Easy Chicken Ranch Casserole

2 tbsp butter

1 medium onion, chopped

1 medium green bell pepper, chopped

1 garlic clove, minced

¾ cup chicken broth

1 (10.75oz) can cream of chicken soup

1 can (10.75oz) can cream of mushroom soup

2 (10oz) cans diced tomatoes & green chiles, drained

1 tsp dried oregano

1 tsp ground cumin

1 tsp chili powder

1 (3-4lb) roasted chicken, skinned, boned and shredded

3 cup shredded cheddar cheese

3 cups crumbled lime tortilla chips


Preheat the oven to 350°


Lightly grease a 13 x 9 baking dish and set aside.


Melt the butter in a large pan over medium high heat and add the onion. Sauté until the onions are translucent.


Add the green pepper and garlic and cook about 3 minutes more.


Stir in the chicken broth and the next 6 ingredients. Cook stirring occasionally for another 8 minutes.


Layer ½ of the chicken in the prepared dish and top with the soup mixture, then 1 cup of the cheddar cheese and then ½ of the tortilla chips. Repaeat the layers once more. Top with the remaining cheese.


Bake for 55 minutes or until bubbly. Let stand for 10 minutes before serving.


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