Cheesy Chicken Plantain Casserole Recipes

CHEESY CHICKEN PLANTAIN CUPS

Steps:

• Cook plantains in large pan of boiling water 16 min. or until tender; drain.
• Heat oven to 450°F. Place plantains in medium bowl; mash until smooth. Spoon into 12 muffin pan cups sprayed with cooking spray, adding about 1/4 cup plantains to each cup. Use back of spoon to make indentation in center of plantains in each cup.
• Bake 21 to 25 min. or until edges are golden brown.
• Remove plantain cups from oven; cool slightly. Meanwhile, process avocado, cilantro, mayo, lime juice and garlic in food processor until smooth.
• Cook chicken, tomatoes and cheese in nonstick skillet on medium heat 5 min. or until cheese is completely melted and chicken mixture is heated through, stirring frequently.
• Spoon chicken mixture into plantain cups; top with avocado mixture.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook shells al dente according to package directions.
• Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
• In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
• Spread into a 9x13 casserole dish. Top with remaining cheese.
• Bake 30-35 minutes or until hot and bubbly.

CHEESY CHICKEN CASSEROLE

Steps:

• Bring water, chicken broth, 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, preheat the oven to 375 degrees F (190 degrees C).
• Place shredded chicken in a large casserole dish. Add soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.
• Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.

CHEESY CHICKEN & PLANTAIN CASSEROLE

Steps:

• Preheat your oven to 425°. Peel and halve the plantains and place them on a greased cookie sheet. Bake for 10 minutes, or until they are cooked through and beginning to brown. Remove from oven, and reduce the oven temperature to 375°.
• While the plantains are baking, saute the onions and peppers in the olive oil over medium-high hear for about 10 minutes, or until soft. Add the garlic and saute for another minute.
• Add the chicken, salt and tomato sauce and stir to combine over the heat. If they chicken looks too dry, add a 1/2 cup of water or chicken stock. Saute for about 5 minutes, then remove from heat.
• Grease a small baking dish, then place the plantains at the bottom in one layer. If your baking dish is small, you may have to layer here. Just place enough plantains to cover the bottom in one layer. Place half the chicken on top of the plantains and spread out into an even layer. Do the same with the beans (and any extra plantains you have), then top off with the remaining chicken. Spread the cheese over the top in an even layer.
• Bake for 30 minutes at 365°.

CHEESY CHICKEN CASSEROLE WITH VEGETABLES

Steps:

• Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
• Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
• Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
• Meanwhile, 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 cauliflower, cover, and steam until tender, 2 to 6 minutes.
• Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
• Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
• Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

CHICKEN STEW WITH SWEET PLANTAINS

Steps:

• Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
• Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
• Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
• Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
• Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.

CHEESY CHICKEN AND ROTINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
• In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
• Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
• Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
• Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.

CHICKEN AND PORK STEW WITH PLANTAINS AND POTATOES

Steps:

• Trim off plantain ends and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave 1 minute at 50 percent power then pull off peel.
• Stir next six ingredients in large pot until paste forms. Mix in meats. Cook over high heat until meats are no longer pink outside, stirring often, about 10 minutes. Add plantains, broth, tomatoes with juice, onion, pepper, and vinegar. Bring to boil. Reduce heat to medium-low; cover and simmer 20 minutes. Add potatoes and corn to pot. Cover; simmer 40 minutes. Season with salt and pepper. Top with cilantro.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 350ºF.
• Prepare stuffing as directed on package. Combine remaining ingredients in large bowl. Add stuffing; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 30 min. or until heated through.

CHEESY CHICKEN CASSEROLE

Steps:

• Bring 1 cup salted water to a boil; add fresh carrot slices.
• Cover; simmer until not quite tender, about 15 minutes; drain.
• Preheat oven to 375°F.
• In a 3-quart saucepan, melt butter over medium heat.
• Stir in flour and then add broth, stirring constantly, until mixture thickens.
• Set 3/4 cup cheese aside.
• Add remaining cheese into thickened soup mixture.
• Stir until cheese melts.
• Stir in chicken, carrots and pimento.
• Pour into 1 1/2- quart casserole dish.
• Sprinkle reserved cheese over top.
• Bake for 40-35 minutes, or until hot and bubbly.