Quick One-Dish Texan Ranch Chicken Casserole
This Tex-Mex casserole is loaded with chicken, veggies, cheese, tortillas, and a creamy sauce that’s to die for!
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Servings: 8 SERVINGS
Calories: 454kcal
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
Calories: 454kcal | Carbohydrates: 23g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 2g | Cholesterol: 30mg | Sodium: 460mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 58mg | Calcium: 25mg | Iron: 2mg