Here’s another version of the infamous King Ranch TEX MEX RANCH CHICKEN CASSEROLE, none of which have any real affiliation to the ranch itself based on what research I can find.
TEX MEX RANCH CHICKEN CASSEROLE
1 tablespoon avocado oil
1 LARGE onion, FINELY chopped
2 stalks celery, FINELY diced
2 small sweet red peppers, FINELY chopped
2 cloves garlic, FINELY minced
3 cups diced or cubed rotisserie chicken
2 cans undiluted cream of celery soup (see NOTE)
1 can ROTEL tomatoes, drained but reserve juice
FRESH ground sea salt and black pepper
1 tablespoon chili powder (see NOTE)
12 small corn tortillas cut into 1 inch pieces
2 cups shredded Mexican blend cheddar/Jack cheeses
- Preheat oven to 350°.
- Lightly spray 3 quart baking dish with non-stick cooking spray.
- Heat oil in large skillet over medium-high heat.
- Add onions, celery and peppers, sauteing until crisp tender.
- Add garlic, cooking until fragrant.
- Add chicken pieces, tomatoes and spices, stirring to combine and heat through.
- Whisk together soups and reserved drained Rotel tomato juice until smooth.
- Fold soup mixture into chicken mixture until well combined.
- Line the bottom of baking dish with half of the corn tortilla strips.
- Top with half the chicken mixture, followed by half of the cheese.
- Repeat layers.
- Bake uncovered 30-40 minutes until cooked through and bubbly.
NOTE:
- You can mix up the soup flavors of your choice – I like to use a combo of cream of celery and golden mushroom or tomato bisque – really whatever is on hand works just fine!
- I also use Pampered Chef TEX MEX seasoning instead of chili powder.
- Rotel heat is your choice – mild, original or HOT.
