Texas Ranch Chicken Casserole (TNT)

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Texas Ranch Chicken Casserole (TNT)

Post by pstarkoski on Mon Jul 29, 2013 10:36 pm

Hi..
This is a really yummy way to use up some leftover chicken....very tasty"
enjoy
hugs,
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Texan Ranch Chicken Casserole



Make a family friendly dinner that is low in calories and high in protein with this Texan Ranch Chicken Casserole recipe from Kristine from Busy But Healthy. Featuring plenty of flavor and vegetables, this is one of best healthy chicken casserole recipes for your health and your taste buds. As a bonus, this is also one of the most accommodating casserole recipes for those who need to be dairy free.

 

Warm, comforting casserole. This recipe is a different variation of my Turkey Enchilada Casserole. The base of this sauce is more creamy, and while it still has a Mexican style flavor, its not as prominent. The traditional version of this recipe is loaded with fat, so this is a healthified version with all the same flavors.

Texan Ranch Chicken Casserole

Makes 8 servings

1 onion, chopped
2-3 stalks of celery, chopped
1 red pepper, chopped
1 green pepper, chopped
2 garlic cloves, minced
3 cups cubed chicken breast, cooked (rotisserie chicken works too) *Note
1 Tbsp chili powder
2 Tbsp butter or (Earth Balance for no dairy)
6 Tbsp flour (use oat flour, whole wheat flour or brown rice flour)
1 cup low sodium chicken stock
1 cup unsweetened almond milk (or milk of choice)
1 can (10-14 oz) of diced tomatoes and green chili’s (lower sodium if you can find it)
12 small corn tortillas, cut into 1 inch strips
1 cup reduced fat shredded cheddar cheese (for no dairy, use Daiya)

*Note: 3 cups of chicken should yield 4 oz per 1/2 cup (chopped). So you’ll need about 6 x 4 oz chicken breasts.

Preheat oven to 375 degrees. In a large pan coated with cooking spray, cook veggies until crisp-tender. Add garlic & chili powder and cook for 1 more minute. Remove veggies from pan. Place butter in pan, add flour and cook for 1 minute. Add in chicken stock & almond milk and stir until thickened. Add in chicken, veggies & diced tomatoes. Line the bottom of a 9×13 pan with half the tortilla strips, top with half the chicken mixture, then the other half of the tortilla strips. Top with cheese. Bake for 25-30 minutes until bubbly and browned.
Source: busybuthealthy.com
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Recipe source: All One Dish Recipes yahoo group, submitted by Ginny Butterfield.

 

 

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