Saturday, March 26, 2011
Texas Ranch Chicken Casserole
Makes 8 servings
*1 large yellow onion, chopped
*2 celery ribs, finely chopped
*1 green bell pepper, finely chopped
*1 red bell pepper, finely chopped
*1 Tablespoon canola oil
*1 garlic clove, minced
*3 cups cooked chicken breast, cubed (I boil frozen ones in water until no longer pink)
*1 can (10 3/4 oz.) 98% fat free cream of celery soup
*1 can (10 3/4 oz.) 98% fat free cream of chicken soup
*1 can (10 oz.) diced tomatoes with green chilies (Rotel is one brand)
*1 Tablespoon chili powder
*1 teaspoon salt + 5 dashes
*5 dashes black pepper
*12 corn tortillas (6 inches), cut into 1-inch strips
*2 cups shredded reduced-fat cheddar cheese, divided
(To cook the chicken, I fill a stock pot with water. Put 3 dashes of salt in the water. Once boiling, add frozen chicken breasts and boil until no longer pink inside.)
Preheat oven to 350.
Heat a large skillet over medium heat. Once hot, add oil. Add celery, onion, and peppers. Sprinkle with 2 dashes of salt and 5 dashes black pepper. Saute celery, onion, and peppers until tender. Add garlic and cook for 1 minute. Stir in chicken, soups, diced tomatoes, chili powder, and 1 teaspoon of salt.
Spray a rectangular casserole dish with cooking spray. Line half of the tortilla strips on the bottom. Top with half of the chicken mixture. Top with 1 cup of cheese. Repeat layering.
Bake at 350 for 30-35 minutes, or until bubbly.
*Note: Add jarred pickled jalapenos, seeded, to make this dish even more Texan. I leave this out when making this for my family. If I make this just for my husband and I, then the jalapenos would be fine. They would be too hot for my two year old.