Casseroles are great comfort food and this Weight Watchers King Ranch Chicken Casserole will make your tummy smile. I love Weight Watchers recipes that the whole family can enjoy and this definitely fits the bill.
WHAT IS KING RANCH CHICKEN?
King ranch chicken is actually a Tex-Mex type of casserole. There is actually a huge ranch called King Ranch that is the largest in the country. It is down by Corpus Christi.
There has never been a direct tie found between the recipe and the ranch…but King Ranch Chicken Casseroles have been found in Texas cookbooks for many, many years.
What is King Ranch Chicken….basically a delicious, creamy casserole you will love! 🙂
INGREDIENTS FOR WW KING RANCH CHICKEN CASSEROLE
This recipe includes some pretty standard ingredients. Yes…I usually leave out the onions and add onion powder instead! I am a picky eater when it comes to onions…but I made it with onions for your sake, LOL!
- Cooked chicken breasts
- onion (or onion powder)
- green bell pepper
- Fat-free cream of mushroom soup
- Can of diced tomatoes
- Chili powder
- Garlic powder
- Black pepper
- Corn tortillas (I like to use Mission Extra Thin Corn Tortillas
)
- Reduced-Fat Cheddar Cheese
- Non-stick cooking spray
HOW TO MAKE WEIGHT WATCHERS KING RANCH CHICKEN CASSEROLE
This casserole comes together pretty quickly and makes great leftovers if you have any, LOL. I like to cook up a bunch of chicken breasts over the weekend and then have the diced chicken for different recipes during the week. Saves a lot of time!
STEP ONE: COOK CHICKEN
If you don't have any cooked chicken breast on hand go ahead and cook some up and dice the chicken. You need to have 2 cups of boneless, skinless chicken breast.
STEP TWO: PREPARE VEGGIES
While the chicken is cooking go ahead and chop up the onion and green bell pepper.
If you have red, orange, or yellow peppers on hand…those will work just fine too!
STEP THREE: SAUTE VEGGIES
Take a nonstick skillet and spray it with non-stick cooking spray. Add the diced veggies and saute them over medium-high heat for 3-4 minutes or until tender.
STEP FOUR: MAKE FILLING
Once the veggies are done cooking add the diced chicken, cream of mushroom soup (undiluted), can of diced tomatoes, chili powder, garlic powder, and black pepper to the skillet.
Let this mixture come to a gentle simmer and then remove from the heat to cool.
STEP FIVE: ASSEMBLE CASSEROLE
Preheat the oven to 350 degrees F.
Spray a 9 x 9 baking dish with the non-stick cooking spray.
Cut the corn tortillas into wedges.
Place a layer of the tortilla wedges into the bottom of the baking dish. Cover with about 1/3 of the chicken mixture.
Repeat the layers two more times so that you are ending with the chicken mixture.
Finish by adding the shredded cheddar cheese.
STEP SIX: BAKE
Bake the casserole for about 30-35 minutes or until golden and bubbly.
Be sure to store any leftovers in the refrigerator, covered.
WEIGHT WATCHERS POINTS
To get a serving, divide the casserole into six even portions. One portion is one serving.
One portion is 4 points on the blue and purple myWW plans. The green plan is 5 points.Â
On the current WeightWatchers Program (2023), it is 4 points per serving.
WEIGHT WATCHERS KING RANCH CHICKEN CASSEROLE RECIPE
You can find the complete ingredients and instructions for this Weight Watchers King Ranch Chicken Casserole via the recipe card below. It is easy to print it off to use again and again!
Weight Watchers King Ranch Chicken Casserole is easy to make and the whole family will love it.
- 2 cups chopped cooked boneless, skinless chicken breasts
- 1 small onion chopped
- 1 green bell pepper diced
- 2 cans fat-free cream of mushroom soup, undiluted 10.5 ounces cans
- 10 ounces diced tomato canned, drained
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 8 corn tortillas cut into quarters (I used Mission Extra Thin Corn tortillas)
- 1/4 cup shredded reduced-fat cheddar cheese
- Nonstick Vegetable cooking spray
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If you don't already have cooked, diced chicken breast start off by cooking and dicing some boneless, skinless chicken breast.
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Dice the onion and green bell pepper.
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Spray a nonstick pan with vegetable oil spray.
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Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat for 3 to 4 minutes or until tender.
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Add the chicken, 2 cans of cream of mushroom soup , a can of diced tomatoes, chili powder, garlic powder and ground pepper. Mix well and let it come to a gentle simmer. Remove from heat and let it cool.
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Preheat the oven to 350 F and lightly grease a 9×9 casserole dish with vegetable spray. Cut the corn tortillas into wedges.
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Place a layer of tortilla wedges. Top with one-third of the chicken mixture. Place another layer of tortilla wedge followed by another layer of the chicken mixture. Next goes the final layer of tortilla wedges , followed by the remaining the chicken mixture.
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Finally, top the casserole with 1/4 cup of shredded cheddar cheese.
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Bake at 350F for 30 to 35 minutes or until bubbly and golden.
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Serve immediately. refrigerate the leftover in a covered container.
Divide the casserole into 6 equal portions.
One portion is 4 points on the blue and purple myWW plans. The green plan is 5 points.Â
On the current WeightWatchers Program (2023) it is 4 points per serving.
If you loved this Weight Watchers chicken recipe, be sure to check these other ones out:
- Slow Cooker Mexican Chicken Chili
- Weight Watchers Instant Pot BBQ Chicken Bowls
- Chicken Enchilada Bake
- Grilled Cajun Chicken Kebobs
Be sure to PIN this recipe so you can make it again and again!
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Will this keep to be reheated? I prep cook on Sundays, and use through the week.
I think it works well as leftovers.