We have a new favorite recipe at our house. I made this Texas Ranch Chicken Casserole for dinner on Saturday night. It is a Mexican inspired dish and my husband declared it a new favorite! Woo hoo! Now, if you are a fan of King Ranch Chicken, then you will love it. The flavors are very similar. I always love discovering new and easy recipe which will please all members of the family. I forgot to grab a pretty picture of the dish out of the oven. So, you get to see the casserole, once we were done devouring it. My hubby finished off the leftovers on Sunday for lunch.
Texas Ranch Chicken Casserole
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 1 medium green pepper, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 table olive 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 (We use RoTel.)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 12 corn tortillas (6 inches), cut into 1-inch strips
- 2 cups (8 ounces) shredded colby-jack cheese, divided
- In a large nonstick 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, chili powder, and cumin.
- Line the bottom of a 9×13 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.