Texas Ranch Chicken Casserole

Texas Ranch Chicken Casserole


    1 onion (diced)
    1 green bell pepper (diced)
    1 red bell pepper (diced)
    1 Tablespoon vegetable oil
    1 teaspoon minced garlic
    3 cups cooked chicken breast (cubed)
    1 (10.75 ounce) can cream of celery soup
    1 (10.75 ounce) can cream of chicken soup
    1 (10 ounce) can diced tomatoes and green chiles (undrained)
    1 Tablespoon chili powder
    12 corn tortillas (cut into 1-inch strips and divided)
    2 cups shredded cheddar cheese


  • heat up kitchen appliance to 350 degrees.
  • In a large, slippery frypan over medium heat, saute onion, sweet pepper and red pepper in oil till tender. Add garlic and saute a further minute. Stir in chicken, soups, tomatoes and flavoring.
  • Line a nine x thirteen in. baking pan with half the hotcake strips.
  • prime with half the chicken mixture and one cup of cheese. Repeat layers.
  • Bake uncovered for half-hour or till cheese is totally fusible.

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