I found this tasty recipe on the Taste of Home website. I think it is supposed to be similar to King Ranch Chicken Casserole. For those that read my blog, I hate canned cream of chicken soup with a passion. Hence, why I never made this casserole before. What I did do was substitute sour cream for the chicken soup and add a hidden valley ranch packet and it was wonderful. Weight watcher friendly as well! Can't wait to make it again soon!
Texan Ranch Chicken Casserole
Adapted from Taste of Home
Cal 237, Fat 9.1g, Carbs 13.5g, Fiber 2g, Protein 21.8g
1 large onion, finely chopped
1 packet dry ranch dressing
1 can rotel
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 cup light sour cream
1 tablespoon chili powder
6 corn tortillas (6 inches), cut into 1-inch strips
1 1/2 cups shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet coated with cooking spray, saute the onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, rotel, 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. Enjoy!