Ranch Chicken Casserole Recipe

Introduction

This Ranch Chicken Casserole is a flavorful, comforting dish perfect for busy weeknights. Layers of tender shredded chicken, sautéed vegetables, and melted cheddar cheese come together with a zesty blend of spices and creamy Greek yogurt for a tasty family favorite.

Ingredients

• 1 Tbsp (16g) Olive Oil
• 1 medium White Onion, diced
• 1 Bell Pepper, diced
• 5 oz White Mushrooms, chopped
• 4 cloves Garlic, peeled and minced
• 1 Tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 12 oz Shredded Rotisserie Chicken, or any cooked and shredded chicken
• 1 C (227g) Fat Free Greek Yogurt
• 10 oz can Diced Tomatoes and Green Chilies, like RO-TEL
• 12 Extra Thin Corn Tortillas (I used Mission)
• 1 1/4 C (140g) Freshly Shredded Cheddar

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add diced onion, mushrooms, and bell pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
3. Step 3: Add minced garlic and cook until fragrant, about 30-60 seconds. Then add the canned diced tomatoes and green chilies, scraping the bottom of the pan to deglaze if needed. Reduce heat to low.
4. Step 4: Stir in chili powder, cumin, and smoked paprika. Add shredded chicken and Greek yogurt, folding everything gently to combine. Remove from heat.
5. Step 5: Place 6 tortillas in the bottom of a 12″ cast iron skillet or a large baking dish.
6. Step 6: Spread half of the chicken mixture evenly over the tortillas, then sprinkle with half of the shredded cheddar cheese.
7. Step 7: Layer the remaining 6 tortillas on top, then add the rest of the chicken mixture and cheese.
8. Step 8: Bake uncovered for 25-30 minutes, until the cheese is melted and the tortilla edges are golden and crispy.
9. Step 9: Serve topped with freshly chopped cilantro, salt and pepper to taste, and a dollop of Greek yogurt or sour cream.

Tips & Variations

• Use rotisserie chicken for convenience, or roast and shred your own chicken breast or thighs.
• For extra heat, add diced jalapeños to the vegetable sauté step.
• Swap the Greek yogurt with sour cream if you prefer a richer texture.
• If you like a crispy topping, sprinkle some cheese on top halfway through baking.
• Gluten-free corn tortillas can be used to keep the dish gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the casserole crispy. You can also microwave individual portions, but the texture may soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, assemble the casserole but wait to bake it. Cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if baking straight from the fridge.

Can I freeze leftover casserole?

Yes, it freezes well. Portion into airtight containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Ranch Chicken Casserole Recipe

Print Recipe

★★★★★

4.4 from 120 reviews

This flavorful Ranch Chicken Casserole combines tender shredded chicken with a medley of sautéed vegetables, spices, and creamy Greek yogurt, layered between crispy corn tortillas and melted cheddar cheese. Baked to golden perfection, it’s a comforting and hearty dish perfect for weeknight dinners or casual gatherings.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 medium White Onion, diced
• 1 Bell Pepper, diced
• 5 oz White Mushrooms, chopped
• 4 cloves Garlic, peeled and minced

Spices & Seasonings

• 1 Tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• Salt and Pepper, to taste (for topping)

Main Ingredients

• 1 Tbsp (16g) Olive Oil
• 12 oz Shredded Rotisserie Chicken or cooked shredded chicken
• 1 C (227g) Fat Free Greek Yogurt
• 10 oz can Diced Tomatoes and Green Chilies (e.g., RO-TEL)
• 12 Extra Thin Corn Tortillas (e.g., Mission brand)
• 1 1/4 C (140g) Freshly Shredded Cheddar Cheese

Instructions

1. Preheat the oven: Preheat your oven to 350°F (177°C) to prepare for baking the casserole.
2. Sauté vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add diced onion, bell pepper, and mushrooms. Cook for about 6-8 minutes until the vegetables start to soften and develop flavor.
3. Add garlic and tomatoes: Stir in the minced garlic and cook for 30-60 seconds until fragrant. Then add the canned diced tomatoes and green chilies. Make sure to deglaze the pan by scraping any flavorful bits stuck to the bottom. Reduce the heat to low.
4. Season and combine chicken mixture: Add chili powder, cumin, and smoked paprika to the skillet, stirring well to evenly incorporate the spices. Follow with the shredded chicken and Greek yogurt, folding everything together gently to combine the creamy mixture. Remove from heat.
5. Layer the casserole: In a 12-inch cast iron skillet or a large baking dish, arrange 6 corn tortillas evenly on the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle half of the shredded cheddar cheese on top.
6. Repeat layers: Place the remaining 6 corn tortillas over the first layer and again add the remaining chicken mixture and cheese, creating two layers total.
7. Bake the casserole: Place the casserole in the preheated oven and bake for 25-30 minutes until the cheese has melted thoroughly and the edges of the tortillas become golden brown and crispy.
8. Finish and serve: Remove from oven and top with freshly chopped cilantro, additional salt and pepper to taste, and a dollop of Greek yogurt or sour cream if desired. Serve hot and enjoy your delicious ranch chicken casserole!

Notes

• You can substitute shredded rotisserie chicken with leftover cooked chicken or any shredded poultry.
• For added heat, consider using a spicier variety of canned diced tomatoes with chilies.
• Using a cast iron skillet helps create a crispy tortilla bottom layer but a baking dish works fine as well.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To keep this recipe lower in fat, use fat-free or low-fat Greek yogurt and reduced-fat cheddar cheese.

Keywords: Ranch Chicken Casserole, baked chicken casserole, corn tortilla casserole, shredded chicken recipe, comfort food, easy dinner, Mexican-inspired casserole