RANCHO CHICKEN (MONDAY)

Servings: makes 8 servings Preparation time: 20 minutes

Cooking time: about 50 minutes; standing time: 10 minutes

1 (10 3/4-ounce) can reducedfat reduced-sodium condensed cream of mushroom soup

1 (10 3/4-ounce) can reducedfat reduced-sodium condensed cream of chicken soup

1 (10-ounce) can diced tomatoes with green chiles with liquid

1 medium red bell pepper,

chopped

1 medium onion, chopped

1 1/2 teaspoons chili powder 1/4 teaspoon black pepper 12 (6- to 7-inch) corn tortillas,

cut into bite-size strips

1 1/2 to 2 cups chopped leftover

cooked chicken breast 8 ounces shredded 50% reduced-fat sharp cheddar cheese, divided

Sliced tomatoes for garnish Sliced green onions for garnish

Heat oven to 350 degrees. Combine soups, tomatoes, bell pepper, onion, chili powder and black pepper; mix well. Set aside. To assemble: Arrange about a third of the tortilla strips over bottom of a 9-by-13-inch baking dish. Layer half of the chicken over tortilla strips; continue with half the soup mixture, half the cheese and another third of tortilla strips. Layer with remaining chicken, soup mixture and tortilla strips. Bake, tightly covered with nonstick foil, 45 minutes or until bubbly around edges and center is hot. Increase heat to 400 degrees. Uncover; sprinkle with remaining cheese. Bake 4 to 5 minutes or until cheese is melted. Remove from oven. Top with sliced tomatoes and onions. Let stand 10 minutes before serving.

Per serving: 276 calories, 22 grams protein, 9 grams fat (30 percent calories from fat), 4.1 grams saturated fat, 28 grams carbohydrate, 50 milligrams cholesterol, 647 milligrams sodium, 4 grams fiber.

Carb count: 2.