Texas Chicken Casserole
Ingredients
1 tablespoon canola oil
1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 garlic clove, minced
3 cups chicken breast, cubed and cooked
1 (10.75-ounce) can reduced-fat, reduced-sodium condensed cream of celery soup, undiluted
1 (10.75-ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 tablespoon chili powder
12 (6-inch) corn tortillas, cut into 1-inch strips
2 cups reduced-fat cheddar cheese, shredded and divided
Directions
Preheat the oven to 350 degrees F.
Grease a large skillet.
Over medium heat on the stove-top, heat the canola oil in the skillet.
Sauté the onion, celery, and peppers in the heated oil until crisp on the outside and tender.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the chicken, cream of celery soup, cream of chicken soup, tomatoes, and chili powder.
Using half of the tortilla strips, line the bottom of a 3-quart baking dish.
Top the tortilla strips with half of the chicken mixture and 1 cup of the cheddar cheese.
Repeat these steps with the remaining ingredients.
Bake uncovered until bubbly, about 30-35 minutes.
Serve warm!
