Looks delicious, no? It was! Much melty cheeses. Don't understand why Ranch is in the title, as it is not present in the actual dish. It is, however, just a little spicy. I would say it is something someone with a sensitive palette could handle. Mine turned out a little soupy, so I would try perhaps half of the cans of soup. It also came out a little brown at the top, as you can see, but that's just because my stove is a higher watt than the recipe probably expects. Here's the recipe if you'd like to give it a whirl:
3 large chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped (or minced)
1 can Rotel tomatoes (mine had chiles in it)
1 jar Cheez Wiz (8 oz.)
Dash of Tobasco
Dash of Worcestershire
salt and pepper
Crushed tortilla chips
8 oz. Cheddar
4 oz. Mozzarella
Dice the cooked chicken breasts. Preheat oven to 350 degrees F. In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Wiz, Tobasco, and Worcestershire until blended. Add salt and pepper to taste. Line the bottom of a casserole dish with crushed tortilla chips. Place the chicken on top and pour over half of the mixture. Add a layer of half the Cheddar. Repeat the process, topping with Cheddar and Mozzarella. Bake for 35-45 minutes, until bubbly.
