Chicken And Hominy Casserole Recipes

HOMINY CHICKEN CASSEROLE

Steps:

• Cook the egg noodles according to package directions.
• Cube the chicken breasts and cook until white.
• Preheat the oven to 350°F Lightly spray a 9x13 casserole dish with non-stick spray.
• Line the bottom of the dish with the cubed chicken. Add the blackeyed peas and white hominy.
• Sprinkle the cream cheese and Colby Jack/Monterey cheese over the ingredients. Add the cooked egg noodles to the top.
• In a separate mixing bowl, mix together the cream of mushroom, cream of potato, and broccoli & cheese soups. Add the half-and-half until creamy.
• Pour the soup mixture over the noodles - make sure it is even.
• Sprinkle the french-fried onions over the whole casserole until they are the desired thickness.
• Bake for 20 minutes.

HOMINY CASSEROLE

Steps:

• In a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In a large bowl, combine onion mixture, sour cream, half of the cheese, milk, chilies and cumin. Stir in hominy. , Pour into a greased 2-qt. baking dish. bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese.

CHICKEN AND HOMINY CASSEROLE

Steps:

• Place hominy in ungreased casserole dish. Top with chicken and olives. Mix soup, green chiles {with liquid}, sour cream, salt, and cumin. Spread over chicken. Sprinkle with crushed chips. Cook, uncovered in 350 degree oven until hot, about 45 minutes. Chicken and Corn Casserole: Substitute 1 can whole kernel corn, drained, for the hominy. Posted to MM-Recipes Digest by [email protected] on Aug 21, 1998,

SAUTEED CHICKEN WITH HOMINY CASSEROLE

Steps:

• Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Heat the butter in a skillet and when it foams, quickly sauté the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.
• Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.
• Cook in a preheated 325°F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it. I do not always add it.

BAKED HOMINY CASSEROLE WITH CHILIES AND CHICKEN

Steps:

• Grease an eight-quart oven-proof casserole. Preheat oven to 350 degrees.
• Heat the oil or fat in a heavy four-quart saucepan. Add the onion and saute over medium-low heat until golden. Stir in the jalapeno peppers and the cumin and saute another few minutes. Stir in the tomatoes and cook five minutes longer. Add the chicken and bring to a simmer.
• Stir in cooked hominy with red chilies and cook till mixture simmers again. Season to taste with salt.
• Spoon the mixture into the casserole. Top with the cheese. Bake in the oven about 30 minutes, until the casserole is bubbling and the cheese has melted and is beginning to brown. Serve at once. If desired, the casserole can be prepared in advance and set aside to be baked later. If it is not simmering just before being put in the oven, increase the baking time to about 45 minutes.

SAUTEED CHICKEN WITH HOMINY CASSEROLE

Steps:

• Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Season with garlic salt and pepper. Heat the butter in a skillet and when it foams, quickly sauté the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.
• Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.
• Cook in a preheated 325°F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it.