Texan Ranch Chicken Casserole

Texan Ranch Chicken Casserole

Ingredients:

1 large onion, finely chopped

2 celery ribs, finely chopped

  1 med. green bell pepper, finely chopped

1 med. red bell pepper, finely chopped

1 clove garlic, minced

1 tbsp. vegetable oil

3 cups cooked chicken

1 (10 3/4 oz.) can condensed cream of celery soup

1 (10 3/4 oz.) can condensed cream of chicken soup

1 (10 oz.) can diced tomatoes and green chilies, undrained

1 tbsp. chili powder

12 (6 in.) corn tortilla chips, cut into 1 in. strips

2 (8 oz.) cups shredded Cheddar cheese

Directions:

1.) Preheat oven to 350°F.

2.) In a large skillet sprayed with cooking spray, saute veggies in oil until tender-crisp.

3.) Add garlic, cook 1 min. longer.

4.) Stir in chicken, soups, tomatoes with green chilies, and chili powder. Mix well.

5.)  Line the bottom of a 3 qt. baking dish with half of the tortilla strips. Top with half of chicken mixture and 1 cup of cheese. Repeat layers.

6.) Bake at 350°F for 30-35 min. or until bubbly.

  Finely chop all veggies and add to a cooking sprayed skillet with vegetable oil and saute until tender-crisp. Add garlic and cook 1 min. longer. Add in cooked chicken, soups, and chili powder. Mix well. And be careful...your skillet will be quite full.

 Line baking dish with half of corn tortilla strips and top with half of chicken mixture and then half of cheese. Repeat layers.

Bake for 30-35 min. on 350°F. It makes a lot, so you should have some leftovers! :)

Recipe from Taste of Home.