From Paulette Vickery's Recipe Collection

BB: FAVORITE KING RANCH CASSEROLE

main dish, poultry

1 each green pepper, chopped
1 cup chopped onion
1 can sliced mushrooms, 16oz
1/4 cup nonfat chicken broth
1 pkg nonfat sour cream
1 tablespoon flour
1 tablespoon corn starch
2 cup cooked white chicken, diced
1 can artichoke hearts, 14oz
1 can mild rotel, 10oz
1/2 teaspoon minced garlic, in a jar
1 tablespoon chili powder
1 cup nonfat chicken broth
1 pkg soft corn tortillas, 8oz
1 lb nonfat cheddar cheese
1 teaspoon cumin

Saute onion, garlic, and green pepper in 1/4 cup chicken broth. Add sour cream or unflavored yogert, flour, and corn starch. Heat until smooth and bubbley. Add rotel, chili powder, and cumin. Place tortillas in chicken broth mixture for 10 minutes. Spray a 9-11 inch baking dish with pam. Cut tortillas into 6 pieces each. Line the bottom of the dish with tortilla pieces. Add the remaining 1 cup chicken broth, rinsed and drained mushrooms, and drained and chopped artichoke hearts to sauce mixture. Fold in chicken. Pour chicken mixture over tortillas. Sprinkle 1/2 of the cheese on top. Repeat layers, ending with cheese on top. Bake at 350 degrees, 30 minutes. Per serving: fat 3.1 G, cholesterol 35 MG, fiber 3 G, calorries 309, 9 percent from fat, protein 35 G, carbohydrate 34 G, sodium 998 MG.

Yield: 8 servings