Texan Ranch Chicken Casserole Recipe

4.5 83 107
Texan Ranch Chicken Casserole Recipe
Texan Ranch Chicken Casserole Recipe photo by Taste of Home
Publisher Photo

Texan Ranch Chicken Casserole Recipe

Read Reviews
4.5 83 107
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 until bubbly. Yield: 8 servings.
Originally published as Texan Ranch Chicken Casserole in Healthy Cooking August/September 2009, p55

Nutritional Facts

1 cup: 329 calories, 12g fat (5g saturated fat), 65mg cholesterol, 719mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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 until bubbly. Yield: 8 servings.
Originally published as Texan Ranch Chicken Casserole in Healthy Cooking August/September 2009, p55

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Reviews forTexan Ranch Chicken Casserole

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MY REVIEW
Grace1018 User ID: 7559734 243398
Reviewed Feb. 7, 2016

"I may have done something wrong, but we did not like this at all. Very runny"

MY REVIEW
Pookie72 User ID: 8446248 241164
Reviewed Jan. 6, 2016

"This was a big hit with my family. My husband loves Mexican food so I added a tablespoon of taco seasoning instead of the chili powder. Served with a dollop of sour cream and pickled jalapenos and a salad on the side. Awesome recipe! Thanks Kendra!"

MY REVIEW
TeddyTheChef User ID: 8520880 232045
Reviewed Aug. 31, 2015

"This is great and easy. Make sure you have a big pan for the saute portion of the cooking process (such as a 4qt essential pan from William Sonoma). I think adding sweet corn cut fresh off the cob might add some sweetness and texture to the dish. Also, sprinkling the top layer of cheese with panko bread crumbs helps soak up excess moisture and adds a much needed crunch. Broiling for 2-5 min (depending on your oven) can make a nice caramelized cheese finish. I had seconds. Thanks for posting :)"

MY REVIEW
[email protected] User ID: 6909286 220981
Reviewed Feb. 20, 2015

"It tasted great but mine came out very runny. I thought I made a mistake by not draining the tomatoes but it says not to. I would have to make a side dish of rice to soak it up."

MY REVIEW
kjmannella User ID: 424907 185841
Reviewed Oct. 19, 2014

"Fantastic! Admittedly, I changed the recipe somewhat based on other reviews. Four cups of shredded chicken to make it heartier, two large red peppers but no celery, cream of mushroom instead of cream of celery and added 1/3 cup of chopped pickled jalapenos. My husband isn't a big fan of casseroles but really liked this one. I didn't use the fat-free, low-sodium versions but will try next time, there is plenty of flavor to try that."

MY REVIEW
srssavage User ID: 7305960 144597
Reviewed Feb. 18, 2014

"I made this a few weeks ago and WOW!

I don't know why some reviews say dull and no flavor because with in 5 minutes of hitting the table it was gone. Lots of flavor. Their taste buds must be dead. Loved this and I am making this again tonight. Making 2 this time as they seemed not to get enough last time. LOL
Thank you so much!!!!"

MY REVIEW
Jaimedee29 User ID: 1953449 181461
Reviewed Jan. 22, 2014

"It was really good and easy to make. I don't like celery so I used cream of chicken soup instead of cream of celery and also left out the celery. It still tasted great with plenty of flavor."

MY REVIEW
HBcook User ID: 2966570 100686
Reviewed Dec. 31, 2013

"VERY good!! There are many variations of this recipe. I combined this with another "Southwestern casserole" from Southern Living Magazine. I added about 2 tablespoons of chopped jalapeno from a can; 2 cloves of garlic; cream of mushroom for the celery soup; 8 corn tortillas - all variations from this recipe. I also used 3+ cups of chicken which was coarsely chopped. I also threw in some sauteed mushrooms that I had leftover."

MY REVIEW
LilGrape User ID: 1694378 167184
Reviewed Jun. 28, 2013

"This has become one of my families favorite comfort foods! It freezes well also! I put a little in a smaller dish after it was cooked and froze it. Put in my lunch box later and it was GOOD heated up!"

MY REVIEW
Jeannellc User ID: 6897290 182801
Reviewed May. 29, 2013

"Very easy to make and delicious"

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