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Title: Texan Ranch Chicken Casserole
Categories: Vegetables, Poultry, Chilies, Cheese, Breads
Yield: 8 Servings

1 lg Onion; fine chopped
2 Celery ribs; fine chopped
1 md Bell pepper; fine chopped
1 md Red bell pepper; fine
- chopped
1 tb Oil
1 cl Garlic; minced
3 c Diced, cooked chicken breast
10 3/4 oz Can cream of celery soup;
- undiluted
10 3/4 oz Can cream of chicken soup;
- undiluted
10 oz Diced tomatoes & green
- chilies; undrained
1 tb Chilli spice mix
12 (6") corn tortillas; in 1"
- strips
2 c Shredded Cheddar cheese;
- divided

In a large skillet coated with cooking spray, cook and stir 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-qt. baking dish with half of the tortilla
strips; top with half of the chicken mixture and 1 cup cheese. Repeat
layers. Bake, uncovered, @ 350ºF/175ºC for 30-35 minutes or until
bubbly.

Kendra Doss, Smithville, Missouri

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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