Tuesday, July 19

King Ranch Chicken

• 3 pounds skinless, boneless chicken breast, cooked and cubed
• 2 cans low-fat condensed cream of mushroom soup
• 2 cans low-fat condensed cream of chicken soup
• 1 can Ro-Tel® tomatoes with green chilies
• 1 green pepper, chopped
• 1 large onion, chopped
• 1 - 6 1/2 ounce package corn tortillas
• 2 cups shredded fat free cheddar cheese

Preheat oven to 300°F.

Sauté green pepper and onion in nonstick skillet sprayed with cooking oil spray.

Mix sautéed green pepper and onions with both soups, tomatoes with chilies and cubed chicken.

In a 13 x 9 casserole dish, layer mixture alternately with tortillas and cheese. (Make sure fat free cheese is not on top - it melts in better)

Bake at 300°F for 40 to 45 minutes

Apricot Honey Grilled Chicken

• 1/3 cup Grey Poupon Honey Mustard
• 3 tablespoons apricot preserves
• 1 teaspoon ground ginger
• 4 skinless, boneless chicken breasts

Blend mustard, preserves and ginger. Brush mixture on chicken. Grill or broil 6 to 8 minutes on each side or until done. Brush frequently with preserve mixture.