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Ranch Chicken Casserole


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  • 2 tablespoons butter
  • 1 onion , chopped
  • 1/2 bell pepper , chopped
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can Rotel tomatoes & chilies
  • 1/2 cup chicken broth (I used bouillon)
  • 2 cups diced cooked chicken (I used a roasted chicken from Albertsons)
  • 12 corn tortillas , ripped into bite sized pieces
  • 2 cups shredded sharp cheddar cheese



Step 1

Preheat oven to 325°F

In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).

Add soups, tomatoes, and broth.

Stir to combine.

Fold in the chicken until well blended.

Lightly grease a 9 x 13" baking dish.

Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.

Repeat layers twice more.

Bake for 40 minutes or until hot and bubbly.

About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.

Remove from oven and let stand 10 minutes before serving.

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