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Texan Ranch Chicken Casserole

Every time I serve this creamy chicken ranch 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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    8 servings

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 chiles, undrained
  • 1 tablespoon chili powder
  • 12 corn tortillas (6 inches), cut into 1-inch strips
  • 2 cups shredded reduced-fat cheddar cheese, divided

Directions

  • In a large 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.
Nutrition 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.

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Reviews

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Average Rating:
  • Kimosaabe
    Jul 9, 2020

    “Sunny” rates a recipe they never made nor ever ate. How about people like him/her zip it aka not post not rate UNLESS you’ve actually made the recipe.

  • Debbie
    Jun 4, 2020

    I have made this and it turned out great but I had to omit the celery and use celery flakes and velveeta instead of shredded cheese .it was great.

  • Sunny
    Jun 3, 2020

    Too much salt and change the soup cans to a more healthy idea. Otherwise, sounds very good!

  • Debglass11
    Nov 13, 2018

    Family loved this! Made exactly as written, except I used two cans of cream of celery soup. This was gone in no time. We garnished ours with a dollop of sour cream, salsa and sliced pickled jalapenos. Very tasty.....great comfort food! This one will definitely find its way back to our table!

  • pajamaangel
    Dec 12, 2017

    Great flavor to this dish. Everyone seemed to like it but the leftovers were not eaten, so maybe it wasn't that big a hit.

  • Grace1018
    Feb 7, 2016

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

  • Pookie72
    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!

  • TeddyTheChef
    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 :)

  • dherman12
    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.

  • kjmannella
    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.