Tuesday, May 20, 2014

Crock Pot Ranch Chicken Taco Casserole

Gotta love the warm weather! At least I do. Finally! I switched up my recipe to make it Crock Pot friendly since I didn't feel like using the oven today. This is one of the easiest casseroles I have ever made. The whole family loved it, especially my 3 year old and he is a bit of a picky eater. I can't wait to make this one again soon!

Crock Pot Ranch Chicken Taco Casserole
Serves 6
Cal 209, Carbs 11.3, Fat 9.3, Fiber 1, Protein 20.6

16 oz. boneless skinless chicken (I used tenderloins)
1 tbsp. chili powder
1 tbsp. dry ranch seasoning
2 tbsp. light ranch dressing
1 can rotel, drained
1/3 cup light sour cream
1 cup reduced fat shredded cheddar jack cheese
2 cups crushed tortilla chips

Arrange chicken in bottom of crock pot. Sprinkle with dry ranch seasoning and chili powder. Add in the rotel. Cover and cook on low for 3-4 hours.

During the last 30 minutes of cooking shred chicken and stir in the sour cream and ranch dressing. Continue cooking.

To assemble casserole: Lay one cup crushed tortilla chips on the bottom of the casserole dish. Add chicken mixture, remaining tortilla chips and top with shredded cheese.

Broil about 3-4 minutes or until cheese is melted. Enjoy!


  1. Sounds like all the flavors I love, Blessings, Catherine

  2. This looks so yummy. Got to give it a try!

  3. Bridgette,
    We will just love your Ranch chicken Taco Casserole, I am making this one very soon! Have a wonderful Memorial Day Weekend and thanks so much for sharing with Full Plate Thursday.
    Be safe and come back soon!
    Miz Helen


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