After a long day on the trails, it’s nice to come home to a hearty meal that will get you ready for your next adventure. Lone Star Chicken Casserole stands on top of a crispy tortilla bottom and is filled with bold chili powder and green chili heat. Tender garden vegetables and juicy chicken swim in a creamy, savory sauce bubbling beneath melty cheese. Lone Star Chicken Casserole is the new sheriff in town when it comes to dinner!
Ingredients
- 1 tablespoon canola oil
- 1 large onion, finely chopped
- 2 ribs celery, finely chopped
- 1 medium green pepper, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 clove garlic, 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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large skillet over medium heat, heat the canola oil.
Step 3 –Add the onions, celery, green pepper, and red pepper, sautéing until tender, about 4-5 minutes.
Step 4 –Add the garlic and cook until fragrant, about 1 minute.
Step 5 –Stir in the chicken, cream of celery soup, cream of chicken soup, diced tomatoes and green chiles, and chili powder.
Step 6 –Line the bottom of a 3-quart baking dish with half of the tortilla strips.
Step 7 –Pour in 1/2 of the chicken mixture and 1 cup of the cheddar, in that order, into the baking dish. Make sure the cheese is in an even layer.
Step 8 –Repeat the layers.
Step 9 –Baked uncovered until bubbly, about 30-35 minutes.
Step 10 –Serve hot.