Texan Ranch Chicken Casserole

March 8, 2012

in Dinner in a Dash, Gluten Free, Kid Friendly, Recipes

Warm, comforting casserole. This recipe is a different variation of my Turkey Enchilada Casserole. The base of this sauce is more creamy, and while it still has a Mexican style flavor, its not as prominent.  The traditional version of this recipe is loaded with fat, so this is a healthified version with all the same flavors.

Texan Ranch Chicken Casserole

Makes 8 servings

1 onion, chopped
2-3 stalks of celery, chopped
1 red pepper, chopped
1 green pepper, chopped
2 garlic cloves, minced
3 cups cubed chicken breast, cooked (rotisserie chicken works too) *Note
1 Tbsp chili powder
2 Tbsp butter or (Earth Balance for no dairy)
6 Tbsp flour (use oat flour, whole wheat flour or brown rice flour)
1 cup low sodium chicken stock
1 cup unsweetened almond milk (or milk of choice)
1 can (10-14 oz) of diced tomatoes and green chili’s (lower sodium if you can find it)
12 small corn tortillas, cut into 1 inch strips
1 cup reduced fat shredded cheddar cheese (for no dairy, use Daiya)

*Note: 3 cups of chicken should yield 4 oz per 1/2 cup (chopped). So you’ll need about 6 x 4 oz chicken breasts.

Preheat oven to 375 degrees.  In a large pan coated with cooking spray, cook veggies until crisp-tender.  Add garlic & chili powder and cook for 1 more minute.  Remove veggies from pan.  Place butter in pan, add flour and cook for 1 minute.  Add in chicken stock & almond milk and stir until thickened.  Add in chicken, veggies & diced tomatoes.  Line the bottom of a 9×13 pan with half the tortilla strips, top with half the chicken mixture, then the other half of the tortilla strips.  Top with cheese.  Bake for 25-30 minutes until bubbly and browned.

Nutrition (per serving)   Calories: 315   Fat: 10g   Carbs: 23g   Fiber: 5.3g   Sugars: 2.5g   Sodium: 531mg   Protein: 36g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • claire

    Can i use corn tortillas?

    • http://www.busybuthealthy.com Kristine Fretwell

      Yes. I used corn tortillas in the recipe 🙂

  • Katie

    It’s so rainy out and I’m trying to find something healthy but yummy for dinner. I love searching through your site! I always find inspiration and something great to make that is healthy but cures my craving for good food! Thanks!

    • http://www.busybuthealthy.com Kristine Fretwell

      I’m so glad you think so! Thanks for the nice comment 🙂

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