This is a family favorite. Try it you will like it.
Texas Ranch Chicken Casserole
Ingredients
- 1 large onion finely chopped
- 2 celery ribs finely chopped
- 1 medium sweet red pepper finely chopped
- 1 tbsp canola oil
- 1 garlic cove minced
- 3 cups cooked chicken breast cubed
- 1 can reduced-fat reduced-sodium condensed cream of celery soup undiluted (10 3/4 ounces)
- 1 can reduced-fat reduced-sodium condensed cream of chicken soup undiluted (10 3/4 ounces)
- 1 can diced tomatoes and green chilies undrained (10 ounces)
- 1 tbsp chili powder
- 12 corn tortillas (6 inches) cut into 1 inch strips
- 2 cups shredded reduced-fat cheddar cheese (8 ounces)
Instructions
- We always prep before starting to put everything together, Cut the tortillas in to 1 inch strips.
- Chop, Chop, Chop
- Cut up the chicken
- In a large nonstick skillet coated with cooking spray, sauté the onion, celery, and the peppers in oil until crisp-tender. Add garlic, cook 1 minute longer.
- Stir in the chicken, soups, tomatoes and chili powder.
- Mix together
- Line the bottom of a 3-quart baking dish with half of the tortilla strips.
- Top with half of the chicken mixture and 1 cup of cheese.
- Repeat the layers
- You can top with cheese, we don't.
- Bake uncovered at 350℉ for30-35 minutes or until bubbly
