March Recipes

Chicken and Ranch Casserole

Chicken Ranch Casserole
Hands On:
30 minutes
Total Time:
85 minutes


  • 1 (15.5-oz.) can Hy-Vee golden hominy, drained
  • 1 (15.5-oz.) can Hy-Vee no salt added pinto beans, drained and rinsed
  • 1 (6.8-oz.) pkg. Hy-Vee Spanish rice
  • 2 ¼ cups Hy-Vee finely shredded Mexican cheese, divided
  • 3 cups Hy-Vee Kitchen shredded rotisserie chicken
  • 1 cup Hy-Vee 33% less sodium chicken broth
  • 4 Roma tomatoes, chopped
  • ½ cup Hy-Vee Short Cuts chopped white onions
  • 2 tbsp fresh lime juice
  • 1 dried Ancho chile, seeded, stemmed, and chopped
  • ½ jalapeño pepper, seeded and chopped, plus additional slices for garnish
  • 2 clove(s) garlic, minced
  • 2 cups Hy-Vee ranch flavored tortilla chips, divided
  • Hy-Vee ranch dressing, for garnish
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
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Preheat oven to 400°. Spray a 3-quart Dutch oven with nonstick spray. Stir together hominy, pinto beans, Spanish rice and seasoning packet, and 1 cup Mexican cheese in prepared Dutch oven; spread evenly. Top with shredded chicken; set aside.
Place chicken broth, tomatoes, onions, lime juice, ancho chile, chopped jalapeño, and garlic in a blender. Cover and blend until smooth. Pour 3 cups tomato mixture over chicken in Dutch oven. Crush 1 cup tortilla chips; sprinkle on top. Sprinkle with 1 cup Mexican cheese.
Bake covered, 35 to 40 minutes or until most of the liquid is absorbed. Drizzle with remaining tomato mixture. Top with remaining 1 cup whole tortilla chips and remaining ¼ cup cheese. Bake, uncovered, 10 minutes or until cheese is melted. Cool for 5 to 10 minutes before serving.
To serve, garnish with ranch dressing, cilantro, and additional jalapeño slices, if desired. Serve with lime wedges.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 22g 28%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 85mg 28%
Sodium: 880mg 38%
Total Carbohydrate: 40g 15%
Dietary Fiber: 6g 21%
Sugars: 3g 6%
Protein: 27g 54%

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