Texas Ranch Chicken Casserole

This is an oldie but goodie from the Six Sisters' Stuff blog.  This recipe was made on a night where we were running behind and kept running into obstacles getting dinner on the table.  This recipe is pretty close to theirs with some small adjustments.

Emily and I went to the grocery store after work and didn't get home until 6:30.  Needless-to-say she was starving and couldn't wait another hour for dinner.  I bought a rotisserie chicken at the store and settle on what to make until we made it home.  For Emily - I pulled off some chicken and she ate that with some yogurt and crackers.

Let's Get Crafty!
Preheat the oven to 350

Saute the veggies until tender in a large nonstick pot:
1 onion, diced
1 red pepper, diced
1 tablespoon butter
1 teaspoon minced garlic (add this in the last minute)

Add to the veggies - stir until combined and warmed:
3 cups shredded or diced chicken
1 can cream of chicken soup (reduced sodium)
1 can cream of celery soup (reduced sodium)
1 can rotel
1 tablespoon chili powder

Put the casserole together:
It a 9x13 baking dish layer as follows:
- 2 cups tortilla chips (tortilla strips would have been better... but we had one tortilla.  Don't you love it when you come home from the grocery store and already need to start making a grocery list?!)
- 1/2 chicken mixture
- 1 cup of cheese
- Repeat one more time

Bake for 30 minutes uncovered.  Increase temp to low broil and bake another 5 minutes to make that cheese absolutely delicious!

Thanks so much for stopping by!  Have a great day.