Servings: 7
Calories: 304kcal
Equipment
- 9" x 13" baking pan or casserole
- large and small mixing bowl
- measuring spoons
- Wooden spoon
- Cutting board
- Chef knife
- coffee filter
- strainer and bowl to set it inside of
- aluminum foil
Ingredients
- 1 Campbell Heart Healthy Cream of Chicken Soup
- 1¼ c thickened plain non fat yogurt
- 1 tsp Light Miracle Whip
- ¼ tsp coriander
- ½ tsp ground cumin
- 1 tsp garlic powder
- ¾ tsp red chili powder
- 28 oz frozen diced hash brown potatoes
- 12 oz frozen cauliflower rice
- 1 medium onion
- ½ medium bell pepper - I used a orange one.
- 2 4 oz canned fire roasted green chiles
- 12-16 oz shredded chicken
- ⅓ c Velveeta shreds
- ⅔ c fat free shredded cheddar cheese
- salt and pepper to taste
- Pam
Instructions
- Line a strainer with a coffee filter and set it inside of a bowl Add the plain non fat yogurt to the bowl and let it sit in the refrigerator over night to thicken.
- Next day, preheat the oven to 375℉.
- Spray the baking pan or dish with Pam and use a napkin to smear it over the bottom and sides of the pan. Set aside.
- Place the Campbell Heart Healthy Cream of Chicken soup in a mixing bowl along with the thickened fat free plain yogurt and light Miracle Whip. Use a wooden spoon to combine these ingredients.
- Add the garlic powder, chili powder, cumin, coriander to the soup and yogurt mixture. Stir to mix the spices into the soup mixture. Taste the mixture and adjust the seasonings if needed. Set aside.
- Place the frozen hash brown potatoes into a large microwave safe bowl. Cover the bowl with plastic wrap and microwave on high until the potatoes are partially cooked. Set aside.
- Microwave the frozen cauliflower rice according to the package direction. Remove it from the microwave and drain away any water and squeeze the cauliflower rice to remove as much water as you can. Set aside.
- Chop the onion and bell pepper. To save points, instead of sautéing these veggies in olive oil, microwave them on high until they are tender instead. Set aside.
- Place the cauliflower rice, cooked onions and bell pepper and canned fire roasted green chiles into the bowl with the diced hash brown potatoes. Use a wooden spoon to mix them together.
- Add the soup and yogurt sauce to the bowl of potatoes and veggies. Gently stir the sauce into the veggies until they are evenly coated with the sauce.
- Add salt and pepper to taste. Stir in these seasonings and taste. Add more salt and/or pepper if you think it is needed.
- Add the chicken to the potato and veggie mix and stir unti the chicken is evenly incorporated into the mixture.
- Transfer the casserole mixture to the greased baking dish. I measured the mixture as I added it to the pan and there was 9.5 c total. Spread the casserole mixture until it is a smooth and even layer.
- Toss the Velveeta shreds and fat free shredded cheddar cheese together. Sprinkle it evenly over the top of the casserole.
- Cover the casserole with aluminum foil. Place it in the oven to bake at 375℉ for 30-35 min. It is done when the casserole is bubbly and the cheese is melted.
- Remove the casserole from the oven when it is done and let it sit for 5 min so the cheese can set up.
- Serve and enjoy. Refrigerate leftovers.
Notes
The nutritional info for 1/7 of the casserole is at the very end of the recipe card.
The nutritional info for 1/8 of the casserole is below:
cal 266.1 | fat 3.4 g | sat fat 1 g | carb 34.3 g | fiber 5.1 g | sugar 5.6 g | protein 25.2 g | sodium 494 mg
The sodium on this recipe is higher than usual depending on the size of the piece. You can lower it by roasting and dicing fresh chiles. The local market only had hot ones so I used canned green chilies that are high in sodium. Using fresh ones will lower the sodium to 456 mg for 1/7 of the casserole and 399 mg for 1/8 of the casserole.
Nutrition
Serving: 1piece | Calories: 304kcal | Carbohydrates: 39.2g | Protein: 28.7g | Fat: 3.9g | Saturated Fat: 1.2g | Sodium: 565mg | Fiber: 5.9g | Sugar: 6.4g
Tried this recipe?Let us know how it was!
