After a long day on the trails, it's nice to come home to a hearty meal that will get you ready for your next adventure. Lone Star Chicken Casserole stands on top of a crispy tortilla bottom and is filled with bold chili powder and green chili heat. Tender garden vegetables and juicy chicken swim in a creamy, savory sauce bubbling beneath melty cheese. Lone Star Chicken Casserole is the new sheriff in town when it comes to dinner!
Ingredients• 1 tablespoon canola oil • 1 large onion, finely chopped • 2 ribs celery, finely chopped • 1 medium green pepper, finely chopped • 1 medium sweet red pepper, finely chopped • 1 clove garlic, minced • 3 cups chicken breast, cubed and cooked • 1 (10.75-ounce) can reduced-fat reduced-sodium condensed cream of celery soup, undiluted • 1 (10.75-ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted • 1 (10-ounce) can diced tomatoes and green chiles, undrained • 1 tablespoon chili powder • 12 (6-inch) corn tortillas, cut into 1-inch strips • 2 cups reduced-fat cheddar cheese, shredded and divided
Preheat the oven to 350 degrees F.
In a large skillet over medium heat, heat the canola oil.
Add the onions, celery, green pepper, and red pepper, sautéing until tender, about 4-5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the chicken, cream of celery soup, cream of chicken soup, diced tomatoes and green chiles, and chili powder.
Line the bottom of a 3-quart baking dish with half of the tortilla strips.
Pour in 1/2 of the chicken mixture and 1 cup of the cheddar, in that order, into the baking dish. Make sure the cheese is in an even layer.
Repeat the layers.
Baked uncovered until bubbly, about 30-35 minutes.