Four Foods on Friday #46

The end of the week is blustery in my world, with the feathers of Ike coming onshore here as the big storm bears down on Texas. I'm hunkered down in the kitchen, with the weekly Four Foods on Friday from Fun, Crafts and Recipes. Here are my answers to this week's questions.

#1. Egg salad or deviled eggs. How do you prepare?
Nope. No egg salad or deviled eggs for me. Don't do 'em, don't eat 'em. I only boil eggs for the medium boy, or to dye for Easter.

#2. French fries. Do you make homemade or frozen?
God bless Ore-Ida. We do frozen fries in the oven at my house. Can't quite decide to gather an inch of oil in a pan any more!

#3. Gravy. What do you use - homemade, jar, can or from a package?
If there's gravy, I've usually made it, with either cornstarch or a flour roux. On a very occasional basis, I've augmented with packaged roux mix or those envelopes of gravy mix.

#4. Share a recipe for a hot (temperature, not spice) dish.
This is a lightened version of the classic King Ranch Casserole that I found at CookingLight.com.

Light King Ranch Chicken Casserole

Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes or until bubbly.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Yield: Makes 8 servings.