Texan Ranch Chicken Casserole
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November 25, 2020
Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! —Kendra Doss, Smithville, Missouri
TOTAL TIME: Prep: 25 min. Bake: 30 min.YIELD: 8 servings.
Ingredients
• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• 1 medium green pepper, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 3 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 tablespoon chili powder
• 12 corn tortillas (6 inches), cut into 1-inch strips
• 2 cups shredded reduced-fat cheddar cheese, divided
Directions
• 1. In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
• 2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
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