 2
10 oz. cans of boneless chicken breast chunks |
 1/2
teaspoon 
of ground cumin |
 1
10 oz. can of low fat cream of mushroom soup |
 1
10 oz. can diced tomatoes, drained |
 4
oz Velveeta Light, cubed |
 2
cups cooked long-grain rice (cooked without salt or fat)
|
 3/4
cup nonfat sour cream |
 1
cup  crushed
fat-free tortilla chips |
 1/2
teaspoon
chili powder |
|
 Wash
your hands.
|
Preheat oven to 375 degrees
|
Coat 11-x7-1 1/2 baking dish with nonstick cooking spray.
|
Mix together (directly in the baking dish) chicken, tomatoes,
soup, cumin and cubed cheese. Add rice and sour cream, stirring
well,
|
Top with crushed tortilla chips. Sprinkle with chili powder.
|
Bake at 375 degrees for approximately 25 minutes
|
|
