Texan Ranch Chicken Casserole

Texan Ranch Chicken Casserole always brings my family rushing to the table the moment it comes out of the oven This creamy warm casserole is packed with Tex Mex flavor and just the right note of heat making it a guaranteed weeknight favorite for both kids and adults

The first time I baked this was on a Sunday when everyone had been stuck inside after a rainy day Now it is the go to dinner whenever we want something cozy and satisfying that still brings a little excitement to our table

Ingredients

• Large onion finely chopped: adds sweetness and a savory aroma You will taste the difference if you choose firm heavy onions that feel dense for their size
• Celery ribs finely chopped: brings subtle flavor and crunch Look for bright crisp stalks that snap when bent
• Medium green pepper: use for fresh slightly bitter flavor Choose one that feels heavy with a glossy smooth skin
• Medium sweet red pepper: adds color and a gentle sweet taste Pick one with deep even color and no soft spots
• Canola oil: perfect for sautéing as it is neutral and lets the other ingredients shine
• Garlic clove minced: for a touch of pungent depth Choose plump firm cloves
• Cubed cooked chicken breast: gives lean satisfying protein The fresher the chicken the juicier your casserole
• Reduced fat reduced sodium condensed cream of celery soup: creamy texture and flavor with less guilt Go for cans with the latest expiration dates for peak freshness
• Reduced fat reduced sodium condensed cream of chicken soup: lays a rich and savory base Look for the low sodium version to keep things balanced
• Diced tomatoes and green chiles: for tangy bits of tomato and that Texan kick Use your favorite brand and make sure it is undrained for extra moisture
• Chili powder: delivers warm gentle spice Choose a fresh vibrant blend for the boldest taste
• Corn tortillas cut into strips: sturdy layers that hold up while baking Select tortillas that are soft but not crumbly
• Shredded reduced fat cheddar cheese: the melty topping Cheddar with a sharp aroma melts best and gives great flavor

Step-by-Step Instructions

Prepare the Vegetable Base:

In a large skillet heat canola oil over medium heat Add onion celery green pepper and red pepper Sauté gently for about six to eight minutes until the vegetables are softened and the onion begins to turn golden This slow sauté draws out deep sweetness and rounds off any harsh notes

Add Garlic and Chicken:

Stir in the minced garlic and cook for about one minute until fragrant Add in the cubed cooked chicken breast mixing well from the bottom This step lets the chicken soak up the vegetable flavors

Mix in Soups and Seasonings:

Pour in the cream of celery soup cream of chicken soup and the can of diced tomatoes and green chiles Stir everything together until you have a creamy even mixture Sprinkle in the chili powder and make sure it is fully combined This base is the heart of that ranch flavor

Layer with Tortillas and Cheese:

Lightly grease a large casserole dish Arrange a layer of tortilla strips on the bottom Spoon in half of the creamy chicken mixture Spread half of the shredded cheese over this layer Add another layer of tortilla strips top with the rest of the chicken mixture and finish with the remaining cheese Layering like this keeps everything tender and helps the cheese melt through every bite

Bake Until Golden and Bubbling:

Preheat your oven to three hundred fifty degrees Fahrenheit Bake uncovered for about thirty minutes or until the cheese is melted and bubbling and the edges are golden Let the casserole cool for ten minutes before serving so it sets up and slices neatly

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The green pepper is my secret favorite ingredient Sometimes I add just a little extra because it reminds me of the casseroles my grandmother made When my little one picked out the bright red and green pieces for the first time I knew the mix of colors really made it fun for everyone

Storage Tips

Texan Ranch Chicken Casserole is a meal prep hero Let the dish cool completely before covering tightly in the fridge You can keep it chilled for three to four days It also freezes well Just wrap cool leftovers in two layers of foil or use freezer safe containers When ready to eat thaw overnight in the fridge and reheat covered at three hundred fifty degrees until piping hot

Ingredient Substitutions

Swap cooked turkey or rotisserie chicken if you have it on hand Flour tortillas work if you are out of corn or go for a gluten free corn option for those with allergies For more kick use a spicier can of tomatoes and chiles or toss in diced jalapenos

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Serving Suggestions

Serve generous slices with a crisp green salad and maybe a dollop of sour cream on the side Fresh cilantro sprinkled over the top gives a bright finish For a gluten free crowd just double check that your soups and tortillas match their needs

Cultural Context

This casserole is pure comfort food in many southern Texas homes It combines Tex Mex flavors and American casserole traditions into one hearty dish The style comes from using what you have on hand and making sure the table is always full

Recipe FAQs

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole ahead, cover and refrigerate it. Bake when ready to serve for best results.

→ What can I use instead of corn tortillas?

Flour tortillas work as a substitute, though corn tortillas provide a classic flavor and texture.

→ How do I make the dish spicier?

For extra heat, add diced jalapenos or increase the chili powder to suit your taste.

→ Is it possible to freeze this casserole?

Yes, the casserole freezes well. Cool completely, wrap tightly, and freeze for up to three months.

→ What sides pair well with this dish?

Serve with a green salad, rice, or steamed vegetables for a complete meal.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is convenient and provides great flavor and moisture for the dish.