King Ranch Chicken Casserole II

Ingridients

2 bone-in chicken breast halves, with skin

2 (10.75 ounce) cans fat free condensed cream of mushroom soup

1 (10 ounce) can diced tomatoes with green chile peppers, drained

1 (14.5 ounce) package low-fat baked tortilla chips

3 cups shredded Cheddar cheese

1 (6 ounce) can black olives

2 cups shredded lettuce

1 large tomato, chopped

1 cup reduced fat sour cream

1/4 cup chopped fresh chives

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.

In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.

Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.

Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.