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A delicious casserole with chicken, mushrooms, tomatoes and egg noodles tossed in a flavorful sauce made using enchilada sauce and OPA Greek Yogurt Ranch Dressing. Best casserole EVER!
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Southwestern OPA Ranch Casserole

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main
Cuisine: Mexican
Servings: 8
Author: Jenn


  • 10- oz red enchilada sauce
  • 1 cup OPA Greek Yogurt Ranch Dressing
  • 2 Tbsp. olive oil
  • 5 green onions sliced
  • 2 cloves garlic minced
  • 1 cup fresh mushrooms sliced
  • 1 1/2 pounds chicken breast cut into cubes
  • salt and pepper to taste
  • 3 to matoes diced
  • 1/2 cup cilantro chopped
  • 1 12-oz bag egg noodles
  • 1 cup shredded swiss cheese


  • Preheat oven to 350º F. Spray a 3 quart casserole dish or 9x13 sized pan with cooking spray; set aside.
  • Combine enchilada sauce with OPA Ranch Dressing in a small mixing bowl; set aside.
  • In large pot, heat water and cook egg noodles according to package directions.
  • Meanwhile, in a large saucepan, heat olive oil over medium heat. Add in green onions and garlic. Stir until onions begin to get tender (be careful not to burn garlic!). Add in mushrooms. Sauté until tender.
  • Add in chicken and cook until no longer pink. Drain any extra liquid and season with salt and pepper. Pour in enchilada and ranch mixture as well as tomatoes and cilantro; stir to combine.
  • Drain egg noodles and pour into large bowl. Add in chicken mixture and lightly toss. Pour into prepared casserole dish or pan and top with shredded swiss cheese.
  • Cover with tin foil and place in preheated oven for 20-25 minutes. Serve warm with a sprinkle of cilantro on top and enjoy!