Texan Ranch Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Every time I serve this creamy chicken 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! 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 chilies, undrained |
1 tablespoon chili powder |
12 corn tortillas (6 inches), cut into 1-inch strips |
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided |
Directions:
1. In a large nonstick 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. Yield: 8 servings.
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