Instructions:
- Preheat Oven: Set to 350°F (175°C).
- Mix Ingredients: In a large mixing bowl, combine shredded chicken, both soups, sour cream, shredded cheddar, and ranch seasoning. Stir until well blended.
- Add Tomatoes & Noodles: Gently fold in the drained diced tomatoes with green chilies and the cooked egg noodles.
- Assemble Casserole: Spread the mixture evenly in a lightly greased 9×13-inch baking dish.
- Top with Tortilla Chips: Sprinkle the crushed tortilla chips on top.
- Bake: Place in the oven and bake for 25-30 minutes, until bubbly and the top is golden brown.
- Garnish (Optional): Sprinkle with chopped green onions before serving for a fresh pop of color and flavor!
Variations & Tips:
- Spicy Version: Use spicy ranch seasoning or add diced jalapeños for an extra kick.
- Lighter Version: Swap Greek yogurt for sour cream and use reduced-fat cheese.
- Gluten-Free Option: Replace egg noodles with quinoa or rice.
- Add Veggies: Mix in steamed veggies like broccoli, bell peppers, or corn for added nutrition.
- Meal Prep: Assemble the casserole ahead of time and bake when ready!
Serving Suggestions:
- Pair with a crisp green salad or garlic bread to balance the richness of the casserole.
- For a well-rounded meal, steamed broccoli or roasted vegetables would be perfect on the side.
- And of course, a refreshing iced tea makes for a great pairing with this hearty dish!
This casserole would definitely make a great addition to any family dinner, and it’s easy to see why your Texas friend brought it to a gathering—it’s simple, satisfying, and just bursting with flavor.
If you’re thinking of making it for your next dinner, maybe consider mixing in some diced cooked bacon for an extra layer of savory goodness
