Summer Meal Prep Cook-Along Series

Join Sophe Sligh from the American Heart Association for a virtual cook-along to prepare an easy, healthy, and affordable meal in the comfort of your own kitchen!

Livestream on Facebook or Instagram. Register for your free recipe kit to cook along! Pick up recipe kit on Wednesday, July 17, at Hillary Clinton Children’s Library

Kid-Friendly Light King Ranch Chicken Casserole

INGREDIENTS

• Cooking spray
• 2 pounds boneless, skinless chicken breasts, all visible fat discarded OR 4 cups cubed, cooked chicken breast
• (1) 10.5-ounce can unsalted or low-sodium condensed cream of mushroom soup
• (1) 15.25-ounce can no-salt-added whole-kernel corn, rinsed and drained
• (1) 14.5-ounce can no-salt-added diced tomatoes, drained
• 14.4 to 16 ounces frozen stir-fry peppers and onions, thawed and drained
• (1) 4-ounce can diced green chiles, drained
• (1) tablespoon chili powder
• (8) 6-inch corn tortillas, cut into 1-inch strips
• 1/2 cup shredded fat-free cheddar cheese

RECIPE

Preheat the oven to 350?F.

Lightly spray a large nonstick pan with cooking spray.

Cook the chicken over medium-high heat for 7 to 8 minutes on each side, or until no pink in the center.

Transfer to a plate. When cool enough to handle, cut the chicken into cubes.

Pour the condensed soup into a large bowl.

Stir in the corn, tomatoes, stir-fry vegetables, chiles, and chili powder.

Stir in the chicken.

Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.

Spread evenly 1/3 chicken mixture on the bottom of the dish.

Top with half the tortilla strips.

Repeat with 1/3 chicken mixture and remaining tortilla strips.

Spread evenly the remaining 1/3 chicken mixture.

Sprinkle with the cheese.

Bake for 30 to 40 minutes, or until heated through and bubbly.

Remove from the oven. Let stand for 5 minutes before cutting.