TEXAS RANCH CHICKEN CASSEROLE

TEXAS RANCH CHICKEN CASSEROLE

“Real easy to make and freezes well, plus has a touch of heat”


1 large onion, finally 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 oz.) reduced-fat reduced-sodium condensed cream of celery soup, undrained
1 can (10-3/4-oz.) reduced-fat reduced-sodium condensed cream of chicken soup, undrained
1 can (10-oz.) diced tomatoes with green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6-inches) cut into 1-inch strips
2 cups (8-oz.) shredded reduced-fat Cheddar cheese, divided

In a large non-stick skillet coated with cooking spray, sauté 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-quart dish with half of the tortilla strips; top with half the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350^ for 30-35 minutes or until bubbly.


Yield: 8 servings.