Mexican Hot Chicken(Low-Fat) - cooking recipe

Ingredients

12 oz. cooked, diced chicken
1/2 c. chopped onions
1 can diced Ro-Tel tomatoes with green chives
1 can Weight Watchers cream mushroom (undiluted)
4 1/2 oz. grated Cheddar cheese
2 taco shells

Preparation

Saute onion in pan.
Add chicken; pour into casserole.
Stir in tomatoes, soup and cheese; sprinkle taco shells on top.
Bake at 350\u00b0 for 20 minutes.
Makes 6 servings.
Exchanges: 3 proteins, 1/2 vegetable and 25 optional calories.