Southwestern Ranch Chicken Casserole

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“This is an easy prep, somewhat healthy, and tasty meal that everyone seems to love when I make it. People of all ages... I came up with this when we didn't have much in our fridge or pantry. I made it with leftovers and what I thought might go together. And it's great for leftovers! My husband and I eat it for lunch the next day too. *NOTE* - These are aproximate measurements. I've never measured. Only threw it together. If you have questions, don't hesitate to ask! It's pretty difficult to mess this up.”
1hr 10mins

Ingredients Nutrition

  • 2 (8 ounce) cans cooked chicken (preferrably precooked or leftover) or 1 -2 chicken breast, shredded (preferrably precooked or leftover)
  • 4 tablespoons southwestern ranch dip (Tostitos brand or Meijer has one of their own)
  • 1 (12 ounce) box whole wheat noodles
  • 12 cup shredded taco cheese
  • 14 cup plain breadcrumbs
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup water


  1. Combine pasta, chicken, dip, soup, and water in casserole dish. Mix thoroughly.
  2. Sprinkle bread crumbs evenly over top of the mixture.
  3. Sprinkle cheese over top of the bread crumbs.
  4. Bake in oven at 400 for 1 hour or an hour and a half if you're using raw (uncooked) chicken.
  5. Let cool on stovetop for 10-15min. Serve.

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