My Texas friend brought this to a dinner, and there was not a bite leftover!
This Texas Ranch Chicken Casserole is a comforting and easy-to-make dish packed with creamy chicken, cheesy goodness, a hint of spice from the diced tomatoes and green chilies, and a delicious ranch flavor. The crushed tortilla chip topping adds a satisfying crunch.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked Chicken (shredded) | 2 cups |
| Cream of Chicken Soup | 1 (10.5 oz) can |
| Cream of Mushroom Soup | 1 (10.5 oz) can |
| Sour Cream | 1 cup |
| Shredded Cheddar Cheese | 1 cup |
| Ranch Seasoning Mix | 1 packet |
| Diced Tomatoes with Green Chilies (drained) | 1 (10 oz) can |
| Cooked Egg Noodles | 3 cups |
| Crushed Tortilla Chips | 1 cup |
| Chopped Green Onions (optional) | 1/4 cup |
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Combine creamy mixture: In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, and ranch seasoning mix. Stir until all the ingredients are well blended and smooth.
- Fold in tomatoes and noodles: Gently fold in the drained diced tomatoes with green chilies and the cooked egg noodles into the creamy chicken mixture until everything is evenly distributed.
- Transfer to baking dish: Transfer the entire mixture to a lightly greased 9×13-inch baking dish, spreading it out in an even layer.
- Top with tortilla chips: Sprinkle the crushed tortilla chips evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the tortilla chip topping is golden brown.
- Garnish (optional): If desired, sprinkle the chopped green onions over the top of the casserole before serving for a fresh, oniony flavor and a pop of color.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy this flavorful and satisfying Texas Ranch Chicken Casserole!
