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Ranch-Style Chicken Casserole


Use reduced fat cheese and soups to make a lighter version of this popular casserole. Feel free to garnish this tasty casserole with a little sour cream and green onions or salsa.


  • 4 boneless chicken breasts, skin removed
  • salt and pepper
  • 1 cup chopped sweet onion
  • 6 corn tortillas
  • 1/2 cup chicken broth
  • 1 can (10 3/4 ounces) cream of mushroom soup
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1/2 cup diced tomatoes with green chiles
  • vegetable cooking spray
  • 2 cups shredded Cheddar cheese or Mexican blend of cheeses


Rinse chicken breasts; pat dry. Sprinkle with salt and pepper. Boil, grill, steam, or bake chicken breasts until cooked through; dice. Combine chopped onion, soups, chicken, chicken broth, and tomatoes in saucepan over low heat until thoroughly mixed. Bring to a simmer; remove from heat. In a casserole dish prepared with non-stick vegetable spray, alternate layers of tortillas and sauce mixture and shredded cheese, ending with cheese. Bake at 350° for 20 minutes, or until completely heated.
Serves 4.

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