If you’re a lover of Tex-Mex cuisine, this loaded layered casserole is perfect for you. Loaded with chicken, veggies, corn tortillas, a creamy sauce, and melty cheese, this casserole is perfect for potluck meals, social gatherings, or a comforting meal at home.
Ingredients For Texan Ranch Chicken Casserole
- Onion
- Celery
- Green bell pepper
- Red bell pepper
- Garlic
- Avocado or olive oil
- Leftover rotisserie chicken, or cooked chicken breast
- Condensed cream of chicken soup
- Condensed cream of celery soup
- Diced tomatoes with green chiles
- Taco seasoning
- Dried parsley
- Ground cumin
- Corn tortillas
- Shredded cheddar cheese
How To Make One-Dish Texan Ranch Chicken Casserole
- Spray a 9×13-inch baking dish with cooking spray and preheat the oven to 350 F.
- Heat a large skillet over medium-high heat and add the oil. Saute the veggies until crisp-tender, about 5 minutes. Add the soups, tomatoes, seasonings, and shredded chicken.
- Assemble the casserole in layers like so:
-
- Half of the tortillas
- Half of the chicken mixture
- Half of the cheese
- Repeat
4. Bake for 30-35 mins until hot and bubbly.
Can I Prepare This Casserole In Advance?
You can assemble this casserole in advance, cover it with plastic wrap, refrigerate for up to 24 hrs, and bake it when ready to serve.
Can I Freeze This Casserole?
This is a great dish for freezing. You can eithe freeze it before or after baking. Label and freeze it for up to 3 months.
How Do I Serve This Casserole?
This casserole is best served directly from the oven and hot, alongside a salad or steamed veggies.
Quick One-Dish Texan Ranch Chicken Casserole
Equipment
- Knife and cutting board
- Large skillet
- 9x13-inch baking dish
- Oven
Ingredients
- 1 cup onion, chopped
- ½ cup celery, finely chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 tbsp avocado or olive oil
- 2 garlic cloves, minced
- 3 cups leftover rotisserie chicken, shredded
- 1- 10 oz condensed cream of chicken soup
- 1- 10 oz condensed cream of celery soup
- 1- 10 oz can diced tomatoes with green chiles
- 1 tsp dried parsley
- 1 tsp ground cumin
- 1 tbsp taco seasoning
- 12- 6 inch corn tortillas
- 2 cups cheddar cheese, shredded
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 350 F.
- Heat a large skillet over medium-high heat and add the oil. Saute the veggies until crisp-tender, about 5 minutes. Add the soups, tomatoes, seasonings, and shredded chicken.
- Assemble the casserole in layers like so:- Half of the tortillas- Half of the chicken mixture- Half of the cheese- Repeat
- Bake for 30-35 mins until hot and bubbly.
Nutrition
Frequently Asked Questions about Ranch Chicken Casserole
1. What Can I Use Instead Of A 9×13-Inch Baking Dish?
You can use any 3-quart baking dish to make this casserole.
2. How Do I Know When The Vegetables Are Crisp-Tender?
They are crisp tender when softened but still have a slight crunch. This usually takes about 5-7 minutes.
3. What If I Don’t Have Taco Seasoning?
You can use a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, onion powder, and oregano.
4. Is It Necessary To Use Cooking Spray?
If you don’t have cooking spray, you can brush the dish with oil prior to assembling the casserole.
5. How Can I Make This Dish Spicier?
Yes, you can add chopped jalapenos, cayenne pepper, or hot sauce to make this dish spicier.
6. What Should I Do If The Casserole Seems Dry?
If it seems dry after baking, you can lighten the sauce with a little chicken broth before adding it to the mix.
