Texas Ranch Casserole

A Texas Ranch Casserole recipe is very common where we grew up. Every family seems to have their own variation of this delicious casserole. Our version of this recipe has come down to me through the generations and I have added my own adjustments here and there. It is certainly one of our families favorites and we are happy to share it  with all of you!

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How To Make Texas Ranch Casserole

We will start the recipe by sautéing onion, garlic and peppers, until the onions are clear and the peppers are tender.

I have 3 cups of cooked chicken breast, chopped. 

I keep 3 cup bags of frozen chicken in my freezer.

 I always have some ready for a recipe.

Add the cooked chicken to the skillet and all the seasons.

Stir in all the seasons making sure that

 all the ingredients are blended well.

Add the liquid mix to the casserole mix and stir well.

Line the bottom of the 9 X 13 baking dish with torn corn tortillas.

Pour 1/2 of the casserole mix on top of the tortillas.

Sprinkle 1/2 of the shredded cheese on top of the casserole filling.

Repeat the layer starting with the tortillas, casserole mix, then top with the remainder of the shredded cheese.

Bake in the oven at 350 degrees for 35 minutes. Place on the cooling rack for 20 minutes before serving.

Recipe

Yield: 10

Author: Miz Helen's Kitchen

Texas Ranch Casserole

A family recipe with layers of flavor and topped with melted cheese. Great for a crowd or the family.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 3 cloves garlic, minced
• 3 cups cooked chicken breast, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste
• 1 (10.5 ounce) can cream of chicken soup
• 1 ( 10.5 ounce) can cream of mushroom soup
• 1 (10. 2 ounce) can diced tomato and green chilies
• 12 corn tortillas, torn into small pieces
• 3 cups sharp cheddar cheese, shredded

Instructions

1. Heat the vegetable oil in a large heavy skillet. Sauté the onions, peppers and garlic until the onions are clear and the peppers are tender.
2. Add the cooked, chopped chicken to the onion and pepper mix and mix well. Add all the seasons to this mix and mix well making sure that all the seasons are incorporated.
3. In a mixing pitcher mix together the chicken soup, mushroom soup, tomato and green chilies. Pour the liquid mix over the chicken mix and mix well.
4. Place 1/2 half of the torn tortillas in the bottom of a 9X13 baking dish, and pour 1/2 of the chicken mix on top of the tortillas. Cover the top of that layer with 1/2 of the cheese. Next repeat the layers, the tortillas, the chicken mix, and the remainder of the cheese.
5. Bake at 350 degrees for 35 minutes or the cheese is melted on top. Remove from the oven to a cooling rack. Let cool on the rack for 20 minutes before serving.

Notes

The casserole freezes well for up to 3 months.

Created using The Recipes Generator

This Texas Ranch Casserole Is Ready To Serve!

This casserole is filled with amazing flavor.

Layers of goodness on your plate and ready to eat!

I love sharing some of our family treasured recipes with all of you and hope that you will enjoy them as much as we do. Hope you have a great week and come back to see us soon!

Peace and Joy

Miz Helen

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