup frozen corn kernels

4 (15 ounce) cans kidney beans with liquid

2 (14.5 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2 cups water

2 teaspoons chili powder

1 tablespoon dried parsley

1 teaspoon garlic powder

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

Directions

1.Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.