Thursday, December 13, 2012

Texan Ranch Chicken Casserole

I found this tasty recipe on the Taste of Home website. I think it is supposed to be similar to King Ranch Chicken Casserole. For those that read my blog, I hate canned cream of chicken soup with a passion. Hence, why I never made this casserole before. What I did do was substitute sour cream for the chicken soup and add a hidden valley ranch packet and it was wonderful. Weight watcher friendly as well! Can't wait to make it again soon!

Texan Ranch Chicken Casserole
Adapted from Taste of Home
Serves 6
Cal 237, Fat 9.1g, Carbs 13.5g, Fiber 2g, Protein 21.8g

1 large onion, finely chopped
1 packet dry ranch dressing
1 can rotel
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 cup light sour cream
1 tablespoon chili powder
6 corn tortillas (6 inches), cut into 1-inch strips
1 1/2 cups shredded reduced-fat cheddar cheese, divided

In a large nonstick skillet coated with cooking spray, saute the onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, rotel, 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, at 350° for 30-35 minutes or until bubbly. Enjoy!


  1. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

  2. This looks so tasty Bridget. Thanks so much for linking up at Thriving on Thursdays last week. I love this recipe and am featuring it this week. Hope to see more of your lovely recipes.

    Anne xx

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday this week and hope you enjoy your new Red Plate. Wishing you and your family a very Merry Christmas.
    Come Back Soon!
    Miz Helen


I'd love to hear from you. Please leave your comments below.

Related Posts Plugin for WordPress, Blogger...