Ranch Chicken Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 corn tortillas, ripped into pieces about an inch wide
02 -
2 cups shredded Cheddar cheese
03 -
1 medium yellow onion, diced
04 -
1 medium green bell pepper, diced
05 -
2 cups chopped, cooked chicken
06 -
2 tablespoons vegetable oil
07 -
1 (10.5-ounce) can cream of chicken soup
08 -
1 (10.5-ounce) can cream of mushroom soup
09 -
1 (10-ounce) can diced tomatoes and green chiles (like Rotel)
10 -
1/4 teaspoon kosher salt
11 -
1 teaspoon chili powder
12 -
Two pinches of garlic powder
13 -
Two pinches of ground black pepper
# Instructions:
01 -
Place one-third of the torn tortillas into the bottom of a greased 13 x 9-inch dish. Add a layer of one-third of the chicken mixture, then sprinkle 2/3 cup of cheese over the top. Do the same two more times.
02 -
Pop it into the oven and bake at 350°F for half an hour or so, maybe 35 minutes.
03 -
Heat up a big skillet on medium-high. Cook the onion and bell pepper for roughly 5 minutes till they soften. Combine the chicken and the next seven ingredients, then take it off the heat.
# Notes:
01 -
This Tex-Mex dish is a hit for casual dinners with the family
02 -
You can put it together in advance and pop it in the fridge before cooking