Ranch chicken
Creamy tex-mex chicken casserole layered with corn tortillas, Rotel tomatoes, mushroom soup and melted cheese for busy weeknight dinners
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis bubbling casserole brings comfort food straight to your weeknight table with shredded chicken bathed in a creamy Rotel and mushroom sauce, layered between soft corn tortillas that soak up every bit of that zesty broth.
The onions and celery add a subtle crunch that breaks up the richness, while cheese melts into golden pools across the top.
It’s the kind of dish that fills your kitchen with that irresistible aroma of southwestern spices mingling with cream.
Pro Tips
- Save the cooking broth from your chicken to thin the sauce if it gets too thick
- Let the tortilla pieces soak in the soup mixture for 30 seconds before layering for maximum flavor
- Use a mix of cheddar and Monterey Jack cheese for better melt and flavor
- Cover tightly with foil for the first 30 minutes, then uncover for the last 15 to get that golden cheese crust
Ingredients
1 can Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery
2 large onion
Bag celery
1 bag of corn tortillas
2 cups cheddar cheese
1 and 1/2 cup chicken stock
1 chicken
salt and pepper
Directions
Boil chicken until tender with onions and celery. Shred chicken when done. Dice large onion Mix together Rotel and cream of mushroom, chicken, and celery and broth over medium heat. Add diced onions. Cut corn tortillas into triangles. Dip pieces in to soup mixture and layer into casserole dish with chicken salt and pepper, and cheese. Bake covered at 350℉ (180℃) for 45 minutes.
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