**Lone Star Chicken Casserole

  • 1 tbsp canola oil
  • 1 large onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 clove garlic, minced
  • 3 cups chicken breast, cubed and cooked
  • 1 (10.75 oz) can cream of celery soup, undiluted
  • 1 (10.75 oz) can cream of chicken soup, undiluted
  • 1 (10 oz) can Ro*Tel, undrained
  • 1 tbsp chili powder
  • 12 (6 inch) corn tortillas, cut into 1-inch strips
  • 2 cups cheddar cheese, shredded and divided
  1. Preheat oven to 350o F
  2. Heat the canola oil in a large skillet over medium heat
  3. Add the onions, celery, green pepper, and red pepper. Saute until tender, about 4-5 minutes
  4. Add the garlic and cook until fragrant, about 1 minute
  5. Stir in the chicken, cream of celery soup, cream of chicken soup, Ro*Tel, and chili powder
  6. Line the bottom of a 3-quart baking dish with half of the tortilla strips
  7. Pour in 1/2 of the chicken mixture and 1 cup of the cheddar, in that order, into the baking dish. Make sure the cheese is in an even layer
  8. Repeat the layers
  9. Bake uncovered until bubbly, about 30-35 minutes
  10. Serve hot
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