Texas Ranch Chicken Casserole Recipe
This creamy casserole is packed with flavor and is sure to be a hit with your family!
Serving8
Ingredients
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 Tablespoon vegetable oil
- 1 teaspoon minced garlic
- 3 cup cooked chicken, cubed
- 10.75 ounces cream of celery soup, 1 can
- 10.75 ounces cream of chicken soup, 1 can
- 10 ounces diced tomatoes and green chilies, 1 can, undrained
- 1 Tablespoon chili powder
- 12 corn tortillas, (cut into 1-inch strips and divided)
- 2 cup shredded cheddar cheese , divided
Equipment
Instructions
- Preheat oven to 350 degrees.
- In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
- Line a 9 x 13 inch baking pan with half of the tortilla strips.
- Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
- Bake uncovered for 30 minutes or until cheese is completely melted.
Notes
- Other types of condensed soups (we know a lot of people don’t always have cream of celery on hand, so you could definitely do 2 cans of cream of chicken, or substitute another type of condensed soup. It may change the flavor slightly, but not too much!)
Nutrition
Calories: 386 kcal · Carbohydrates: 28 g · Protein: 25 g · Fat: 20 g · Saturated Fat: 10 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 6 g · Cholesterol: 76 mg · Sodium: 718 mg · Potassium: 442 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 1341 IU · Vitamin C: 36 mg · Calcium: 280 mg · Iron: 3 mg