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Ranch Chicken
| Ranch Chicken |
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| This easily assembled casserole can be prepared earlier in the day. Keep refrigerated until you are ready to bake and serve. |
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| 3 |
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(4-6-oz.ea) fresh boneless, skinless chicken breasts, cut-up bite size |
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| 1 |
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onion, peeled and chopped |
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| 1 |
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green bell pepper, seeded and chopped |
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| 1 cup |
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chicken broth |
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| 10 |
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corn tortillas |
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| 1/2 lb |
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cheddar cheese, grated |
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| 1 1/2 tsp |
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chili powder |
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| 1 |
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can cream of chicken soup |
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| 1 |
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can cream of mushroom soup |
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| 1 |
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(10-oz.) can diced tomatoes and green chiles |
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| 1 |
Preheat oven to 350°F. |
| 2 |
In a large bowl, combine chicken, onion and green bell pepper. |
| 3 |
In a saucepan over medium heat, heat broth until steaming hot, about 5 minutes. |
| 4 |
Dip corn tortillas in hot chicken broth to soften; alternately layer chicken mixture and the tortillas in a greased 13x9x2-inch baking dish, beginning with chicken and ending with the tortillas. Top in order with cheddar cheese, chili powder, cream of chicken soup (mixed with any remaining chicken broth), cream of mushroom soup and diced tomatoes and green chilies. |
| 5 |
Bake in oven for 30 to 45 minutes or until creamy cheese mixture is bubbly. |
| 6 |
Serve hot. |
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| Servings: 6 |
| Preparation time: 30 minutes |
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| Nutrition Facts |
| Serving size: 1/6 of a recipe |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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460.00 |
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| Calories From Fat (43%) |
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197.14 |
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% Daily Value |
| Total Fat 22.00g |
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34% |
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| Saturated Fat 10.00g |
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50% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 1360.00mg |
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57% |
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| Carbohydrates 34.00g |
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11% |
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| Dietary Fiber 4.00g |
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16% |
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| Net Carbohydrates 30.00g |
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| Protein 32.00g |
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64% |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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Source: Nestle
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