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Every time I serve this creamy chicken casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! —Kendra Doss, Smithville, Missouri
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 329 calories, 12 g fat (5 g saturated fat), 65 mg cholesterol, 719 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Originally published as Texan Ranch Chicken Casserole in Healthy Cooking August/September 2009, p55
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Reviewed on Mar. 16, 2011 by 4Huskers
I made this today and it was wonderful. My family does not like the "crunch" of veggies so I omitted the celery and used onion powder. Instead of the peppers, I used some roasted red bell peppers from a jar. I love things spicy but my family doesn't as much so I only used a teaspoon of chili powder. It was soooo good! Next time I might add black bean as some of the others suggested. Easy to make also!
Reviewed on Mar. 03, 2011 by blhenn
I thought this was going to be a hit but boy way I wrong. None of my family liked it. None of us finished our plate and we threw it out. It was bland and just not a good flavor. I have already thrown out the recipe and I am taking it out of my online recipe box so I don't accidently make it again. That is how bad we thought it was. Sorry.
Reviewed on Mar. 01, 2011 by asgattis
Too many veggies for my family to enjoy. The celery was a weird ingredient, so I will leave that out next time, as well as the cream of celery soup. I might try blending the veggies next time so there are not as many chunks, but we still get the flavor.
Reviewed on Feb. 01, 2011 by kimheath
I added black beans and more cheese. Everyone loved it!
Reviewed on Jan. 20, 2011 by mwadkins1@yahoo.com
I've made it several times and everyone loved it. I added 4 oz. red. fat cream cheese and a can of black beans.
Reviewed on Jan. 17, 2011 by cellygirl
Very good! Despite the many vegetables in this dish, the vegetable-haters loved it!
Reviewed on Jan. 06, 2011 by chelsealima
Did not like this recipe! It was way too spicy, both of my kids refused to eat it:(
Reviewed on Dec. 29, 2010 by merced67
Was very good and have already made this twice. The second time I used tortilla chips instead of the corn tortilla's and loved it.
Reviewed on Nov. 02, 2010 by valeriek
It was very good!. My husband and 5-yr. old daughter both enjoyed it. It was easy to make and will definitely make again.
Reviewed on Oct. 31, 2010 by slo_cook
I hit submit in my previous review too soon...sorry.Instead of reduced fat soups I used regular creamed soups, added a couple of red ripe serrano chilies-diced, regular fat sharp cheddar, 1 cup Velveeta cut in small cubes, 2 tsp ground cumin and 1/4 cup chopped cilantro.Coarsely chopped black olives, chopped cilantro, hot chunky salsa, sliced green onions and regular sour cream were served as condiments on the side.I've made it twice and it's definitely a very comforting keeper.
I hit submit in my previous review too soon...sorry.
Instead of reduced fat soups I used regular creamed soups, added a couple of red ripe serrano chilies-diced, regular fat sharp cheddar, 1 cup Velveeta cut in small cubes, 2 tsp ground cumin and 1/4 cup chopped cilantro.
Coarsely chopped black olives, chopped cilantro, hot chunky salsa, sliced green onions and regular sour cream were served as condiments on the side.
I've made it twice and it's definitely a very comforting keeper.
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