Recipe

Easy Ranch Chicken Casserole Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 1 year, 3 months ago This is a bit labor intense, but so worth it. This is a delicious one pot meal. You can use a pre cooked whole chicken and can broth if you don't want to cook your won. Prep:30m Cook:120m Servings:10	Fluffy24
	mexican one pot

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Ingredients

(4 1/2- to 5-lb. ) whole chicken

2 celery ribs, cut into 3 pieces each

2 carrots, cut into 3 pieces each

2 1/2 to 3 tsp. salt

2 tablespoons butter

1 medium onion, chopped

1 medium-size green bell pepper, chopped

1 garlic clove, pressed

1 (10 3/4-oz.) can cream of mushroom soup

1 (10 3/4-oz.) can cream of chicken soup

2 (10-oz.) cans diced tomatoes and green chiles, drained

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Mexican-style chili powder*

3 cups grated sharp Cheddar cheese

12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Directions

If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.

Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

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