Mexican Chicken Casserole -  Low Carb Recipes

* Exported from MasterCook Mac *

Mexican Chicken Casserole

Recipe By : MasterCook & converted by Carol Williams
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken breast halves -- skinned -- boned
1 medium onion -- chopped
1 can chiles -- diced
1/2 teaspoon garlic powder
28 ounces canned tomatoes -- save 1/2 cup juice
10 1/2 ounces cream of chicken soup
1 cup cheddar cheese -- shredded

-Cut the chicken into cubes.
-Drain the tomatoes, dice, reserve 1/2 cup of the juice
-Mix up everything else, adding the 1/2 cup of the tomato liquid.
-Pour into a 3 quart casserole dish, and top with more cheddar cheese if
desired 
-Bake at 350 for 50-60 minutes.
-Per serving:8 minus 1.5 gr. fiber= 6.5 carbs & 19.6 gr. protein
NOTES : This dish reheats and freezes well. As if it wasn't easy enough,I
have also substituted a large jar of salsa for everything except the soup
(with the salsa's liquid) and it still works just fine.



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