Texan Ranch Chicken Casserole
Ingredients
·
1 large onion, finely chopped
·
1 large onion, finely chopped
·
2 celery ribs, finely chopped
·
1 medium green pepper, finely
chopped
·
1 medium sweet red pepper,
finely chopped
·
1 tablespoon canola oil
·
1 garlic clove, minced
·
3 cups cubed cooked chicken
breast
·
1 can (10-3/4 ounces)
reduced-fat reduced-sodium condensed cream of celery soup, undiluted
·
1 can (10-3/4 ounces)
reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
·
1 can (10 ounces) diced
tomatoes and green chiles, undrained
·
1 tablespoon chili powder
·
12 corn tortillas (6 inches),
cut into 1-inch strips
·
2 cups shredded reduced-fat
cheddar cheese, divided
Instructions
1. In a large skillet coated with
cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add
garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili
powder.
2. Line the bottom of a 3-qt.
baking dish with half of the tortilla strips; top with half of the chicken
mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35
minutes or until bubbly.
1. In a large skillet coated with
cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add
garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili
powder.
2. Line the bottom of a 3-qt.
baking dish with half of the tortilla strips; top with half of the chicken
mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35
minutes or until bubbly.
Recipe Source : Click Here