Retake Homemade: Mexi Ranch Chicken Casserole

When I came home tonight I fully intended to be making Texas Ranch Chicken Casserole from Taste of Home for dinner.  And then our internet went out and I couldn’t actually get to the recipe, so I wound up making my own variation based on what I had on hand and what I remembered.  The end result was quite tasty.  Serves 6.


  • 4 boneless, skinless chicken breasts, diced
  • 1 1/2 cups cooked rice
  • 1 Tbsp olive oil
  • 9 corn tortillas
  • 2 cups 2% fiesta blend cheese
  • 1 can rotel
  • 1 can 98% fat free cream of chicken soup
  • 1 can 98% fat free cream of celery soup
  • 1 red pepper, diced
  • 1 poblano pepper, minced
  • 1 1/2 Tbsp dried minced celery
  • 3 Tbsp dried minced onion
  • 1 Tbsp chili powder
  • Sazon


  1. Boil the chicken until no longer pink.
  2. Heat the oil in a large skillet and saute the peppers, onion, and chicken and saute until veggies are tender crisp (about 5 minutes).
  3. Add garlic and saute another minute.
  4. Stir in the Sazon, chili powder, rotel, soups, and rice.
  5. Cut the tortillas into 1 inch strips.
  6. In a large casserole dish, layer a third of the tortilla strips.
  7. Layer a third of the chicken mixture.
  8. Add a third of the cheese.
  9. Repeat the layers, finally topping with the last of the cheese.
  10. Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.

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3 thoughts on “Retake Homemade: Mexi Ranch Chicken Casserole

  1. This looks yummy Kate. So it’s like a lasagna w tortillas instead of pasta. We rarely use tinned soup in Australia. Any ideas on a fresh substitute?

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