August 30, 2011
Ranch Chicken Casserole
To help speed prep time and add a bit more flavor I used the meat from a rotisserie chicken (I think we ate half of it as we were taking it off the bone!) rather than pull out the Foreman and grill a breast. Next time I make this I'll use more tomatoes, maybe another entire can, as well as some fresh corn. If you're serving this as a main dish for more than 2 people I would definitely use more than 1/2 pound of chicken, maybe 3 breasts.
1 green pepper, chopped
1/2 onion, chopped
1 (10oz) can diced tomatoes
1/2 pound chicken, cooked and cubed (we used a rotisserie)
1 cup chicken broth
1/2 sour cream
1 pkg ranch dressing
Monterrey jack cheese
1. Preheat oven to 350. Cover bottom of 8"x9" pan with corn tortillas. Sprinkle 1/3 of cheese, tomatoes, pepper, onion and chicken over tortillas. Repeat process, ending with a layer of tortillas.
2. Blend chicken broth, sour cream and ranch dip until smooth. Pour evenly over the casserole and set aside for 3 minutes.
3. Top casserole with remaining cheese and tomatoes. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 5 minutes, or until cheese is golden brown. Let stand 5 minutes and sprinkle with cilantro (optional).