This is a print preview of "Texan Ranch Chicken Casserole" recipe.

Texan Ranch Chicken Casserole Recipe
by David St. John

Texan Ranch Chicken Casserole
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 12 corn tortillas (6 inches)
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 TBSP oil
  • 1 garlic clove, minced
  • 3 cups cubed cooked chicken breast
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 TBSP chili powder
  • 2 cups (8 ozs.) shredded cheddar cheese, divided

Directions

  1. In a small skillet, toast each tortilla on medium high heat for 20-25 seconds each side and set aside.
  2. In a large nonstick skillet, saute the onion, celery and peppers in oil until crisp-tender.
  3. Add garlic; cook 1 minute longer.
  4. Stir in the chicken, soups, tomatoes and chili powder.
  5. Line the bottom of a 3-qt. baking dish with half of the tortillas;
  6. Top with half of the chicken mixture and 1 cup cheese.
  7. Repeat layers.
  8. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.