Ranch Chicken Casserole

Ranch Chicken Casserole
Ranch Chicken Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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