TEXAS RANCH CHICKEN CASSEROLE

BC Clemmons

3 cup cubed cooked chicken breast

1 tbsp vegetable oil

1 tsp minced garlic

1 (10¾ ounce) can cream of celery soup

1 (10¾ ounce) can cream of chicken soup

1 (10 ounce) can diced tomatoes and green chiles, undrained

1 tbsp chili powder

12 corn tortillas, cut into 1-inch strips

2 cup shredded cheddar cheese

Preheat oven to 350 degrees.In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder. Line a 9x13-inch baking pan with half of the tortilla strips. Top with half of the chicken mixture and 1 cup of cheese. Repeat layers. Bake uncovered for 30 minutes or until cheese is completely melted.

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