Texas Ranch Chicken Casserole
"Things have been pretty crazy around my house lately! With all of the fun summer activities and a newborn, I don't have a lot of time to spend in the kitchen. I love casseroles because they are simple and easy to make. This casserole was so delicious and you could easily make it in the morning and throw it in the oven at dinnertime for a tasty meal in minutes!..."
INGREDIENTS
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1 onion ( diced )
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1 bell peppers ( green )
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1 bell peppers ( red )
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1 tablespoon vegetable oil
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1 teaspoon garlic ( minced )
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3 cups chicken breast ( cubed and cooked )
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10 3/4 ounces cream of celery soup 10 3/4 ounces cream of chicken soup 10 ounces canned tomatoes with green chilies ( undrained ) 1 tablespoon chili powder 12 ready-to-bake corn tortillas ( cut into 1 inch strips ) 2 cups cheddar cheese ( shredded )
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10 3/4 ounces cream of chicken soup 10 ounces canned tomatoes with green chilies ( undrained ) 1 tablespoon chili powder 12 ready-to-bake corn tortillas ( cut into 1 inch strips ) 2 cups cheddar cheese ( shredded ) Directions Preheat oven to 350 degr
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10 ounces canned tomatoes with green chilies ( undrained )
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1 tablespoon chili powder 12 ready-to-bake corn tortillas ( cut into 1 inch strips ) 2 cups cheddar cheese ( shredded ) Directions Preheat oven to 350 degrees. In a large, nonstick skillet over medium heat, saut e onion, green peppe r and red pepper
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12 ready-to-bake corn tortillas ( cut into 1 inch strips )
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2 cups cheddar cheese ( shredded )
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