Texas Ranch Chicken Casserole

Let's Get Ready for Baby! Sign up for our monthly pregnancy email series, and you'll get regular updates on your baby's development, helpful timelines to get ready for their arrival, must-have baby needs and so much more! PLUS, you'll get instant access to the MomsWhoThink "Ultimate Guide to Baby Naming in 2022." CLICK HERE to get started!


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 (10¾ ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10¾ ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 Tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided


1. In a large nonstick skillet coated with cooking spray, sauté the onion, celery, and peppers in oil until crisp-tender.

2. Add garlic; cook 1 minute longer.

3. Stir in the chicken, soups, tomatoes, and chili powder.

4. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Yield: 8 servings

Nutrition Information:

1 cup equals:

329 calories
12 g fat (5 g saturated fat)
65 mg cholesterol
719 mg sodium
31 g carbohydrate
3 g fiber
26 g protein
Diabetic Exchanges: 3 lean meat, 1½ starch, 1 vegetable, 1 fat