My Texas friend brought this to a dinner, and there was not a bite leftover!

Texas Ranch Chicken Casserole is a comfort food classic that brings together zesty ranch flavors with hearty chicken and gooey cheese. Imagine a cozy Sunday evening spent with family, or an after-work meal that feels like a warm hug. This dish is perfect for those busy nights when you want something delicious but don't have hours to spend in the kitchen. Growing up, casseroles were a staple in my household, and this particular recipe has become a favorite go-to for its simplicity and flavor-packed punch.

This Texas Ranch Chicken Casserole pairs beautifully with a crisp green salad or some garlic bread to soak up all the creamy goodness. You could also add a side of steamed broccoli or roasted vegetables for a well-rounded meal. And, let's not forget a refreshing glass of iced tea to complement the savory flavors!

Servings: 6

2 cups cooked chicken, shredded
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 packet ranch seasoning mix
1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
3 cups cooked egg noodles
1 cup crushed tortilla chips
1/4 cup chopped green onions (optional)

Preheat your oven to 350°F (175°C).

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 everything is well blended.

Gently fold in the drained diced tomatoes with green chilies and the cooked egg noodles.

Transfer the mixture to a lightly greased 9x13-inch baking dish, spreading it out evenly.

Sprinkle the crushed tortilla chips over the top.

Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the top is golden brown.

Optional: Sprinkle the chopped green onions over the top before serving for a fresh pop of color and flavor!

For a spicier kick, you can use spicy ranch seasoning or add some diced jalapeños. If you prefer a lighter version, substitute Greek yogurt for the sour cream and use reduced-fat cheese. Quinoa or rice can be used instead of egg noodles for a gluten-free option. Feel free to mix in some steamed vegetables like broccoli or bell peppers for added nutrition. This dish is also great for meal prepping – just assemble it ahead of time, and bake when ready!