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Texas Ranch Chicken Casserole

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Prep Time 25 minutes
Cook Time 30 minutes
Servings 8 servings

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