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"The belly rules the mind."--Spanish Proverb

Chicken Texas Ranch Casserole Recipe

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This recipe for Chicken Texas Ranch Casserole is from Brown Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 tbsp. vegetable oil
1 tsp. minced garlic
3 c. cooked chicken breast (cubed/shredded)
1 (10.75 oz.) can cream of celery soup
1 (10.75 oz.) can cream of chicken soup
1 (10 oz) can diced tomatoes and green chilies (undrained)
1 tbsp. chili powder
12 corn tortillas (cut into 1-inch strips and divided)
2 c. shredded cheddar cheese (divided)
Directions:
Directions:
Preheat oven to 350 degrees. In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes, and chili powder. Line a 9 x 13 inch baking pan with half of the tortilla strips. Top with half of the chicken mixture and 1 c. of cheese. Repeat layers. Bake uncovered for 30 minutes or until cheese is completely melted.

 

 

 

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