Texas Ranch Chicken

This recipe is also good in the slow-cooker. The nice thing about that is you can more easily use raw chicken. Just dump the ingredients in and shred the chicken before serving.

Ingredients

• 1 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

Directions

• 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. Serve over rice and garnish with crushed up tortilla chips. Yield: 8 servings.