Texan Ranch Chicken Casserole

• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• 1 medium green pepper, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 3 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 tablespoon chili powder
• 12 corn tortillas (6 inches), cut into 1-inch strips
• 2 cups shredded reduced-fat cheddar cheese, divided

1. In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly.

onion, celery, green pepper, sweet red pepper, canola oil, garlic, chicken breast, condensed cream, condensed cream, tomatoes, chili powder, corn tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/texan-ranch-chicken-casserole/ (may not work)