Texan Ranch Chicken Casserole (Print Version)
Creamy chicken, cheddar, peppers, and tortillas baked for classic Texan comfort with a hint of spice.
# Ingredients:
01 -
1 large onion, finely chopped
02 -
2 celery ribs, finely chopped
03 -
1 medium green pepper, finely chopped
04 -
1 medium sweet red pepper, finely chopped
05 -
1 tablespoon canola oil
06 -
1 garlic clove, minced
07 -
3 cups cubed cooked chicken breast
08 -
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
09 -
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
10 -
1 can (10 ounces) diced tomatoes and green chiles, undrained
11 -
1 tablespoon chili powder
12 -
12 corn tortillas (6 inches), cut into 1-inch strips
13 -
2 cups shredded reduced-fat cheddar cheese, divided
# Steps:
01 -
In a large skillet, heat canola oil over medium heat. Add onion, celery, green pepper, and sweet red pepper. Cook and stir until tender, about 5-7 minutes.
02 -
Add minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.
03 -
In a large bowl, combine the cooked vegetables, cubed chicken, cream of celery soup, cream of chicken soup, diced tomatoes with green chiles, and chili powder. Mix thoroughly.
04 -
Preheat the oven to 180°C (350°F). Lightly grease a 13x9-inch (33x23 cm) baking dish.
05 -
Layer one-third of the tortilla strips on the bottom of the prepared baking dish. Spread one-third of the chicken mixture over the tortilla strips, followed by one-third of the shredded cheddar cheese. Repeat the layers two more times, ending with cheese on top.
06 -
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
07 -
Allow the casserole to cool for 5 minutes before serving. Garnish with optional jalapeno slices for added heat, if desired.
# Helpful Notes:
01 -
This casserole freezes well. To freeze, assemble as instructed but do not bake. Cover tightly and freeze for up to 3 months. Bake from frozen at 180°C (350°F) for about 50-60 minutes, or until heated through.