Texan Ranch Chicken Casserole

Texan Ranch Chicken Casserole
Texan Ranch Chicken Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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 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

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. 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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