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Texan Ranch Chicken Casserole

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

8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

1 large onion, finely chopped
2 celery ribs, finely chopped
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
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions

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 and chili
powder.
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. Bake, uncovered, at 350° for 30-35 minutes or

2 of 2

Texan Ranch Chicken Casserole (continued)

Directions (continued)

until bubbly. Yield: 8 servings.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.