Name: Texan Ranch Chicken Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 large onion, finely chopped; 2 celery ribs, finely chopped; 1 medium green pepper, finely chopped; 1 medium sweet red pepper, finely chopped; 1 tablespoon canola oil; 1 garlic clove, minced; 3 cups cubed cooked chicken breast; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 tablespoon chili powder; 12 corn tortillas (6 inches), cut into 1-inch strips; 2 cups shredded reduced-fat cheddar cheese, divided

Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! &mdash;Kendra Doss, Smithville, Missouri

Texan Ranch Chicken Casserole

onion,

celery ribs, finely chopped

green pepper, finely chopped

sweet red pepper, finely chopped

canola oil

garlic clove,

chicken breast

(10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted

(10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

(10 ounces) diced tomatoes and green chiles, undrained

chili powder

corn tortillas (6 inches),

shredded reduced-fat cheddar cheese, divided

26g protein. <B><b>Diabetic Exchanges</b>: </B> 3 lean meat

Made half a recipe, only used 1 can cream of chicken soup, and substituted taco seasoning for chili powder since my husband has digestive issues with strong spice.   Everyone loved it. However we thought the leftovers were even better! Will definitely make again!

My husband complained it was soupy. Were I to make it again, I would drain the tomatoes.

Great Cassarole
Been wanting to try this recipe.  It was great and probably would be better if I didn't forget the onions.  Used mushroom soup and drained the Rotel.  I noticed that the tortilla stuck to the bottom of pan and it was kind of soupy.  I think shredding the chicken is better than chunks.  Everyone like it.  One of thing I did different was to put garlic in the the peppers and celery.  It didn't matter it was great.  I need to perfect some things next time.

This was a great recipe!  I agree with "Kimosaabe" - "Sunny" should pretty much keep quiet and not leave reviews or ratings on things they have never tried.  If you just want to complain & be ignorant, do it on Facebook - we don't need you on here!

Yes, I've made it many times. :) This is the famous King Ranch Casserole from South Texas and it's well known and loved by millions - delicious! It's easily adapted to personal tastes, such as mild or original Rotel tomatoes, shredded or cubed chicken, cream of celery or cream of mushroom, etc.. Chili powder is optional. So good and perfect with a side of guacamole. Thank you, Kendra!

I have made this for years now only I use regular cream of chicken and celery soup for a better taste

I have made this for the last 35 years and it was always a big hit.  The only difference is back then it did not have cream of celery soup.  Awesome recipe!

Made this  many times over the  years. In Texas, where it originated, the recipe goes by "King Ranch Chicken."

I'm sorry, but this is only the second time in 15 years that a TOH recipe just didn't quite do it for me. I made the recipe as is, except I did use full fat cheddar cheese which is what I had on hand. The flavor of the casserole itself wasn't bad, but not great. I topped it with salsa and fat-free plain yogurt and it was better. But, I'm sorry...I'm not jumping up and down on this one, and there's a lot of casserole left to eat.

I sure did enjoy this casserole. I didn't have canned soups so I just added 1 c each of milk and broth with 1/3 c of flour. I had on hand only canned tomatoes so that's what I added. Reduced the chili powder. It was perfect for us. Probably not as creamy. I just wrote this review to let others know that you can still make this casserole even if you don't have canned soup

Family loved this!  Made exactly as written, except I used two cans of cream of celery soup.  This was gone in no time.  We garnished ours with a dollop of sour cream, salsa and sliced pickled jalapenos.  Very tasty.....great comfort food!  This one will definitely find its way back to our table!

I thought this was going to be a hit but boy way I wrong. None of my family liked it. None of us finished our plate and we threw it out.  It was bland and just not a good flavor.  I have already thrown out the recipe and I am taking it out of my online recipe box so I don't accidently make it again. That is how bad we thought it was. Sorry.

I have made this twice.  I know that this is supposed to be a healthy recipe with the reduced-fat soups and cheese.  The first time I made it I had the full-fat soups on hand, so I used those.  The second time i bought the reduced-fat versions.  We like it much better with the full-fat versions, it was much creamier.  No leftovers the first time.  Lots left the second.  If I make it again I will make the full-fat version.

I halved the recipe and used only one can of soup, half can of the tomatoes with green chilis and only 1-1/2 tsp chili powder. That was plenty of heat for us.Very good dinner.

VERY good!! There are many variations of this recipe. I combined this with another "Southwestern Casserole" from Southern Living Magazine. I added about 2 tablespoons of chopped jalapeno from a can; 2 cloves of garlic; cream of mushroom for the celery soup; 8 corn tortillas - all variations from this recipe. I also used 3+ cups of chicken which was coarsely chopped. I also threw in some sauteed mushrooms that I had leftover.

Fantastic! Admittedly, I changed the recipe somewhat based on other reviews. Four cups of shredded chicken to make it heartier, two large red peppers but no celery, cream of mushroom instead of cream of celery and added 1/3 cup of chopped pickled jalapenos. My husband isn't a big fan of casseroles but really liked this one. I didn't use the fat-free, low-sodium versions but will try next time, there is plenty of flavor to try that.

This is great and easy.  Make sure you have a big pan for the saute portion of the cooking process (such as a 4qt essential pan from William Sonoma).  I think adding sweet corn cut fresh off the cob might add some sweetness and texture to the dish.  Also, sprinkling the top layer of cheese with panko bread crumbs helps soak up excess moisture and adds a much needed crunch.  Broiling for 2-5 min (depending on your oven) can make a nice caramelized cheese finish.  I had seconds.  Thanks for posting :)

I may have done something wrong, but we did not like this at all.  Very runny

so delish! had a bit of a kick,not much though. had to make myself stop eating it as im pregnant and the heartburn i thought would kill me later on but it didnt, keeper!

Terrific with flour tortillas! This dish has just the right amount of spice!

A very tasty addition to my recipe book. Although I made it with the green chilles we decided next time to use jalepenos for more of a kick. Easy to make with ingredients I usually have on hand. Will definitely make it again. Good for feeding hungry teenagers.

This was a big hit with my family. My husband loves Mexican food so I added a tablespoon of taco seasoning instead of the chili powder. Served with a dollop of sour cream and pickled jalapenos and a salad on the side. Awesome recipe! Thanks Kendra!

Texan Ranch Chicken Casserole

Prep Time: 25 minutes

Cook Time: 30 minutes

Total: 55 minutes

Servings: 8

Cost: $3.96 /serving

Author : Taste of Home

Ingredients

Instructions

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