Ranch Chicken Casserole Recipe

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

Preparation

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.