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Chicken Ranchero Casserole
Written by: Siri Stevens< Back to Articles1 large onion, finely chopped 2 celery ribs, finely chopped 1 medium green pepper, finely chopped 1 medium sweet red pepper, finely chopped 1 tablespoon canola oil 1 garlic clove, minced 3 cups cubed cooked chicken breast 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 1 can (10 ounces) diced tomatoes and green chilies, undrained 1 tablespoon chili powder 12 corn tortillas (6 inches), cut into 1-inch strips 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.