Cheesy Chicken And Corn Stuffed Chiles Recipes

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CHEESY CHICKEN & CORN STUFFED CHILES



CHEESY CHICKEN & CORN STUFFED CHILES image

Categories     Chicken     Dinner

Yield 2 to 4

Number Of Ingredients 8

4 large mild or spicy chile peppers
1-1/2 cups shredded rotisserie chicken
1 cup corn kernels
1 cup shredded mozzarella
1/2 cup tomatillo salsa
4 tbsp. sour cream
1 lime, juiced
Paprika & fresh cilantro, for garnish

Steps:

  • Preheat the oven to 400. Cut a long strip out of one side of each chile, keeping the stem & tip intact. Remove the seeds. In a large bowl, toss the chicken, corn, mozzarella & salsa. Divide the filling among the chiles, place on a baking sheet. Roast until the chiles are tender & the filling is browned, about 25 minutes. In a bowl, whisk the sour cream, lime juice, & paprika. Drizzle over the chiles. Sprinkle with cilantro.

CHEESY CHICKEN AND CORN CASSEROLE



Cheesy Chicken and Corn Casserole image

My family absolutely loved this corn casserole recipe, and it's pretty simple to make.

Provided by countrygirlinthecity

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h25m

Yield 10

Number Of Ingredients 11

4 medium skinless, boneless chicken breasts, cut into bite-size pieces
3 pinches salt
3 pinches ground black pepper
2 tablespoons olive oil
2 cups uncooked white rice
3 (10 ounce) packages frozen sweet corn
1 ½ (9 ounce) cans mild Cheddar cheese dip
1 (10.75 ounce) can cream of mushroom soup
1 tablespoon chopped fresh chives, or to taste
1 tablespoon bacon bits, or to taste
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
  • At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
  • Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
  • Preheat the oven's broiler.
  • Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

Nutrition Facts : Calories 492 calories, Carbohydrate 53.3 g, Cholesterol 60.9 mg, Fat 20.3 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 834.9 mg, Sugar 4.6 g

CHEESY CHICKEN STUFFED SHELLS



Cheesy Chicken Stuffed Shells image

I came up with this trying to duplicate a frozen dinner from my childhood. This is my childrens' most requested dinner. I am sometimes inconsistent though and will add a can of either cream of chicken or cream of mushroom soup to the white sauce.

Provided by pines506

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 chicken breasts, cooked and finely chopped
18 jumbo pasta shells, cooked per package directions
1/4 cup butter
1/4 cup flour
3 cups milk or 3 cups cream
salt
pepper
1 cup grated parmesan cheese, divided
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
1 teaspoon dried parsley
3 cups mozzarella cheese, divided
1 cup prepared marinara sauce

Steps:

  • Preheat oven to 350.
  • Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
  • Make white sauce: Melt butter in saucepan and add flour.
  • Cook a little, but don't let butter brown.
  • Add milk and salt, pepper and 1/2 cup parmesan cheese.
  • Cook and stir until thickened.
  • Spread half of the marinara sauce in bottom of pan.
  • Fill cooled shells with chicken mixture.
  • Pour white sauce over shells and drizzle rest of marinara over top.
  • Sprinkle remaining mozzarella over all.
  • Cover and bake about 40 minutes.
  • Uncover and bake another 15 minutes.

Nutrition Facts : Calories 659.5, Fat 45.3, SaturatedFat 25.7, Cholesterol 200.1, Sodium 1025.1, Carbohydrate 18.6, Fiber 0.3, Sugar 4.7, Protein 43.7

CHEESY STUFFED LEMON CHICKEN BREASTS



Cheesy Stuffed Lemon Chicken Breasts image

A creamy stuffed lemon-pepper chicken with a crisp outside.

Provided by Nymph dono

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 3

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup lemon juice, divided
⅛ cup buttermilk
2 tablespoons garlic powder
1 teaspoon ground black pepper, divided
1 teaspoon dried thyme, divided
1 cup mayonnaise
1 teaspoon garlic powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Split chicken breasts down the middle with a knife, but do not cut fully in half.
  • Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
  • Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 975 calories, Carbohydrate 12.3 g, Cholesterol 180.9 mg, Fat 89.1 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 27.1 g, Sodium 808.9 mg, Sugar 3.6 g

EASY CHEESY STUFFED CHICKEN



Easy Cheesy Stuffed Chicken image

I found this recipe in Kraft's What's Cooking magazine. I thought that it looked absolutely delicious. I haven't actually made it yet, but it's on my menu next week.

Provided by Jaime in Winnipeg

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 medium zucchini, shredded (about 2 cups)
1 medium onion, chopped
1 (120 g) package Stove Top stuffing mix
1 cup shredded cheese
8 pieces chicken, skin on and bone in
3/4 cup barbecue sauce

Steps:

  • Preheat oven to 400.
  • In medium sauce pan, melt butter and cook zucchini and onion until tender.
  • Remove from heat.
  • Stir stuffing mix and cheese into zucchini and onion mixture until well blended.
  • Insert your fingers carefully in between the skin and meat of each chicken piece to form a pocket and fill evenly with stuffing mixture.
  • Place stuffed chicken pieces, skin side up, in a large roasting pan.
  • Bake for 45 minutes or until chicken is cooked.
  • Brush chicken pieces with barbeque sauce and return to oven for an additional 5- 10 minutes.

Nutrition Facts : Calories 161.3, Fat 7.4, SaturatedFat 4.2, Cholesterol 16.8, Sodium 591.7, Carbohydrate 18.6, Fiber 1.5, Sugar 3.6, Protein 5.6

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