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Chicken Tortilla Bake

1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup reduced-sodium chicken broth
1 can (10-3/4 oz each) condensed, reduced-fat cream of mushroom soup
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded, cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)

Preheat oven to 325F.
Spray 8x8-inch baking dish and medium skillet with cooking spray.
Over medium-high heat, cook bell pepper and onion until tender.
Stir in broth, soup, undrained tomatoes and chicken; blend well.
Bring to a boil; remove from heat.

Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

Terri's version, last night, based on what was in the fridge already!

1 medium red bell pepper, chopped
1/2 large, sweet onion - chopped
1 can (10-3/4 oz each) condensed, reduced-fat cream of mushroom soup
1 generous cup medium salsa
2 cups shredded, or cubed, cooked chicken
10 corn tortillas (6 inch), whole package - cut into pieces, just cut through the stack!
1-2 cups shredded reduced fat Colby Jack cheese or.what do you already have?

Preheat oven to 325F.
Spray 2 quart baking dish and medium skillet with cooking spray.
Over medium-high heat, cook bell pepper and onion until tender.
Add chicken, soup, salsa and heat through. Gently stir in tortilla pieces.
Pour ½ of mixture into casserole, sprinkled with ½ of cheese. Repeat.
Bake uncovered 40 minutes, or until hot and bubbly.

What else? A can of black beans, drained? Leftover corn or a little limp celery?

NOW you're cooking!

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