Texan Ranch Chicken Casserole

Name: Texan Ranch Chicken Casserole
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! —Kendra Doss, Smithville, Missouri..."

INGREDIENTS

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1 large onion, finely chopped

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2 celery ribs, finely chopped

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1 medium green pepper, finely chopped

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1 medium sweet red pepper, finely chopped

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1 tablespoon canola oil

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1 garlic clove, minced

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3 cups cubed cooked chicken breast

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

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

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1 can (10 ounces) diced tomatoes and green chiles, undrained

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1 tablespoon chili powder

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12 corn tortillas (6 inches), cut into 1-inch strips

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2 cups shredded reduced-fat cheddar cheese, divided

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