I decided to try a new casserole dish on Sunday afternoon. Its called Texan Ranch Chicken Casserole, and of course I got the recipe off Pinterest. I took pictures while cooking it at several points, so here it is!
Ingredients
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped ( I didn't not use this, bc I do NOT like celery!!)
- 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 chilies, undrained (Just bought Mild Rotel, Worked GREAT!)
- 1 tablespoon chili powder
- 12 corn tortillas (6 inches), cut into 1-inch strips (I Used Whole Wheat Tortilla instead of corn)
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided (Just Regular Cheddar cheese as you can see in the picture)
Before you begin pre-heat oven to 350
Step 1: Cook the chicken. (I think I made the chicken cubes a tad to big thought.) Season with Salt and Pepper. Then drain it and keep it to the side in a bowl.
Step 2: Cut up the Onions, and Peppers (Celery as well) Sautee them in a large nonstick skillet coated with cooking spray in oil until crisp-tender.
Step 3: Add garlic; cook 1 minute longer.
Step 4: Stir in the chicken, soups, tomatoes and chili powder.
Step 5: After mixing it all together, 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.
Step 6: Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Then Eat!!
*** I actually put it in a 1 1/2 qt casserole dish, and froze the other half. It was enough for my roommate and I to have a couple helpings (Me more than her!) plus to bring some for lunch the next day. ***
Let me know what you think!!
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